Journal of Gastronomy Hospitality and Travel

TÜRK MUTFAĞININ ULUSLARARASI ÖLÇEKTE BİLİNİRLİK VE TANITIM AÇISINDAN İNCELENMESİ (EXAMINATION OF TURKISH CUISINE IN TERMS OF AWARENESS AND PROMOTION ON AN INTERNATIONAL SCALE)

1-15

Menekşe CÖMERT, Elanur ŞAHİN

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KONAKLAMA İŞLETMELERİNİN ÇEVRESEL SÜRDÜRÜLEBİLİRLİK POLİTİKA VE UYGULAMALARININ ANALİZİ (ANALYSIS OF ENVIRONMENTAL SUSTAINABILITY POLICIES AND PRACTICES OF ACCOMMODATION ESTABLISHMENTS)

16-27

Hülya UZUN

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A BIBLIOMETRIC ANALYSIS OF GLOBAL TRENDS IN TOURISM AND SERVICE INNOVATION RESEARCH

28-37

M. Bahadır KALIPÇI

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EVALUATION OF EDIBLE INSECT CONSUMPTION WITHIN THE SCOPE OF ECOLOGICAL FOOTPRINT

38-44

Ramazan KARAMAN

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GASTRONOMİ VE MUTFAK SANATLARI ALANINDA TEZLİ YÜKSEK LİSANS YAPMA SEBEPLERİ VE DENEYİMLERİ ÜZERİNE NİTEL BİR ARAŞTIRMA (A QUALITATIVE RESEARCH ABOUT THE REASONS AND EXPERIENCES TO PURSUE A MASTER'S DEGREE WITH THESIS IN THE FIELD OF GASTRONOMY AND CULINARY ARTS)

45-54

Özkan DEMİR

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LOCAL FOODS ON THE MENUS OF LOCAL BUSINESSES

55-66

Gamze TEMİZEL

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YÖRESEL YEMEK FESTİVALİNE KATILIM MOTİVASYONUNUN FESTİVAL DENEYİMİ, İMAJ VE SADAKAT ÜZERİNDEKİ ETKİSİ (THE EFFECT OF PARTICIPATION IN LOCAL FOOD FESTIVAL MOTIVATION ON FESTİVAL EXPERIENCE IMAGE AND LOYALTY)

67-86

Tevfik SEZEN, Yeliz PEKERŞEN

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THE MODERATED MEDIATION EFFECT OF ELECTRONIC WORD-OF-MOUTH (EWOM) COMPONENTS ON PURCHASE INTENTION IN TOURISM: THE CASE OF TURKEY

87-103

Ayşe ŞENGÖZ, Duygu EREN

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YEMEK SUNUMUNDA KULLANILAN YEREL MOTİFLİ TABAKLARIN TÜKETİCİ LEZZET ALGISINA ETKİSİ (THE EFFECT OF LOCAL PATTERN PLATES USED IN FOOD PRESENTATION ON CONSUMER FLAVOUR PERCEPTION)

104-121

Emrecan KARAHAN, Serdar SÜNNETÇİOĞLU

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İŞ STRESİNİN İŞ TATMİNİ VE YILMAZLIK DURUMU ÜZERİNDEKİ ETKİSİ: MUTFAK ÇALIŞANLARI ÜZERİNDE BİR UYGULAMA (THE EFFECT OF WORK STRESS ON JOB SATISFACTION AND RESILIENCE: AN APPLICATION ON KITCHEN STAFFS)

122-134

Meral ÜZÜLMEZ

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TURİZM VE SEYAHAT SEKTÖRLERİNDEKİ YAPAY ZEKÂ UYGULAMALARININ NEGATİF SOSYO-EKONOMİK ETKİLERİ (NEGATIVE SOCIO-ECONOMIC IMPACTS OF ARTIFICIAL INTELLIGENCE APPLICATIONS IN THE TOURISM AND TRAVEL SECTORS)

135-146

Zeynep KARAŞ

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TURİZMDE DİJİTAL PAZARLAMA BAĞLAMINDA SOSYAL MEDYA ÜZERİNE YAPILAN ÇALIŞMALARIN VOSVIEWER İLE BİBLİYOMETRİK ANALİZİ ( BIBLIOMETRIC ANALYSIS OF STUDIES ON SOCIAL MEDIA IN THE CONTEXT OF DIGITAL MARKETING IN TOURISM WITH VOSVIEWER )

