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
KAHRAMANMARAŞ İLİNİN GASTRONOMİ TURİZMİNE İLİŞKİN BİR SWOT ANALİZİ ÇALIŞMASI (A SWOT ANALYSIS STUDY ON GASTRONOMY TOURISM OF KAHRAMANMARAS PROVINCE)
Pages 1315-1336
Duygu KIRMIZIKUŞAK
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GENÇLİK TURİZMİ ÇALIŞMALARININ BİBLİYOMETRİK ANALİZİ VE GÖRSELLEŞTİRİLMESİ (A BIBLIOMETRIC ANALYSIS AND VISUALIZATION OF YOUTH TOURISM STUDIES)
Pages 1337-1352
Züleyha ÖZAY, Ahmet KÖROĞLU
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İSTANBUL'UN TARİHİ BÖLGELERİNDE BULUNAN RESTORANLARIN GASTRONOMİ TURİZM BAĞLAMINDA TURİST DEĞERLENDİRMELERİ (TOURIST EVALUATIONS OF RESTAURANTS LOCATED IN HISTORICAL REGIONS OF ISTANBUL IN THE CONTEXT OF GASTRONOMY TOURISM)
Pages 1353-1363
İsmet Kutay SIRIKLI, Ümit SORMAZ, Hasan Hüseyin KARA
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GASTRONOMİDEKİ ESTETİK KAYGININ GIDA İSRAFINA YANSIMALARI ÜZERİNE BİR DEĞERLENDİRME (AN EVALUATION ON REFLECTIONS OF AESTHETIC CONCERN AND FOOD WASTE IN GASTRONOMY)
Pages 1364-1380
Beyza UYANIK, Sibel ÖNÇEL
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SAĞLIK TURİZMİNDE BÖLGESEL MARKALAŞMANIN SÜRDÜRÜLEBİLİR SOSYO-EKONOMİK KALKINMA ÜZERİNE ETKİSİ: PAMUKKALE VE BALÇOVA TERMAL TURİZM BÖLGELERİNDE UYGULAMA (THE IMPACT OF DESTINATION BRANDING IN HEALTH TOURISM ON THE SUSTAINABLE SOCIO-ECONOMIC DEVELOPMENT: A
Pages 1381-1397
Ertan ASLAN, Nurhan PAPATYA
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SANAL GERÇEKLİK KULLANIMI DENEYİMİ ETKİLER Mİ? OMM ZİYARETÇİLERİNE YÖNELİK BİR ARAŞTIRMA (DO THE VIRTUAL REALITY APPLICATIONS AFFECT VISITORS' EXPERIENCE? A STUDY ON OMM MUSEUM)
Pages 1398-1412
Majd TAYYARA, Hakan SEZEREL, Selin KAMA
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KIRSAL TURİZMDE SÜRDÜRÜLEBİLİRLİK GÖSTERGELERİNİN YEREL HALK AÇISINDAN DEĞERLENDİRİLMESİ: ERZURUM İLİNDE BİR UYGULAMA (EVALUATION OF SUSTAINABILITY INDICATORS IN RURAL TOURISM FROM THE VIEWPOINT OF LOCAL PEOPLE: AN APPLICATION IN ERZURUM PROVINCE)
Pages 1413-1423
Ayşe Nur AKAN
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TÜRK TURİSTLERİN YURT DIŞI (OUTGOİNG) PAKET TURLARI SATIN ALMA SÜRECİNDE BİLGİ EDİNME YÖNTEMLERİNİN ARAŞTIRILMASI (INVESTIGATION OF TURKISH TOURISTS' METHODS OF OBTAINING INFORMATION IN THE PROCESS OF PURCHASING OUTGOING PACKAGE TOURS)
Pages 1424-1434
Volkan TUNCEL, Barış TURAN
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GLAMPİNG, İKLİM TERAPİSİ, ORMAN BANYOSU, TERMAL TERAPİ VE WELLNESS TEMELİNDE SAKARI’NIN DESTİNASYONLAŞMASI (TURNING SAKARI INTO A DESTINATION BASED ON GLAMPING, CLIMATOTHERAPY, FOREST BATHING, THERMOTHERAPY, AND WELLNESS)
Pages 1435-1448
Aysel KAYA, Mehmet Han ERGÜVEN
