Current Issue
JOURNAL OF GASTRONOMY, HOSPITALITY AND TRAVEL
Volume 5, Issue 3, 2022
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. 

SOME TRADITIONAL TEREBINTH DISHES IN TURKEY AND THEIR HEALTH EFFECTS
Pages 306-320
Abdullah Badem
FOOD & BEVERAGE BUSINESSES AS A PLATFORM FOR ART DISSEMINATION IN THE AGE OF NEOLOCALISM: EXPLORING THE ARTIST PERSPECTIVE
Pages 140-153
Paris J. Backston, Alana N. Seaman
DIGITALIZATION AND EVALUATION OF ACCESSIBILITY IN THE TOURISM USE OF HANDICRAFTS: TARAKLI EXAMPLE
Pages 569-585
İsmail Bilgiçli
ARE CHILD FRIENDLY CITIES READY FOR CHILD TOURISM? SWOT ANALYSIS OF ANTALYA SAMPLE
Pages 509-525
Hatice Sarı Gök, F. Kübra Aylan
WHAT CAN GEN Z TOURIST EAT ON VACATION?: THE FOOD CHOICES OF GEN Z
Pages 343-355
Volkan Genç
FOOD AND BEVERAGE EXPERIENCE IN TOURISM IN THE CONTEXT OF EXPERIENCE ECONOMY
Pages 409-420
Eray Polat, Sami Sonat Özdemir
PROBLEMS ENCOUNTERED BY FEMALE EMPLOYEES IN 5 STAR HOTELS IN ISTANBUL
Pages 711-721
Burhanettin Zengin, Lütfi Mustafa Şen, Muhammed Üstün, Emre Bozkurt
BIBLIOMETRIC ANALYSIS OF THE ARTICLES ENTITLED “SELFIE AND TOURISM”
Pages 154-163
Aysu Altaş, Neşe Çullu Kaygısız
EXAMINING THE EFFECT OF FOMO ON CONSPICUOUS CONSUMPTION AND ASSIMILATION: A STUDY ON GENERATION Z
Pages 612-625
O. Can Yılmazdoğan, Yunus Özhasar, Özel Kılıç
THE ROLE OF AGRICULTURAL PRODUCTS IN ESTABLISHING GASTRONOMIC IDENTITY
Pages 226-232
Ebru Kemer
TURİZM EĞİTİMİ ALAN LİSANS ÖĞRENCİLERİNİN COVİD-19 SALGINI ORTASINDA ÇEVRİM İÇİ ÖĞRENMEYE BAKIŞ AÇILARI: ESOGÜ TURİZM FAKÜLTESİ ÖRNEĞİ (PERSPECTIVES OF UNDERGRADUATE STUDENTS WHO STUDY TOURISM EDUCATION TO ONLINE LEARNING IN THE COVID-19 OUTBREAK AMID: TH
Pages 134-139
Seher Konak
TURİST REHBERLERİNİN YAŞAM KALİTESİNİN TÜRKİYE’DE REHBERLİK MESLEĞİNİN ÇALIŞMA KOŞULLARI AÇISINDAN DEĞERLENDİRİLMESİ (EVALUATION OF THE QUALİTY OF LIFE OF TOURIST GUIDES IN TERMS OF WORKING CONDITIONS OF GUIDING PROFESSION IN TURKEY)
Pages 164-182
Merve Gürge, Gökçe Yüksek
GELENEKSEL AİLEDE YEMEK VE GÜÇ İLİŞKİSİ (FOOD AND POWER RELATIONSHIP IN THE TRADITIONAL FAMILY)
Pages 183-198
Duygu Kırmızıkuşak, Mustafa Aksoy
