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.
Cover
Contents
Editorial Board
SAĞLIK TURİZMİ DENEYİMİNİN TURİST İLHAM KAYNAĞI VE BAĞLILIĞINA ETKİSİ (THE EFFECT OF WELLNESS TOURISM EXPERIENCE ON TOURIST INSPIRATION AND ENGAGEMENT)
Pages 1-15
Sinan Çavuşoğlu, Aziz bükey
Abstract
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KIRŞEHİR YÖRE MUTFAĞINA ÖZGÜ BİR LEZZET: BESMEÇ (A FLAVOR PECULIAR TO THE KIRŞEHİR REGIONAL CUISINE: BESMEÇ)
Pages 16-23
Yener Oğan
Abstract
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ÇOCUK HÜKÜMLÜLERİN SOSYAL, KÜLTÜREL VE SPORTİF REKREASYON FAALİYETLERİNİN İNCELENMESİ: ANKARA ÇOCUK EĞİTİM EVİ ÖRNEĞİ (AN INVESTIGATION OF SOCIAL, CULTURAL AND SPORTS RECREATION ACTIVITIES OF CHILDREN INMATE: ANKARA CHILDREN’S EDUCATION HOUSE CASE)
Pages 24-33
Aslı Hattaoğlu Şahan, Şerife Gamze Albayrak
Abstract
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TURİZM İŞLETMELERİNDE SÜRDÜRÜLEBİLİRLİK VE İKLİM DEĞİŞİKLİĞİ İLE MÜCADELE: BİR MODEL ÖNERİSİ (SUSTAINABILITY AND TACKLING CLIMATE CHANGE IN TOURISM ENTERPRISES: A MODEL PROPOSAL)
SAĞLIK TURİZMİ YETKİ BELGESİNE SAHİP ARACI KURULUŞLARIN SUNDUKLARI HİZMETLERİN İNCELENMESİ (INVESTIGATION OF THE SERVICES OFFERED BY INTERMEDIATE ORGANIZATIONS WITH HEALTH TOURISM AUTHORIZATION CERTIFICATE)
Pages 55-65
Gencay Saatçi, Mustafa Kemal Gül, Özcan Öztürk
Abstract
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YEREL MUTFAKLARIN GASTRONOMİ TURİZMİ ÇERÇEVESİNDE DEĞERLENDİRİLMESİ (EVALUATION OF LOCAL CUISINE WITHIN THE FRAMEWORK OF GASTRONOMY TOURISM)
Pages 66-82
Gülşen Berat Torusdağ, Esra Özkan Önem, Fuat Sami, Özgür Kızıldemir
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YÖRESEL BİR ÜRÜN OLAN KONYA FURUN KEBABI VE GENEL ÖZELLİKLERİ HAKKINDA NİTEL BİR ARAŞTIRMA (A QUALITATIVE STUDY ABOUT KONYA OVEN KEBAB AND GENERAL CHARACTERICTS OF A REGIONAL PRODUCT)
Pages 83-94
Gülçin Algan Özkök, Feridun Aydınlı
Abstract
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ONLINE YEMEK SİPARİŞİ VEREN TÜKETİCİLERİN E-GÜVEN, E-MEMNUNİYET VE E-SADAKAT DÜZEYLERİ ARASINDAKİ İLİŞKİLERİN BELİRLENMESİ: HATAY ÖRNEĞİ (DETERMINING THE RELATIONSHIP BETWEEN E-TRUST, E-SATISFACTION AND E-LOYALTY LEVELS OF CONSUMERS ORDERING ONLINE FOOD:
Pages 95-107
Hasan Cinnioğlu, Menekşe Gündoğdu
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ARTIRILMIŞ GERÇEKLİK TEKNOLOJİSİ VE TURİZM KONULU MAKALELERİN İÇERİK ANALİZİ (CONTENT ANALYSIS OF ARTICLES ON AUGMENTED REALITY TECHNOLOGY AND TOURISM)
Pages 108-117
Özlem Özbek, Çağatay Ünüsan
Abstract
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GÖKÇEADA’DA FAALİYET GÖSTEREN YİYECEK İÇECEK İŞLETMELERİNİN GIDA ALERJİLERİ UYGULAMALARI KAPSAMINDA İNCELENMESİ (INVESTIGATION OF FOOD - BEVERAGE FACILITIES OPERATING IN GÖKÇEADA WITHIN THE SCOPE OF FOOD ALLERGY PRACTICES)
Pages 118-132
Rükiye Albayrak, Müesser Korkmaz
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EKOTURİZMİN YEREL KALKINMAYA KATKISINA İLİŞKİN YEREL HALKIN ALGILARININ BELİRLENMESİNE YÖNELİK TAŞUCU'NDA BİR ARAŞTIRMA (A RESEARCH IN TAŞUCU AIMED AT DETERMINING THE PERCEPTIONS OF LOCAL PEOPLE ABOUT THE CONTRIBUTION OF ECOTOURISM TO LOCAL DEVELOPMENT )
Pages 133-144
Kürşad Sayın
