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
GELENEKSEL HATAY MUTFAĞI ve MODERN HATAY MUTFAĞININ DEĞİŞİMİNİN İNCELENMESİ (EXAMINATION OF THE CHANGE OF TRADITIONAL HATAY CUISINE AND MODERN HATAY CUISINE)
Pages 932-944
Mehmet Fatih Kurtar, İlkay Yılmaz
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ÜNİVERSİTE ÖĞRENCİLERİNİN SOSYALLEŞME ALGILARININ İNCELENMESİ: TURİZM FAKÜLTELERİ ÖRNEĞİ (EXAMINING THE SOCIALIZATION PERCEPTIONS OF UNIVERSITY STUDENTS: THE CASE OF TOURISM FACULTIES)
Pages 945-958
Burak Pınaroğlu, Mustafa Cüneyt Şapçılar
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TURİZM VE REKREASYONDA CSİKSZENTMİHALYİ’NİN AKIŞ TEORİSİNİN BİBLİYOMETRİK ANALİZİ (BIBLIOMETRIC ANALYSIS OF CSIKSZENTMIHALYI'S FLOW THEORY IN TOURISM AND RECREATION)
Pages 959-970
Beste Nisa Orhun, Bilgehan Gülcan
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SURİYELİ SIĞINMACILARIN DEĞİŞEN MUTFAK KÜLTÜRÜ: MERSİN, GAZİANTEP VE KİLİS ÖRNEĞİ (THE CHANGING CULINARY CULTURE OF SYRIAN REFUGEES: THE CASE OF MERSİN, GAZİANTEP AND KİLİS)
Pages 971-986
Yusuf Kara, Gürkan Akdağ
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SUMAK EKŞİSİ AKITI VE KAHRAMANMARAŞ MUTFAĞINDA KULLANIMI (SUMAK SOUR DRAIN AND ITS USE IN KAHRAMANMARAS KITCHEN)
Pages 987-995
Muhabbet Çelik, Fügen Durlu Özkaya
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INVESTIGATION OF THE PERFORMANCES OF ACCOMMODATION BUSINESSES WEBSITES IN TERMS OF DIGITAL MARKETING
Pages 996-1005
Kansu Gençer, Uğur Ceylan
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EXAMINING STUDENTS’ CONSTRAINTS TO PARTICIPATE IN WINTER SPORT ACTIVITIES IN A WINTER TOURISM DESTINATION
Pages 1006-1020
Harun Çalhan
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ENABLING ACCESSIBLE TOURISM: THE CASE OF KONYA
Pages 1021-1034
Betül Garda
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FACTORS AFFECTING INTERACTIONS BETWEEN TOURISTS
Pages 1035-1055
Begüm Emiroğlu
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COVID-19 TEDBİRLERİ SONRASI YERLİ TURİSTLERİN TATİL TERCİHLERİ VE BEKLENTİLERİ ÜZERİNE BİR DURUM ARAŞTIRMASI (A CASE STUDY ON HOLIDAY PREFERENCES AND EXPECTATIONS OF LOCAL TOURISTS AFTER COVID-19 MEASURES)
Pages 1056-1072
Anıl Kale, Ozan Güler, Neslihan Şimşek
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A CONCEPTUAL RESEARCH IN TERMS OF PERSONALITY CHARACTERISTICS, MOOD AND OTHER VARIABLES WITHIN THE FRAMEWORK THE ETHICAL DECISION-MAKING PROCESS
Pages 1073-1088
Merve Aycan, Bayram Şahin
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THE INTERMEDIARY ROLE OF DESTINATION IMAGE IN THE IMPACT OF DESTINATION PERSONALITY ON VISITOR SATISFACTION
Pages 1089-1104
Murat Ödemiş, Ertuğrul Düzgün
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THE EFFECT OF DEMOCRATIC LEADERSHIP ON ORGANIZATIONAL DISSENT AND ORGANIZATIONAL CREATIVITY: A STUDY ON HOTEL BUSINESSES
Pages 1105-1122
Engin Aytekin, Rahman Temizkan
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GASTRONOMİ ŞEHİRLERİNDEKİ TARİHİ KAHVEHANELER: MÜŞTERİLERİN GASTRONOMİK DENEYİMLERİ ÜZERİNE BİR İNCELEME (HISTORIC COFFEEHOUSES IN GASTRONOMY CITIES: A STUDY ON CUSTOMERS' GASTRONOMIC EXPERIENCES)
Pages 1123-1140
Adem Ademoğlu