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RESTORANLARDA TÜKETİCİLERİN MENÜ ETİKET BİLGİLERİ KULLANIMININ SAĞLIK İNANÇ MODELİ BAĞLAMINDA İNCELENMESİ (INVESTIGATION OF CONSUMERS' USE OF MENU LABEL INFORMATION IN RESTAURANTS IN THE CONTEXT OF THE HEALTH BELIEF MODEL)
Pages 1449-1462
Serkan GÜN, Gül Damla KILIÇ
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LOCALS’ PERSPECTIVES ON TOURISM DEVELOPMENT AT RURAL AND URBAN LEVEL
Pages 1463-1481
Ceren AVCI, Aslı Özge ÖZGEN ÇİĞDEMLİ
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CUSTOMER COMPLAINTS IN PACKAGE TOURS AND COMPLAINT MANAGEMENT OF TOUR GUIDES
Pages 1482-1494
Duygu YETGİN AKGÜN, Eşref AY, Azade Özlem ÇALIK
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TÜRKİYE’DE DIŞ TURİZMİN İLLER BAZINDA KALKINMAYA ETKİSİNİN PANEL VERİ ANALİZİ YÖNTEMİ İLE İNCELENMESİ (INVESTIGATION OF THE EFFECTS OF FOREIGN TOURISM ON DEVELOPMENT ON THE BASIS OF PROVINCES IN TURKEY BY USING PANEL DATA ANALYSIS METHOD)
Pages 1495-1507
Gaye KARPAT ÇATALBAŞ
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DİYABETLİ TURİSTLERE YÖNELİK BÜFE/MENÜ HİZMETLERİ: ANTALYA’DAKİ 5 YILDIZ KONAKLAMA İŞLETMELERİ ÜZERİNE BİR ARAŞTIRMA (BUFFET/MENU SERVICES FOR DIABETES TOURISTS: A RESEARCH ON 5 STAR ACCOMMODATION FACILITIES IN ANTALYA)
Pages 1508-1517
Recep YILDIRGAN
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TURİZM KAYNAKLI SOYLULAŞTIRMA TÜRÜ OLARAK “TURİZM SOYLULAŞMASI” ÜZERİNE KAVRAMSAL BİR İNCELEME (A CONCEPTUAL EXAMINATION ON “TOURISM GENTRIFICATION” AS A GENERATION FROM TOURISM)
Pages 1518-1529
Aysu ŞAHİNTEPE, Oğuz DİKER
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KORONAVİRÜS SALGINININ OTEL İŞLETMELERİNE ETKİSİ: ÇEVRİMİÇİ HABERLERİN ANALİZİ (THE IMPACT OF THE CORONAVIRUS ON HOTELS: AN ONLINE NEWS ANALYSIS)
Pages 1530-1548
Eda USTA, Murat BAYRAM
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HİZMET KALİTESİ ALGISININ MEMNUNİYET, BAĞLILIK VE TEKRAR ZİYARET NİYETİ ÜZERİNE ETKİSİ: BURSA HÜDAVENDİGAR KENT PARKI ÖRNEĞİ (THE EFFECT OF SERVICE QUALITY PERCEPTION ON SATISFACTION, LOYALTY AND INTENTION TO REVISIT: THE CASE OF BURSA HUDAVENDIGAR PARK)
Pages 1549-1560
Yasin Emre OĞUZ, Sümeyye ÜSTÜN, Veysel YILMAZ
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SÜRDÜRÜLEBİLİR GASTRONOMİ TURİZMİ KAVRAMININ KELİME İLİŞKİLENDİRME TESTİ ARACILIĞIYLA DEĞERLENDİRİLMESİ (EVALUATION OF THE CONCEPT OF SUSTAINABLE GASTRONOMY TOURISM THROUGH THE WORD ASSOCIATION TEST)
Pages 1561-1574
Betül ÇETİN, Duygu BORA
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TEKNOLOJİK GELİŞMELER VE İNSAN KAYNAĞINA ETKİSİ: YİYECEK İÇECEK SEKTÖRÜNE YÖNELİK BİR İNCELEME (TECHNOLOGICAL DEVELOPMENTS AND ITS IMPACT ON HUMAN RESOURCES: A REVIEW OF THE FOOD AND BEVERAGE INDUSTRY)
Pages 1575-1588
İrfan YURT, Özge SARI