GLAMPİNG İŞLETMELERİNE İLİŞKİN TRİPADVISOR’DAKİ ÇEVRİM İÇİ YORUMLARIN İÇERİK ANALİZİ İLE DEĞERLENDİRİLMESİ (CONTENT ANALYSIS ASSESSMENT OF ONLINE REVIEWS REGARDING GLAMPING FACILITIES ON TRIPADVISOR)
Pages 199-214
Duygu Yetgin Akgün, İrem Ünal
SERBEST ZAMAN TATMİNİNİN VE YAŞAM DOYUMUNUN KUŞAKLARA GÖRE İNCELENMESİ (ANALYSIS OF LEISURE SATISFACTION AND LIFE SATISFACTION BY THE GENERATIONS)
Pages 215-225
Yasin Emre Oğuz, Elif Şenel
TURİST REHBERLİĞİNDE YILDIZ SINIFLANDIRMASI (STAR RATING IN TOUR GUIDING)
Pages 233-247
Aysel Kaya, Mehmet Han Ergüven
ÖZEL GÜN VE TÖREN YEMEKLERİ: ETHNİC FOODS DERGİSİ ÜZERİNE BİR İNCELEME (CEREMONIAL DISHES AND SPECIAL OCCASION MEALS: A REVIEW OF THE ARTICLES JOURNAL OF ETHNIC FOODS)
Pages 248-257
Adem Ademoğlu, Fügen Durlu Özkaya
TURİZMDE KÜLTÜREL MİRAS ARAŞTIRMALARININ HARİTALANDIRILMASI (MAPPING CULTURAL HERITAGE RESEARCH IN TOURISM)
Pages 258-281
Deniz Karagöz, Nesrin Savaş
HAVALİMANI MOBİL UYGULAMALARINA YÖNELİK BİR ARAŞTIRMA: HİZMET KALİTESİ BOYUTLARININ BELİRLENMESİ (A STUDY ON AIRPORT MOBILE APPLICATIONS: DETERMINING SERVICE QUALITY DIMENSIONS)
Pages 282-294
Halil Semercioğlu, Bekir Tuncer
TURİZM ALANINDA YAZILMIŞ KRİZ VE KRİZ YÖNETİMİ KONULU LİSANSÜSTÜ TEZLERİN BİBLİYOMETRİK ANALİZİ (BIBLIOMETRIC ANALYSIS OF POSTGRADUATE THESES ON CRISIS AND CRISIS MANAGEMENT WRITTEN IN THE FIELD OF TOURISM)
Pages 295-305
Yunus Özhasar
COVİD-19 SONRASI GELİŞEN MUTFAK AKIMI: BULUT MUTFAK (KITCHEN TREND AFTER COVID-19: CLOUD KITCHEN)
Pages 321-328
Abdullah Tarınç, Halit Ülken
Y VE Z KUŞAĞININ YEME DAVRANIŞININ BELİRLENMESİ (DETERMINATION THE EATING BEHAVIOR OF GENERATIONS Y AND Z)
Pages 329-342
Gizem Sultan Sarıkaya, Barış Demirci, Ersan Erol
YÖNETİCİ DESTEĞİ ALGISININ ÖRGÜTSEL VATANDAŞLIK DAVRANIŞI ÜZERİNDEKİ ETKİSİNDE ÖRGÜTSEL BAĞLILIĞIN ARACILIK ROLÜ: OTEL İŞLETMELERİNDE BİR İNCELEME (THE INTERMEDIATE ROLE OF ORGANIZATIONAL COMMITMENT IN THE EFFECT OF SUPERVISOR SUPPORT ON ORGANIZATIONAL CI
Pages 356-370
Ömer Zafer Güven, Emre Sezici, Uğur Ceylan
TÜRKİYE TURİZM TANITIM FİLMİ! ‘ENJOY, I’M VACCINATED’ (THE TOURISM PROMOTIONAL FILM OF TURKEY; ‘ENJOY I’M VACCINATED!’)
