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
ÇEVREYE DUYARLI 5 YILDIZLI OTEL İŞLETMELERİNE YÖNELİK TRIPADVISOR ÇEVRİM İÇİ YORUMLARININ İNCELENMESİ: MARMARİS ÖRNEĞİ (ANALYSIS OF ONLINE REVIEWS ON TRIPADVISOR FOR ENVIRONMENTALLY-FRIENDLY 5-STAR HOTEL BUSINESSES: THE CASE OF MARMARİS)
892-918
Gamze ÖZOĞUL
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OTEL WEB SİTELERİNİN İNCELENMESİ: VAN ÖRNEĞİ (EXAMINING THE WEBSITES OF THE HOTELS: THE CASE OF VAN)
919-932
Nurullah Cihan AĞBAY
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TURİZM MEZUNLARININ YİYECEK VE İÇECEK SEKTÖRÜNDE KARİYERLERİNE DEVAM ETMEME NEDENLERİ ÜZERİNE NİTEL BİR ARAŞTIRMA (A QUALITATIVE STUDY ON THE REASONS FOR NOT CONTINUING THEIR CAREERS IN THE FOOD AND BEVERAGE INDUSTRY OF TOURISM GRADUATES)
933-943
Serkan YİĞİT
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SÜRDÜRÜLEBİLİRLİK EKSENİNDE İDEAL ZİYARETÇİ YÖNETİMİNİN OLUŞTURULMASI: GÖREME MİLLİ PARKI PAYDAŞLARI ÜZERİNE BİR ALAN ARAŞTIRMASI (CREATING THE IDEAL VISITOR MANAGEMENT ON THE BASIS OF SUSTAINABILITY: A FIELD RESEARCH ON GOREME NATIONAL PARK STAKEHOLDERS)
944-960
Derya TOKSÖZ, Kemal BİRDİR
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GELİŞMELERİ KAÇIRMA KORKUSUNUN (FOMO) OTEL ÇALIŞANLARININ İŞ MOTİVASYONUNA ETKİSİ (THE EFFECT OF FEAR OF MISSING OUT (FOMO) ON WORK MOTIVATION OF HOTEL EMPLOYEES)
961-971
Emine ÇALLAK, Melek Ece ÖNCÜER
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YENİDEN İNŞA VE TEPKİLER: KIZ KULESİ'NİN RESTORASYONU HAKKINDAKİ ENDİŞELERE YÖNELİK BİR SOSYAL MEDYA ANALİZİ (RECONSTRUCTION AND REACTIONS: A SOCIAL MEDIA ANALYSIS OF CONCERNS ABOUT THE RESTORATION OF THE MAIDEN'S TOWER)
972-982
Mustafa ÇEVRİMKAYA
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HİZMET KALİTESİNİN ÖNEM-PERFORMANS ANALİZİ İLE ÖLÇÜLMESİ: AFYONKARAHİSAR KAFE İŞLETMELERİ ÜZERİNE BİR UYGULAMA (MEASURING SERVICE QUALITY WITH IMPORTANCE-PERFORMANCE ANALYSIS: AN APPLICATION ON AFYONKARAHİSAR CAFE BUSINESSES)
983-995
İsa YAYLA, Hüseyin PAMUKÇU, Erdem BAYDENİZ, Turgut TÜRKOĞLU
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GASTRONOMİ TURİZMİ KAPSAMINDA YEMEK YAPMA TATİLİ: KAPADOKYA ÖRNEĞİ (COOKING CLASS WITHIN THE SCOPE OF GASTRONOMY TOURISM: THE CASE OF CAPPADOCIA)
996-1006
Menekşe CÖMERT, Ahmet Tuğrul KARAMUSTAFA
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SIRTÇANTALI GEZGİNLERİN GIDA GÜVENLİĞİ RİSKLERİNE YÖNELİK KORUNMA NİYETİ DAVRANIŞLARI (PROTECTION INTENTION BEHAVIORS OF BACKPACKERS BASED ON FOOD SAFETY RISKS)
1007-1019
Öznur CUMHUR, Serhat BİNGÖL
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THE EFFECTS OF SOCIAL MEDIA USE ON THE RESTAURANT PREFERENCES OF STUDENTS
1020-1026
Mehmet UMUR
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THE EFFECT OF MEASURES TAKEN BY FOOD AND BEVERAGE BUSINESSES DURING CORONAVIRUS PANDEMIC PERIOD ON CONSUMERS’ PERCEIVED VALUE, SATISFACTION AND BEHAVIORAL INTENTIONS
1027-1045
Gözde ÇULFACI, Reha KILIÇHAN
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MEKÂNSAL BAĞLILIK VE DUYGUSAL DENEYİMİN DESTİNASYON SADAKATİNE ETKİSİ: MEVLÂNA MÜZESİ ÖRNEĞİ (THE EFFECT OF SPATIAL ATTACHMENT AND EMOTIONAL EXPERIENCE ON DESTINATION LOYALTY: THE CASE OF MEVLÂNA MUSEUM)
