Current Issue
JOURNAL OF GASTRONOMY, HOSPITALITY AND TRAVEL
Volume 8, Issue 1, 2025
ISSN: 2619-9548
Field: Gastronomy, Hospitality, Travel, Recreation, Tourism and Tourism Education
Type: Peer - Reviewed Journal
Publish Period: Quarterly in Year and Online

ETHICS COMMITTEE DECISION REQUIRED FOR WORKS PERFORMED IN 2020!

 

The researches requiring the permission of the Ethics Committee are as follows.

 

  • All kinds of research conducted with qualitative or quantitative approaches that require data collection from participants using survey, interview, focus group work, observation, experiment, interview techniques,
  • Use of humans and animals (including material / data) for experimental or other scientific purposes,
  • Clinical researches on humans,
  • Researches on animals,
  • Retrospective studies in accordance with the Law on Protection of Personal Data,

Also;

  • In the case reports, it is stated that “Informed consent form” has been taken,
  • Obtaining and expressing permission from the owners for the use of scales, questionnaires and photographs belonging to others,
  • Indicating that the copyright regulations are complied with for the ideas and works of art used,
  • Before 2020, research data has been used, produced from postgraduate / doctoral studies (should be specified in the article), retrospective ethics committee permit is not required for articles submitted to the journal in the previous year, accepted but not yet published.
  • In articles to be published in journals, it should be stated in the article whether an ethical committee permit and / or legal / special permission should be obtained. If these permits are required, it should be clearly presented from which institution, on what date and with which decision or number of the permission was obtained.

FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK
Pages 3-19
Sandeep Chatterjee, Paramita Suklabaidya
DOI: 10.33083/joghat.2020.26
FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE
Pages 20-29
Pinaki Dutta, Nikola Naumov
DOI: 10.33083/joghat.2020.27
TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS
Pages 64-70
Asier Baquero, Rafael Rivelles
DOI: 10.33083/joghat.2020.31
SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR
Pages 87-100
Aziz Caliskan, Norhidayah Abdullah, Noriza Ishak
DOI: 10.33083/joghat.2020.33
PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE
Pages 101-111
Precious Mazhande, Vitalis Basera, Oliver Chikuta, Musawenkosi Tapfuma, Felicity Ncube, Rudorwashe Baipai
DOI: 10.33083/joghat.2020.34
EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE
Pages 134-140
Simge Şalvarcı, Fatmanur Kübra Aylan
DOI: 10.33083/joghat.2020.37
GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN
Pages 141-149
Ian Patterson, Hamid Turaev
DOI: 10.33083/joghat.2020.38
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