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TÜRK HALKININ SAĞLIK TURİZMİNE YÖNELİK METAFORİK ALGILARI (METAPHORICAL PERCEPTIONS OF TURKISH PEOPLE TOWARDS HEALTH TOURISM)
Pages 145-156
Mustafa Kemal Gül, Çiğdem Özkan, Özcan Öztürk, Songül Küçük
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TÜRKİYE’DE YİYECEK İÇECEK SEKTÖRÜNDE FAALİYET GÖSTEREN İŞLETMELERİN KURUMSALLAŞMASI: HUKUKSAL YAPI VE REORGANİZASYON (THE INSTITUTIONALIZATION OF BUSINESSES OPERATING IN THE FOOD AND BEVERAGE INDUSTRY IN TURKEY: JURISTIC STRUCTURE AND REORGANIZATION)
Pages 157-169
Nazmi Ocak, Güven Karaman
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TRADITIONAL TURKISH CUISINE PREPARED WITH LEGUMES
Pages 170-181
Aybuke Ceyhun Sezgin, Merve Onur
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DENEYİM EKONOMİSİ BAĞLAMINDA RESTORAN MÜŞTERİLERİNİN TATMİN VE TEKRAR ZİYARET ETME NİYETLERİNİN BELİRLENMESİ (DETERMİNİNG THE SATİSFACTİON AND REVİSİT İNTENTİONS OF RESTAURANT CUSTOMERS İN THE CONTEXT OF THE EXPERİENCE ECONOMY)
Pages 182-192
Alaattin Fırat, Zehra Fırat
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OTEL VE RESTORAN MÜŞTERİLERİNİN DAVRANIŞLARININ İMAJ, MEMNUNİYET VE DAVRANIŞSAL NİYETLER ÜZERİNDEKİ ETKİLERİNİN KIYASLANARAK ARAŞTIRILMASI (EXPLORING THE EFFECT OF CUSTOMER BEHAVIORS ON THE IMAGE, SATISFACTION, AND BEHAVIORAL INTENTION: COMPARING HOTEL AN
Pages 193-210
Hatice Ceviz, Emrullah Erul, Abdullah Uslu
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TURİST REHBERLİĞİ EĞİTİMİ ALAN ÖĞRENCİLER MESLEKİ UZMANLAŞMAYA NASIL BAKIYOR? (HOW DO TOURIST GUIDING STUDENTS REGARD VOCATIONAL SPECIALIZATION?)
Pages 211-222
Yurdanur Yumuk, Nilgün Demirel İli
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GASTRONOMIC FINDINGS IN GOBEKLITEPE-ANATOLIA. 10TH MILLENNIUM BC
Pages 223-237
Mete Ünal Girgen, Serdar Oktay
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THE CURRENT PERCEPTIONS OF TRAVEL AGENCIES IN IZMIR ABOUT GASTRONOMY TOURISM AND THEIR ACTUAL GASTRONOMIC TOURISM OFFERS
Pages 238-249
Feray Yentür, Cengiz Demir
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CİDDİ BOŞ ZAMAN AKTİVİTESİ OLARAK GÖNÜLLÜ SOSYAL SORUMLULUK FAALİYETİ: ESKİŞEHİR AKUT ÖRNEĞİ (VOLUNTEER SOCIAL RESPONSIBILITY ACTIVITY AS A SERIOUS LEISURE TIME ACTIVITY: THE CASE OF IN AKUT ESKİSEHİR)
Pages 250-256
Işıl Cankül, Duran Cankül
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SPOR TURİZMİ ALANINDA YAPILAN ÇALIŞMALARIN BİBLİYOMETRİK ANALİZİ (BIBLIOMETRIC ANALYSIS OF PUBLISHED STUDIES ON SPORTS TOURISM)
Pages 257-268
Hakan Çetiner
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GASTRONOMİ ŞEHRİ GAZİANTEP: YEREL YİYECEK-İÇECEK İŞLETMELERİNİN UNESCO KRİTERLERİ KAPSAMINDA DEĞERLENDİRİLMESİ (THE CITY OF GASTRONOMY GAZİANTEP: EVALUATION OF LOCAL RESTAURANTS WITHIN THE SCOPE OF UNESCO CRITERIA)
Pages 269-287
Ümit Can Kaya, Beyza Uyanık
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1880-1980 YILLARI ARASINDA OSMANLI VE TÜRKİYE’DE YAYIMLANAN TARİF KİTAPLARINDA ÇİKOLATA VE KAKAONUN KULLANIMI (THE USE OF CHOCOLATE AND COCOA IN RECIPE BOOKS PUBLISHED IN THE OTTOMAN AND TURKEY BETWEEN 1880-1980)
Pages 288-299
Oğuzhan Tınmaz, Eren Altunbağ, Özlem Yıldırım
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İBN SİNA ECZANESİNDE ŞİFANIN KAYNAĞI; YEMEK REÇETELERİ (THE SOURCE OF HEALING IN IBN SINA MEDICINE; MEAL RECIPES)