1046-1056
İsa YAYLA
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MEASURING THE TENDENCIES OF CUSTOMERS TO USE QR CODE MENU IN RESTAURANTS
1057-1067
Binali KILIÇ, Ülker CAN, Gül Esin DELİPINAR, Önder YAYLA, İbrahim GÖNEN, M. Onur GÜLBAHAR, Emel GÖNENÇ GÜLER
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YEREL ÜRÜN ve YAVAŞ ŞEHİR İLİŞKİSİ ÜZERİNE BİR VİDEO ANALİZİ (A VIDEO ANALYSIS ON SLOW CITIES AND LOCAL PRODUCTS RELATIONSHIP)
1068-1082
Serdar EREN, Mücahit YENİ
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SOMUT OLMAYAN KÜLTÜREL MİRAS ALGISI İLE ZİYARETÇİ MOTİVASYONU İLİŞKİSİNDE ALT BOYUTLAR ARASI BİR ARAŞTIRMA: DEVE GÜREŞLERİ ÖRNEĞİ (A SUB-DIMENSIONS RESEARCH ON THE RELATIONSHIP BETWEEN INTANGIBLE CULTURAL HERITAGE PERCEPTION AND VISITOR MOTIVATION: THE CASE OF CAMEL WRESTLING)
1083-1096
Bedriye Çilem SOYLU, Bayram ŞAHİN
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DÜNYADA VE TÜRKİYE’DE GASTRODİPLOMASİ GİRİŞİMLERİ (GASTRODIPLOMACY INITIATIVES IN THE WORLD AND TURKEY)
1097-1109
Tuba ALDEMİR
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OTEL İŞLETMELERİNDE HİZMET KALİTESİNİN MÜŞTERİ SADAKATİNE ETKİSİ: MERSİN OTELLERİ ÖRNEĞİ (THE EFFECT OF SERVICE QUALITY ON CUSTOMER LOYALITY IN HOTEL ESTABLISHMENTS: THE CASE OF MERSIN HOTELS)
1110-1122
Özge SATIK, Kansu GENÇER
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ESKİŞEHİR’İN DİJİTAL TANITIMINDA GASTRONOMİK ÖĞELERİN YERİ (THE ROLE OF GASTRONOMIC ELEMENTS IN THE DIGITAL PROMOTION OF ESKİSEHİR)
1123-1136
Alev DÜNDAR ARIKAN
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HÜZÜN TURİZMİ İLE İLGİLİ ÇALIŞMALARIN BİBLİYOMETRİK ANALİZİ (BIBLIOMETRIC ANALYSIS OF STUDIES ON DARK TOURISM)
1137-1156
Oğuzhan KODALAK, Mahmut BALTACI
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YOGA TURİSTLERİNİN MOTİVASYONLARI ÜZERİNE SİSTEMATİK LİTERATÜR TARAMASI (INVESTIGATION OF YOGA TOURIST MOTIVATION BY SYSTEMATIC LITERATURE SEARCH)
1157-1170
Seray GÜLERTEKİN GENÇ
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E-SPOR TURİSTLERİNİN UNUTULMAZ TURİZM DENEYİMLERİNE YÖNELİK NİTEL BİR ARAŞTIRMA (A QUALITATIVE RESEARCH ON THE MEMORABLE TOURISM EXPERIENCES OF E-SPORTS TOURISTS)
1171-1195
Kerem KARA, Remziye EKİCİ ÇİLKİN
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YİYECEK İÇECEK İŞLETMELERİNDE STRATEJİK İNSAN KAYNAKLARI UYGULAMALARININ ÇALIŞANLARIN TUTUM VE DAVRANIŞLARI ÜZERİNDEKİ ETKİSİNE YÖNELİK KAVRAMSAL BİR İNCELEME (A CONCEPTUAL STUDY ON THE EFFECT OF STRATEGIC HUMAN RESOURCES PRACTICES ON EMPLOYEE ATTITUDES AND BEHAVIOURS IN FOOD AND BEVERAGE ESTABLISHMENTS)
1196-1207
Mehmet DÜZGÜN
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ANAHTAR TURİZM ÜRÜNÜ OLARAK “YAREN” LEYLEK İLE BİR DESTİNASYONUN YÜKSELİŞİ (THE RISE OF A DESTINATION WITH “YAREN” STORK AS A KEY TOURISM PRODUCT)
1208-1222
Zeynep YAMAÇ ERDOĞAN
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ULUSAL TURİZM ARAŞTIRMALARINDA NİTEL YÖNTEMLERE BİR BAKIŞ (QUALITATIVE METHODS IN NATIONAL TOURISM STUDIES)
1223-1232
Cansev ÖZDEMİR