147-163

Muhammet Nimet ÇAVUŞ

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TÜRKİYE’DE MİCHELİN REHBERİNE GİREN UZAK DOĞU RESTORANLARINDA SEMİYOTİK BİR ANALİZ (THE SEMIOTIC ANALYSIS OF FAR EASTERN RESTAURANTS FEATURED IN THE MICHELIN GUIDE IN TURKEY)

164-175

Şeyma ANDAŞ, Şimal YAKUT AYMANKUY

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TOPLUMSAL CİNSİYET ROLLERİ PERSPEKTİFİNDEN KADINLARIN REKREASYONEL FAALİYETLERE KATILIMLARINA YÖNELİK BİR İNCELEME (A STUDY ON WOMEN'S PARTICIPATION IN RECREATIONAL ACTIVITIES FROM THE PERSPECTIVE OF GENDER ROLES)

176-190

Beste Nisa ORHUN, Özlem ALTUNÖZ, Ali YAYLI

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GOLF TURİZMİNİN PLANLANMASI VE SÜRDÜRÜLEBİLİRLİĞİNE İLİŞKİN BİR ALAN YAZIN TARAMASI (A LITERATURE REVIEW ON THE PLANNING AND SUSTAINABILITY OF GOLF TOURISM)

191-204

Soner ÖZDEMİR

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BİR ESTETİK YOLCULUK, ESTETİK CERRAHİ VE ESTETİK TURİZM: TÜRKİYE ÜZERİNE BİR DEĞERLENDİRME (AN AESTHETIC JOURNEY, AESTHETIC SURGERY AND AESTHETIC TOURISM: AN EVALUATION ON TÜRKİYE)

205-214

Yaşar DEMİR

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WHAT DOES THE "CHEF" FILM TELL US? A SEMIOTIC ANALYSIS VIA THE CONCEPT OF ALIENATION

215-229

Barış ÇIVAK, Deniz KALE

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ÇOCUK DOSTU OTEL İŞLETMELERİNDE SUNULAN ÇOCUK MENÜLERİ ÜZERİNE BİR ARAŞTIRMA (A RESEARCH ON CHILDREN'S MENUS OFFERED IN CHILD-FRIENDLY HOTELS)

230-246

Ozan GÜNGÖR, Osman Nuri ÖZDOĞAN

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CONTRIBUTION OF RURAL TOURISM TO SUSTAINABLE DEVELOPMENT AND THE ROLE OF BUSINESS ETHICS

247-264

Burcu AKDENİZ

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KIBRIS TÜRK MUTFAK KÜLTÜRÜNÜN TARİHİNE DAİR NİTEL BİR ARAŞTIRMA (A QUALITATIVE STUDY ON THE HISTORY OF CYPRUS TURKISH CULINARY CULTURE)

265-275

İlkay YILMAZ, Mehmet BALYEMEZ

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TR62 BÖLGESİNİN GASTRONOMİ TURİZMİ POTANSİYELİ: GASTRONOMİ DEĞER ZİNCİRİ ÜZERİNE BİR ARAŞTIRMA (GASTRONOMY TOURISM POTENTIAL OF THE TR62 REGION: A RESEARCH ON THE GASTRONOMY VALUE CHAIN)

276-301

Esra CAYMAZ, Nuray TÜRKER, Tuğba DAĞ

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ROLE OVERLOAD IN HOTELS AND ITS EFFECT ON ERROR STRAIN AND CONSTRUCTIVE DEVIANT BEHAVIOURS: MODERATING ROLE OF ETHICAL CLIMATE

302-312

Kerem KAPTANGİL

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METAPHORICAL PERCEPTIONS OF TOURIST GUIDES ON THE INTANGIBLE CULTURAL HERITAGE ITEMS OF TRABZON

313-335

Özge GÜDÜ DEMİRBULAT, Gizem ÖZGÜREL

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PLATE DESIGN AND PRESENTATION IN MICHELIN-STARRED RESTAURANTS: THE CASE OF ISTANBUL

336-346

Mustafa Oğuzhan ERCAN, Serpil KAYA, Taner ERDOĞAN

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TURİZM ÇALIŞMALARININ METODOLOJİK OLARAK DEĞERLENDİRİLMESİ: ETKİ DEĞERİ YÜKSEK DERGİLER ÜZERİNE BİR ARAŞTIRMA (METHODOLOGICAL EVALUATION OF TOURISM STUDIES: A RESEARCH ON HIGH IMPACT JOURNALS)

347-355

Gonca GÜZEL ŞAHİN

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2024 VOL 7, ISSUE 1