Pages 371-392
Şaban Kargiglioğlu, Hüseyin Fatih Zararsız
AHİLİK DEĞERLERİNİN GÜNÜMÜZ AÇISINDAN DEĞERLENDİRİLMESİ; ESKİŞEHİR ÖRNEĞİ (EVALUATION OF AKHISM VALUES IN CONTEMPORARY PERSPECTIVE; ESKISEHIR EXAMPLE)
Pages 393-408
Elif Şenel, S. Pınar Temizkan
TÜRKİYE’DE YAZILI MEDYADA SOKAK LEZZETLERİ (STREET TASTES IN PRINTED MEDIA IN TURKEY)
Pages 421-435
Eren Altunbağ, Hakan Yılmaz
SAKİN ŞEHİRLERİN DESTİNASYON KALİTELERİNİN İNCELENMESİ: EĞİRDİR ÖRNEĞİ (INVESTIGATION OF DESTINATION QUALITY OF CITTASLOWS: THE CASE OF EĞİRDİR)
Pages 436-444
Sine Erdoğan Morçin, Kemal Güneş
TURİSTLERİN SEYAHAT MOTİVASYONLARI VE DESTİNASYON İMAJI ALGILARI ÜZERİNE BİR ARAŞTIRMA: BEBEK PATLAMASI, X VE Y KUŞAKLARI KARŞILAŞTIRMASI (A RESEARCH ON TRAVEL MOTIVATIONS AND DESTINATION IMAGE PERCEPTIONS OF TOURISTS: A COMPARISON OF BABY BOOMER, X, AND
Pages 445-464
Sıla Karacaoğlu
YUNAN, TÜRK VE KIBRIS MUTFAKLARININ GASTRONOMİK KÜLTÜREL YANSIMASI (THE GASTRONOMIC CULTURAL REFLECTION OF GREEK, TURKISH AND CYPRUS CULINARY)
Pages 465-481
Serdar Oktay, Nafiya Guden
MİRAS TURİZMİNDE NESNENİN VARLIĞI TEK BAŞINA ZİYARETÇİ DEĞER ALGISI VE TATMİNİ İÇİN YETERLİ MİDİR? (IS THE EXISTENCE OF THE JUST OBJECT IN HERITAGE TOURISM SUFFICIENT FOR THE VISITOR'S PERCEPTION OF VALUE AND SATISFACTION?)
Pages 482-497
Fuat Atasoy
BEŞ YILDIZLI OTEL İŞLETMELERİ ÇALIŞANLARININ KRONİZM ALGILARI İLE ÖRGÜTSEL VATANDAŞLIK DAVRANIŞLARI ARASINDAKİ İLİŞKİ (THE RELATIONSHIP BETWEEN FIVE-STAR HOTELS EMPLOYEES' PERCEPTIONS OF CHRONISM AND ORGANIZATIONAL CITIZENSHIP BEHAVIORS)
Pages 498-508
Gonca Aytaş, Fatma Doğanay Ergen, Şeyda Çetin
İLKEL ÇAĞLARDAN GÜNÜMÜZE GASTRONOMİ KÜLTÜRÜNDE DİN ETKİSİ (RELIGIOUS EFFECTS ON GASTRONOMY CULTURE FROM PRIMITIVE AGES TO PRESENT)
Pages 526-537
Selda Uca, H. Rafet Yüncü
ARAŞTIRMACILAR VE BİLİMSEL YAYINLAR PERSPEKTİFİNDEN TÜRKİYE’DE GASTRONOMİ (GASTRONOMY IN TURKEY FROM THE PERSPECTIVE OF RESEARCHERS AND SCIENTIFIC PUBLICATIONS)
Pages 538-550
Barış Demirci, Rukiye Erşahin
ET RESTORANLARININ İÇ MEKAN ATMOSFERİ: TEMEL İLKELER (INTERIOR ATMOSPHERE OF MEAT RESTAURANTS: BASIC PRINCIPLES)
Pages 551-568
Pınar Şenel, Hakan Yılmaz
YENİ İPEK YOLU TİCARET HATTININ TÜRKİYE TURİZMİ AÇISINDAN DEĞERLENDİRİLMESİ (EVALUATION OF THE NEW SILK ROAD TRADE LINE FROM THE POINT OF VIEW OF TURKISH TOURISM)
Pages 586-599
Burhanettin Zengin, İsmail Koç