Pages 300-311
Saadet Pınar Temizkan, Hilal Ayvalı
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BIBLIOMETRIC ANALYSIS OF THE LAST DECADE IN THE DESTINATION SELECTION OF MEDICAL TOURISTS FOR THE MEDICAL TOURISM MARKETING MANAGEMENT (2012-2021)
Pages 312-326
İlhan Sağ, Fatih Seyran, İsmail Şimşir
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SEMAVİ DİNLERDE YEME-İÇME RİTÜELLERİ (FOOD-BEVERAGE RITUALS IN DIVINE RELIGIONS)
Pages 327-337
Şimal Aymankuy, Begüm Pelek
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KARİYER ALGISI VE SEKTÖRDE KALMA NİYETİ İLİŞKİSİNDE COVID-19 KORKUSUNUN DÜZENLEYİCİ ROLÜ (THE MODERATING ROLE OF FEAR OF COVID-19 IN THE RELATIONSHIP BETWEEN CAREER PERCEPTION AND INTENTION TO STAY IN THE INDUSTRY)
Pages 338-354
Erkan Güneş, Necibe Şen
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THE EFFECTS OF PERSON-JOB FIT AND PERSON-ORGANIZATION FIT ON TURNOVER INTENTION: THE MEDIATION EFFECT OF JOB RESOURCEFULNESS
Pages 355-365
Ali Dalgıç
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TURİZM PLANLARINA POLİTİK EKOLOJİNİN PENCERESİNDEN BAKMAK (LOOKING AT TOURISM PLANS FROM THE WINDOW OF POLITICAL ECOLOGY)
Pages 366-380
İsmail Kervankıran, Murat Çuhadar, Sevinj Isayeva Aksoy
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ÇERKEZ KÜLTÜRÜ’NDE YEMEK TÜKETİM ALIŞKANLIKLARINA YÖNELİK FENOMENOLOJİK BİR ANALİZ (A PHENOMENOLOGICAL ANALYSIS ON EATING HABITS IN CIRCASSIAN CULTURE)
Pages 381-394
Aybeniz Akdeniz Ar, Caner Dogan, Ayşe Bican Şen
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GÜNÜMÜZDE DEĞİŞEN BESLENME ŞEKİLLERİ VE KLİMATARYEN BESLENME KÜLTÜRÜ ÜZERİNE KAVRAMSAL BİR BAKIŞ (A CONCEPTUAL OVERVIEW ON CLIMATARIAN NUTRITIONAL CULTURE AND CHANGING NUTRITIONAL TYPES TODAY)
Pages 395-405
Eren Altunbağ, Özlem Yıldırım, Oğuzhan Tınmaz
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TEKNOLOJİNİN MUTFAĞA YANSIMALARI: AŞÇI ROBOTLAR ÜZERİNE R PROGRAMI BAZLI BİBLİYOMETRİK BİR ANALİZ (REFLECTIONS OF TECHNOLOGY IN THE KITCHEN: A BIBLIOMETRIC ANALYSIS ON COOKING ROBOT BASED ON THE R PROGRAM)
Pages 406-416
Abdullah Tarınç, Özlem Özbek
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MEDİKAL TURİZM KONULU LİSANSÜSTÜ TEZLERİN BİBLİYOMETRİK ANALİZİ (2018-2022) (BIBLIOMETRIC ANALYSIS OF THE MEDICAL TOURISM POSTGRADUATE THESES) (2018-2022)
Pages 417-425
Seher Konak
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HİZMET KALİTESİNİN MÜŞTERİ MEMNUNİYETİ VE DESTİNASYON SADAKATİ ÜZERİNDEKİ ETKİSİ: ERZURUM PALANDÖKEN KIŞ TURİZM MERKEZİ ÖRNEĞİ (THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION AND DESTINATION LOYALTY: THE CASE OF ERZURUM PALANDÖKEN WINTER TOURISM C
Pages 426-439
İsmail Çalık
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TURİSTLERİN YEŞİL OTEL TERCİHLERİNE YÖNELİK ALGILARI, ÇEVRECİ DAVRANIŞ EĞİLİMLERİ VE DAVRANIŞSAL NİYETLERLE İLİŞKİSİ (PERCEPTIONS OF TOURISTS ON GREEN HOTEL PREFERENCES, RELATIONSHIP BETWEEN ENVIRONMENTAL BEHAVIORAL TENDENCIES AND BEHAVIORAL INTENTIONS)
Pages 440-463
Mehmet Sedat İpar, Murat Aksu
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PAKET TURLARDA TURİST REHBERLERİ HİZMETLERİNE İLİŞKİN BİR DEĞERLENDİRME (AN ASSESSMENT OF TOURIST GUIDING SERVICES IN PACKAGE TOURS)