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GELECEĞİN ŞEF ADAYLARININ GIDA İSRAFINA İLİŞKİN DAVRANIŞSAL BELİRLEYİCİLERİ (BEHAVIORAL DETERMINANTS OF FUTURE CHEF NOMINEES TOWARDS FOOD WASTE)
Pages 1589-1598
Müesser KORKMAZ, Serdar SÜNNETÇİOĞLU, Ferah ÖZKÖK
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HER YÖNÜYLE BİSİKLET TURİZMİ VE BİSİKLET DOSTU KONAKLAMA TESİSLERİ (BICYCLE TOURISM IN EVERY ASPECT AND CYCLING FRIENDLY ACCOMMODATION
Pages 1609-1625
Yusuf DÜNDAR
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CREATING GASTRONOMIC PRODUCT INVENTORY A RESEARCH: EXAMPLE OF EDREMIT REGION
Pages 1599-1608
Mehmet SARIOĞLAN, Bilal DEVECİ, Bahar DEVECİ, Necmettin ŞAHİN
TURİST REHBERLERİNİN YABANCI DİL KONUŞMA ZORUNLULUĞU OLMALI MI? : SEÇİLMİŞ ÜLKELER ÜZERİNE BİR DEĞERLENDİRME (SHOULD SPEAKING FOREIGN LANGUAGE BE COMPULSORY FOR TOUR GUIDES? : AN ASSESSMENT ON SELECTED COUNTRIES)
Pages 1643-1654
Derya TOKSÖZ, Zafer ÖTER
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OTEL İŞLETMELERİNDE ÇALIŞMA YAŞAM KALİTESİNİN İŞ PERFORMANSINA ETKİSİNDE YÖNETİCİ DESTEĞİNİN ROLÜ (THE ROLE OF SUPERVISOR SUPPORT IN THE EFFECT OF QUALITY OF WORKING LIFE ON JOB PERFORMANCE IN THE HOTEL ENTERPRISES)
Pages 1655-1671
Naile YABACI, Nilüfer ŞAHİN PERÇİN
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COĞRAFİ BİLGİ SİSTEMLERİ (CBS) ORTAMINDA JEOTURİZM ROTALARININ NETWORK ANALİZİ İLE BELİRLENMESİ (DETERMINATION OF GEOSPATIAL ROUTES IN GEOGRAPHIC INFORMATION SYSTEMS (GIS) ENVIRONMENT BY NETWORK ANALYSIS)
Pages 1672-1686
Deniz ARCA, Çiğdem MUTLU
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GÜNEY AVRUPA ÜLKELERININ SEYAHAT VE TURIZM REKABET GÜCÜ AÇISINDAN KARŞILAŞTIRILMASI (COMPARISON OF TRAVEL AND TOURISM COMPETITIVENESS OF SOUTHERN EUROPEAN COUNTRIES)
Pages 1687-1704
Melek Ece ÖNCÜER, Ecem KÜÇÜKGÜNEY MUCA
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THE PRODUCTION OF BREAD TYPES PECULIAR TO TURKISH AND WORLD CUISINE WITH LOCAL IZA WHEAT (Triticum monococcum ssp. Monococcum) AND CONSUMER OPINIONS ON THE QUALITY OF BREAD
Pages 1705-1717
Çisem Nildem KESKİN, Zühal ÖZDEMİR YAMAN, Nusret ZENCİRCİ, Barış DIRBALI
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İŞ-AİLE/AİLE-İŞ ÇATIŞMASININ YAŞAM DOYUMUNA ETKİSİ: YİYECEK VE İÇECEK İŞLETMELERİNDE İNCELEME (THE EFFECT OF WORK-FAMILY/FAMILY-WORK CONFLICT ON LIFE SATISFACTION: A STUDY IN FOOD AND BEVERAGE BUSINESSES)
Pages 1718-1732
Cansu UZUN GÜRİPEK, Ediz GÜRİPEK
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ORDU MUTFAK KÜLTÜRÜNÜN YEREL HALK TARAFINDAN TANINMA DURUMU (RECOGNITION STATUS OF ORDU CUISINE CULTURE BY LOCAL PEOPLE)
Pages 1733-1746
Ayhan DAĞDEVİREN
