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 MERKEZLİ DEPREMLERİN TURİZM SEKTÖRÜNE ETKİSİ VE DEPREM SONRASI ATILMASI GEREKEN ADIMLAR HAKKINDA ÖNERİLER (THE IMPACT OF EARTHQUAKES CENTERED IN KAHRAMANMARAŞ ON THE TOURISM INDUSTRY AND SUGGESTIONS FOR STEPS TO BE TAKEN AFTER THE EARTHQUAKE)
(THE IMPACT OF EARTHQUAKES CENTERED IN KAHRAMANMARAŞ ON THE TOURISM INDUSTRY AND SUGGESTIONS FOR STEPS TO BE TAKEN AFTER THE EARTHQUAKE)
Pages 624-635
Levent Selman GÖKTAŞ
Full Text
YİYECEK İÇECEK İŞLETMELERİNDE TALEP TAHMİN YÖNTEMLERİNİN UYGULANABİLİRLİĞİ (BUTİK İŞLETMELERDE BİR UYGULAMA)
(APPLICABILITY OF DEMAND FORECASTING METHODS IN FOOD AND BEVERAGE BUSINESSES (AN APPLICATION IN BOUTIQUE BUSINESSES)
Pages 879-891
Mehmet SARIOĞLAN, Raşit BAKAN, Bilal DEVECİ
Full Text
SAĞLIK TURİZMİNDE PAZARLAMA ARACI OLARAK AKREDİTASYON VE KALİTE BELGELERİ: VAKIF VE DEVLET ÜNİVERSİTESİ HASTANELERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA
(ACCREDITATION AND QUALITY CERTIFICATES AS A MARKETING TOOL IN HEALTH TOURISM: A COMPARATIVE STUDY ON FOUNDATION AND STATE UNIVERSITY HOSPITALS)
Pages 472-482
Gül Esin DELİPINAR, Binali KILIÇ
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KÜLTÜREL ZEKÂ KAPSAMINDA SOMUT OLMAYAN KÜLTÜREL MİRAS ÖĞELERİNİN DEĞERLENDİRİLMESİ
(EVALUATION OF INTANGIBLE CULTURAL HERITAGE ITEMS IN THE SCOPE OF CULTURAL INTELLIGENCE)
Pages 483-494
Gökhan TURAK, Gencay SAATCI SAVSA
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ŞARAP KALİTESİNİN BELİRLENMESİNDE YAPAY ZEKÂNIN ROLÜ: MAKİNE ÖĞRENMESİ ALGORİTMALARI ÜZERİNE BİR UYGULAMA
(THE ROLE OF ARTIFICIAL INTELLIGENCE IN DETERMINING THE WINE QUALITY: AN APPLICATION ON MACHINE LEARNING ALGORITHMS)
Pages 495-507
Beybala TİMUR, Veysel YILMAZ, Berkalp TUNCA
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A REVIEW ON NATIONAL POSTGRADUATE THESES ON MUSEOLOGY IN TURKEY
Pages 508-520
Gizem ÖZGÜREL, Gencay SAATCI SAVSA, Özge GÜDÜ DEMİRBULAT
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TURİZM SEKTÖRÜNDE GERİLLA PAZARLAMA ÖRNEKLERİ VE TÜRKİYE DESTİNASYONU İÇİN ÖNERİLER
(EXAMPLES OF GUERRILLA MARKETING IN TOURISM SECTOR AND SUGGESTIONS FOR TURKEY DESTINATIONS)
Pages 521-534
Doğa KURÇER, Nalan ALBUZ
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THE ROLE OF GASTRONOMY TOURISM IN SHAPING DESTINATION BRAND EQUITY: THE CASE OF GAZIANTEP INTERNATIONAL GASTRONOMY FESTIVAL
Pages 535-547
Ayşegül ACAR
Full Text
EVALUATION OF LOCAL DISHES AS AN INTANGIBLE CULTURAL HERITAGE VALUE IN TERMS OF GASTRONOMY TOURISM: THE CASE OF AYVALIK
Pages 548-557
Hayriye DUMAN, Cevdet AVCIKURT
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YEREL GIDA İLE MUTFAK KÜLTÜRÜNÜN MENÜ PLANLAMA VE GASTRONOMİK ÇEKİCİLİĞE ETKİSİ
(THE EFFECT OF LOCAL FOOD AND CULINARY CULTURE ON MENU PLANNING AND GASTRONOMIC ATTRACTIVENESS)
Pages 558-582
Berkay SEÇUK, Yılmaz SEÇİM
Full Text
INVESTIGATION OF GASTRONOMY VALUES IN TERMS OF AUTHENTICITY OF AFYONKARAHISAR PROVINCE IN THE UNESCO CREATIVE CITIES NETWORK
Pages 583-592
Gizem ÇORMAN, Gülay ÖZDEMİR YILMAZ
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COVID-19 PANDEMİ SÜRECİNDE, TURİZM FAKÜLTELERİNDE EĞİTİM ALAN ÖĞRENCİLERİN VE EĞİTİM VEREN ÖĞRETİM ELEMANLARININ, ÇEVRİM İÇİ ÖĞRENME VE ÖĞRETME DENEYİMLERİ
(DURING THE COVID-19 PANDEMIC PROCESS, ONLINE LEARNING AND TEACHING EXPERIENCES OF STUDENTS AND TEACHERS IN TOURISM FACULTIES)
Pages 593-606
Elif AKHAN, Savaş ARTUĞER
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GASTRONOMİ VE AV TURİZMİ; ESKİ TÜRKLERDEN TÜRKİYE’YE AV ETİ VE AV MUTFAĞI
(GASTRONOMY AND HUNTING TOURISM; GAME MEAT AND GAME CUISINE FROM ANCIENT TURKS TO TÜRKIYE)