TURİST REHBERLERİNE PERGE ANTİK KENTİ İÇİN ALTERNATİF BİR TANITIM ÖNERİSİ: KENTİN İLK KADIN LİDERİ PLANCIA MAGNA (AN ALTERNATIVE PROPOSAL TO PRESENT ANCIENT CITY OF PERGE FOR PROFESSIONAL TOURIST GUIDE: PLANCIA MAGNA, DOUGHTER OF THE CITY)
Pages 600-611
Nedim Yüzbaşıoğlu, Mehmet Bahar
BÖLGEDE YAŞAYANLARIN YÖRESEL MUTFAK KÜLTÜRÜ İLE İLGİLİ ALGISININ BELİRLENMESİ: SAKARYA İLİ ÖRNEĞİ (DETERMINING THE PERCEPTIONS OF THE LIVING IN THE REGION ABOUT THE REGIONAL CUISINE CULTURE: THE CASE OF SAKARYA)
Pages 626-636
Sabri Çelik, Ömer Berke Curoğlu, Mustafa Sandıkçı
ÇEVRİMİÇİ ÇALIŞAN YORUMLARININ İNCELENMESİ: ZİNCİR OTEL ÖRNEĞİ (EXAMINING ONLINE EMPLOYEE REVIEWS: EXAMPLE OF A CHAIN HOTEL)
Pages 637-646
Ozan Çatır
TURİZM EĞİTİMİ ALAN ORTAÖĞRETİM ÖĞRENCİLERİNİN TURİZM VE ETKİLERİNE YÖNELİK ALGILARI: HATAY ÖRNEĞİ (PERCEPTIONS OF TOURISM AND ITS EFFECTS ON SECONDARY SCHOOL STUDENTS STUDYING TOURISM: HATAY EXAMPLE)
Pages 647-659
Nihat Demirtaş, Meryem Keskin, Fikret Gökçe
TURİZM ALANINDA İLLER BAZINDA ÖRNEKLERLE YAYIMLANMIŞ OLAN LİSANSÜSTÜ TEZLERE YÖNELİK BİBLİYOMETRİK BİR ANALİZ (A BIBLICAL ANALYSIS OF GRADUATE THESIS PUBLISHED WITH EXAMPLES ON A PROVINICIAL BASIS IN)
Pages 660-667
Mesut Murat Adabalı
OTEL İŞLETMELERİNDE ÇALIŞANLARIN ÖRGÜTSEL GÜVEN VE İŞ TATMİNLERİ ARASINDAKİ İLİŞKİ: ÇANAKKALE ÖRNEĞİ (EXAMING ORGANIZATIONAL TRUST AND JOB SATISFACTION OF EMPLOYEES IN HOTEL ENTERPRISES: ÇANAKKALE PROVINCE EXAMPLE)
Pages 668-683
Burcu Güçlü, Mesut Bozkurt
TERMAL TURİZME KATILAN TURİSTLERİN MOTİVASYON FAKTÖRLERİNİN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA (A RESEARCH ON DETERMINING THE MOTIVATION FACTORS OF TOURISTS ATTENDING THERMAL TOURISM)
Pages 684-694
Oğuzhan Dülgaroğlu
MÜFREDATLARIN ŞEKİLLENMESİNDE TURİST REHBERLİĞİ KURS YÖNETMELİKLERİNİN PAYI (THE ROLE OF THE LEGAL REGULATIONS OF TOURIST GUIDANCE TRAINING COURSES IN SHAPING THE RELATED CURRICULA)
Pages 695-710
Nazım Çokişler
KURUMSAL İMAJ ALGISI: NECMETTİN ERBAKAN ÜNİVERSİTESİ VE SELÇUK ÜNİVERSİTESİ KARŞILAŞTIRMASI (CORPORATE IMAGE PERCEPTION: COMPARISON OF NECMETTIN ERBAKAN UNIVERSITY AND SELÇUK UNIVERSITY)
Pages 722-735
M. Cüneyt Şapcılar, M. Murat Adabalı, Selman Bayrakcı, Zihni Bilir
MÜZE REHBERLERİNİN MÜZE DENEYİMİ ÜZERİNDEKİ ETKİLERİ: ESKİŞEHİR ODUNPAZARI MODERN MÜZE (OMM) ÖRNEĞİ (THE EFFECTS OF MUSEUM GUIDES ON THE CONSUMER EXPERIENCE: THE CASE OF ESKİŞEHİR ODUNPAZARI MODERN MUSEUM)
Pages 736-748
Rabia Özge Kadıoğlu, Gökçe Yüksek
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