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COVID-19: TURİSTLERİN ULUSLARARASI SEYAHAT EĞİLİMLERİNİ ETKİLEYEN FAKTÖRLERİN PLANLI EYLEM TEORİSİ ÇERÇEVESİNDE İNCELENMESİ (COVID-19: AN INVESTIGATION OF FACTORS AFFECTING TOURISTS' INTERNATIONAL TRAVEL TENDENCIES WITHIN THE FRAMEWORK OF PLANNED ACTION T
Pages 1747-1759
Furkan BALTACI, Caner GÜÇLÜ
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SÜRDÜRÜLEBİLİR GASTRONOMİ BAĞLAMINDA DİKEY TARIM UYGULAMALARI (VERTICAL AGRICULTURE PRACTICES IN THE CONTEXT OF SUSTAINABLE GASTRONOMY)
Pages 1760-1767
Işıl CANKÜL, Yasemin TOPRAK
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THE IMPACTS OF DOMESTIC TOURISTS MEMORABLE TOURISM EXPERIENCES IN WINE TOURISM ON THEIR INTENTIONS TO RECOMMEND: CASE OF SYRIAC WINE
Pages 1768-1782
Günseli GÜÇLÜTÜRK BARAN, Hatice ÜNAL ELGÜN
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GIDA ÖZGÜNLÜĞÜ, GIDA KALİTESİ, HİZMET KALİTESİ VE FİZİKSEL ÇEVRENİN YÖRESEL GIDA DENEYİMLERİNDE TEKRAR ZİYARET ETME NİYETİNE ETKİSİ (EFFECT OF FOOD AUTHENTICITY, FOOD QUALITY, SERVICE QUALITY AND PHYSICAL ENVIRONMENT ON REVISIT INTENTION IN LOCAL FOOD EXP
Pages 1783-1794
Ersan EROL, Sefa ÜNALSOY
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HASTANE YÖNETİCİLERİNİN BAKIŞ AÇISIYLA ORDU İLİ MEDİKAL SAĞLIK TURİZMİ: FENOMENOLOJİK BİR DEĞERLENDİRME (MEDICAL HEALTH TOURISM IN ORDU PROVINCE FROM THE PERSPECTIVE OF HOSPITAL MANAGERS: A PHENOMENOLOGICAL EVALUATION)
Pages 1795-1809
Faruk YÜKSEL, Üzeyir KEMENT, Mehmet KABACIK, Samet Can AKSU
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GASTRONOMİ VE NÖROBİLİM İLİŞKİSİ ÜZERİNE KAVRAMSAL BİR ÇALIŞMA: NÖROGASTRONOMİ (A CONCEPTUAL STUDY ON THE RELATIONSHIP OF GASTRONOMY AND NEUROSCIENCE: NEUROGASTRONOMY)
Pages 1810-1819
Cesim BEHREMEN
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SİVRİHİSAR İLÇESİNİN TEMEL TURİSTİK ARZ KAYNAKLARINA İLİŞKİN SOMUT KÜLTÜREL MİRAS ENVANTERİNİN BELİRLENMESİ (DETERMINING THE TANGIBLE CULTURAL HERITAGE INVENTORY OF THE MAIN SOURCES OF TOURISTIC SUPPLY OF SİVRİHİSAR)
Pages 1820-1846
Merve KALYONCU YOLAÇAN, Gökçe YÜKSEK
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TURİZM ULAŞTIRMASI ALANYAZININA SCOPUS VERİ TABANI ÜZERİNDEN PANORAMİK BİR BAKIŞ (A PANORAMIC OVERVIEW OF TOURISM TRANSPORTATION LITERATURE THROUGH SCOPUS DATABASE)
Pages 1847-1862
Gül Nur DEMİRAL, Gökçe YÜKSEK
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A RESEARCH ON FUNCTIONAL FOOD PERCEPTION OF ACADEMICIANS
Pages 1863-1877
Saadet Pınar TEMİZKAN, Ayşe Nur USLU
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SÜRDÜRÜLEBİLİRLİK KAPSAMINDA COĞRAFİ İŞARETLİ YEMEKLER VE YEREL YEMEKLER İÇİN DUYUSAL ANALİZ YÖNTEMİ İLE GELİŞTİRİLMİŞ STANDART REÇETE: DENEYSEL BİR ARAŞTIRMA (A STANDARD RECIPE DEVELOPED BY SENSORY ANALYSIS METHOD FOR GEOGRAPHICALLY INDICATED MEALS AND L
