Current Issue
JOURNAL OF GASTRONOMY, HOSPITALITY AND TRAVEL
Volume 4, Issue 1, 2021
ISSN: 2619-9548
Field: Gastronomy, Hospitality, Travel, Recreation, Tourism and Tourism Education
Type: Peer - Reviewed Journal
Publish Period: Quarterly in Year and Online

Journal of Gastronomy, Hospitality, and Travel has started to be indexed in TR DİZİN as of 2020. Therefore, authors should present a "report of conformity to research ethics" at the same time as the manuscript submission. The ethics report requirement is only for research articles. Conformity of ethics rules should also be indicated in the manuscript. The report of conformity to ethics rules of research can be acquired from the ethics committees of universities.   

FESTİVALLERİN DESTİNASYONLARA ETKİLERİ ÜZERİNE BİR ARAŞTIRMA: ULUSLARARASI TROİA FESTİVALİ ÖRNEĞİ (A RESEARCH ON EFFECTS OF FESTIVALS ON DESTINATIONS: THE CASE OF INTERNATIONAL TROIA FESTIVAL)
Pages 3-13
Osman Koç, Hacı Mehmet Yıldırım
MOLEKÜLER GASTRONOMİ UYGULAMALARININ ANALİZİ: AVRUPADAN ÖRNEKLER (ANALYSIS OF MOLECULAR GASTRONOMY PRACTICES: EXAMPLES FROM EUROPE)
Pages 14-25
Duran Cankül, Yulia Borovska
MODEL OF QMS ADOPTION IN THE HOTEL INDUSTRY: A CASE STUDY OF HOTELS IN ZIMBABWE
Pages 26-38
Vitalis Basera, Judy Mwenje
GASTRONOMİ TURİZMİNE YÖNELİK TUTUMUN, DENEYİM DEĞİŞKENLERİNİN ARACILIK ROLÜ ÜZERİNDEN DAVRANIŞSAL NIYETE ETKISİ (MEDIATING ROLE OF EXPERIENCE VARIABLES ON THE EFECT OF GASTRONOMY TOURISM ATTITUDE ON BEHAVIORAL INTENTION)
Pages 39-49
Cesim Behremen, Rahman Temizkan, Hakan Yılmaz
AV TURİZMİNDE YABAN TV’NİN TÜRKİYE'DEKİ YERLİ TURİST AVCILARININ TUTUMLARINA YÖNELİK ETKİLERİ (THE EFFECTS OF YABAN TV AT HUNTING TOURISM ON THE BEHAVIORS OF DOMESTIC HUNTING TOURISTS IN TURKEY)
Pages 50-61
Osman Özer, Mesut Murat Adabalı
KIŞ TURİZMİ KAPSAMINDA FAALİYET GÖSTEREN OTELLERE YÖNELİK ÇEVRİMİÇİ YORUMLARIN İNCELENMESİ: ULUDAĞ ÖRNEĞİ (EXAMINATION OF ONLINE COMMENTS ON HOTELS OPERATING UNDER WINTER TOURISM: THE CASE OF ULUDAĞ)
Pages 62-74
Uğur Ceylan, Elif Tuba Tamer
THE EFFECTS OF STUDENT EXPECTATIONS ON THE PROFESSION CHOICE: A RESEARCH ON CULINARY STUDENTS
Pages 75-84
Merve Işkın, Ümit Şengel, Nercü Aydın
COVID-19 KÜRESEL SALGINININ TURİZM SEKTÖRÜ ÜZERİNDEKİ ETKİLERİ (EFFECTS OF COVID-19 PANDEMIC IN TOURISM SECTOR)
Pages 85-101
Gökçe Yüksek, Merve Kalyoncu
GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA (A RESEARCH TO MEASURE GASTRONOMY AND CULINARY ARTS STUDENTS' INTENTION TO USE SMART RESTAURANT APPLICATIONS)
Pages 102-121
Yulia Borovska, Hakan Yılmaz
TÜKETİCİLERİN SOKAK LEZZETİ TERCİHLERİ VE HİJYEN ALGILARININ KİŞİLİK TİPLERİ KAPSAMINDA İNCELENMESİ (AN EXAMINATION OF CONSUMERS’ STREET FOOD PREFERENCES AND HYGIENE PERCEPTIONS WITHIN THE SCOPE OF PERSONALITY TYPES)
Pages 122-133
Burhan Kılıç, Görkem Girgin
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