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BİLİNÇLİ FARKINDALIK, MESLEKİ BAĞLILIK VE RUMİNATİF DÜŞÜNME İLİŞKİSİ: TURİZM REHBERLİĞİ ÖĞRENCİLERİNE YÖNELİK BİR ARAŞTIRMA (RELATIONSHIPS BETWEEN MINDFULNESS, PROFESSIONAL COMMITMENT AND RUMINATIVE THINKING: A STUDY FOR TOURISM GUIDANCE STUDENTS)
Pages 1141-1158
Alaattin Başoda, Filiz Gümüş Dönmez
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ÇANAKKALE MUTFAĞI HAKKINDA RESTORAN YÖNETİCİLERİNİN GÖRÜŞLERİNİN İNCELENMESİ (EXAMINATION OF RESTAURANT MANAGERS’ OPINIONS ABOUT ÇANAKKALE CUISINE)
Pages 1159-1167
Özge Güdü Demirbulat, Gencay Saatçi, Büşra Tozan
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TÜKETİCİLERİN ALIŞ-VERİŞ MERKEZİ (AVM) TERCİHLERİNDE YİYECEK-İÇECEK İŞLETMELERİNİN ETKİSİNE YÖNELİK BİR ARAŞTIRMA (A RESEARCH ON THE EFFECT OF FOOD AND BEVERAGE BUSİNESS ON CONSUMERS SHOPPİNG CENTER REFERENCES)
Pages 1168-1178
Murat Doğdubay, Mehmet Sarıoğlan, Gencay Saatçi
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THE RELATIONSHIP BETWEEN CULTURAL HERITAGE AND TOURISM IN TURKEY: A HISTORICAL PERSPECTIVE (1923-2000)
Pages 1179-1188
Nazım Çokişler
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TOTAL TOURISM IMPACT PERCEIVED BY LOCAL PEOPLE: A RESEARCH IN GIRESUN, TURKEY
Pages 1189-1202
Kemal Enes, Bayram Kanca
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MUĞLA GASTRONOMİ HARİTASI (THE GASTRONOMIC MAP OF MUGLA)
Pages 1203-1215
Şaban Kargiglioğlu, Emre Temür
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İŞ TATMİNİNİN ÜRETKENLİK KARŞITI İŞ DAVRANIŞINA ETKİSİ: OTEL İŞLETMELERİNE YÖNELİK BİR UYGULAMA (THE EFFECT OF JOB SATISFACTION ON COUNTERPRODUCTIVE WORK BEHAVIOR: AN APPLICATION FOR HOTEL BUSINESSES)
Pages 1216-1228
Mehmet Tekeli
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AKDENİZ VE EGE BÖLGESİ İL KÜLTÜR VE TURİZM MÜDÜRLÜKLERİ WEB SİTELERİNİN İÇERİK AÇISINDAN DEĞERLENDİRİLMESİ (THE EVALUATION OF THE WEBSITES OF THE MEDITERRANEAN AND AEGEAN REGIONS PROVINCIAL DIRECTORATES OF CULTURE AND TOURISM IN TERMS OF CONTENT)
Pages 1229-1240
Gözde Seval Ergün
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KUŞAKLARA GÖRE ÇERKES MUTFAĞINDAKİ DEĞİŞİM (CIRCASSIANS BY GENERATIONS CHANGE IN THE CUISINE)
Pages 1241-1251
Orhan Batman, Alper Tekdemir, Duran Cankül
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BOŞ ZAMAN KATILIMININ YAŞAM KALİTESİNE ETKİSİ: BOŞ ZAMAN TATMİNİ VE ALGILANAN STRESİN ARACILIK ROLÜ (THE EFFECT OF LEISURE PARTICIPATION ON THE LIFE QUALITY: THE MEDIATING ROLE OF LEISURE SATISFACTION AND PERCEIVED STRESS)
Pages 1252-1268
Muhammet Vapur, Ercan Yavuz
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BURSA’NIN UNESCO YARATICI ŞEHİRLER AĞI KAPSAMINDA GASTRONOMİ KENTİ OLMA POTANSİYELİ: PAYDAŞLAR ÜZERİNE BİR ARAŞTIRMA (BURSA'S POTENTIAL TO BECOME A CITY OF GASTRONOMY WITHIN THE SCOPE OF UNESCO CREATIVE CITIES NETWORK: RESEARCH ON STAKEHOLDERS)
Pages 1269-1287
Emel Adamış
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YABANCI TURİSTLERİN UNUTULMAZ TURİZM DENEYİMİNDE ALGILANAN OTANTİKLİĞİN ROLÜ (THE ROLE OF PERCEIVED AUTHENTICITY IN THE MEMORABLE TOURISM EXPERIENCE OF FOREIGN TOURISTS)
Pages 1288-1299
Fazıl Kaya
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A BIBLIOMETRIC ANALYSIS OF DESTINATION MARKETING LITERATURE INDEXED IN SCOPUS WITH SCIENCE MAPPING TECHNIQUE