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BİR CUMHURİYET DÖNEMİ İÇECEĞİ OLARAK ÇAYIN TÜRK TOPLUMUNDAKİ YOLCULUĞU (THE TEA’S JOURNEY IN TURKISH SOCIETY AS A REPUBLICAN PERIOD BEVERAGE)
1233-1252
Merve ÖZGÜR GÖDE, Burcu KAYA SAYARI, Sema EKİNCEK
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CALCULATING THE TOURISM CLIMATE INDEX FOR URBAN PLANNING: A CASE STUDY OF MERSIN PROVINCE
1253-1266
Fatih ADIGÜZEL
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KULLANILAN GIDA KATKI MADDELERİ AÇISINDAN ALKOLSÜZ İÇECEKLERİN DEĞERLENDİRİLMESİ (EVALUATION OF NON-ALCOHOLIC BEVERAGES IN TERMS OF FOOD ADDITIVES USED)
1267-1281
Deniz KESER, Hilmi Rafet YÜNCÜ
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TERMAL TURİZMDE MARKALAŞMA: FRİGYA TERMAL TURİZM BÖLGESİ ÜZERİNE NİTEL BİR ARAŞTIRMA (BRANDING IN THERMAL TOURISM: A QUALITATIVE STUDY ON PHRYGIA THERMAL TOURISM REGION)
1282-1301
İsmail ARITÜRK, Aybeniz AKDENİZ AR, Sibel SÜ ERÖZ
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A STUDY OF DIGITAL TOURISM EXPERIENCES REVEALING THE MEDIATING ROLE OF DIGITAL TRUST IN THE RELATIONSHIP BETWEEN PERSONALITY TRAITS AND TECHNOLOGY ACCEPTANCE: TURKIYE EXAMPLE
1302-1317
M. Hürmet ÇETİNEL, İlknur MAZAN
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TURİZM DESTİNASYONU PAZARLAMASINDA METAFORLAR: YEREL HALKIN GÖZÜNDEN ERDEK (METAPHORS IN TOURISM DESTINATION MARKETING: ERDEK IN THE LOCAL PEOPLE'S EYES)
1318-1333
Mehmet Zahid ECEVİT, Füsun ESENKAL
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KÜLTÜREL BİR YEMEK EŞLEŞMESİ ÖRNEĞİ: PATRİYOT BÖREĞİ VE AGURİDA (AN EXAMPLE OF A CULTURAL FOOD PAIRING: PATRİYOT PASTRY AND AGURİDA)
1334-1347
Kemal AKSU, Emine BALCI
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OTEL ÇALIŞANLARININ PSİKOLOJİK GÜÇLENDİRME ALGILARININ ÖRGÜTSEL BAĞLILIK DÜZEYLERİNE VE İŞTEN AYRILMA NİYETLERİNE ETKİSİ: ŞEHİR OTELLERİ ÜZERİNE BİR ARAŞTIRMA (THE EFFECTS OF THE PSYCHOLOGICAL EMPOWERMENT PERCEPTIONS OF HOTEL EMPLOYEES ON THEIR ORGANIZATIONAL COMMITMENT AND THEIR TURNOVER INTENTION: A STUDY ON CITY HOTELS)
1348-1364
Barkın ERTAŞ, Anıl KALE
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TURİZMİN YEREL HALK TARAFINDAN ALGILANAN ETKİLERİ VE TURİZME YÖNELİK DESTEK: MARDİN İLİ ÖRNEĞİ (THE PERCEIVED IMPACTS OF TOURISM BY LOCAL PEOPLE AND SUPPORT FOR TOURISM: THE CASE OF MARDIN PROVINCE)
1365-1384
Begüm Dilara EMİROĞLU
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ŞİFALI SU KAYNAKLARININ ZİYARETİNDE BALNEOTURİZM – İNANÇ TURİZMİ İKİLEMİ: BİNGÖL İLİ ÖRNEĞİ (BALNEOTOURISM – FAITH TOURISM DILEMMA IN VISITING HEALING WATER RESOURCES: BINGOL PROVINCE SAMPLE)
1385-1393
Murat GÖRAL
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KAHRAMANMARAŞ MERKEZLİ DEPREMLER SONRASINDA HATAY’IN GASTRONOMİ TURİZMİNİN SÜRDÜRÜLEBİLMESİNE YÖNELİK BİR DEĞERLENDİRME (AN ASSESSMENT ON THE SUSTAINABILITY OF HATAY'S GASTRONOMY TOURISM AFTER THE KAHRAMANMARAŞ CENTERED EARTHQUAKE)
1394-1405
Mehmet CAN, Sercan BENLİ
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TURİZM LİSANS EĞİTİM VE ÖĞRETİMİNDE MUHASEBE DERSLERİNE YÖNELİK BİR İÇERİK ANALİZİ (A CONTENT ANALYSIS OF ACCOUNTING COURSES IN TOURISM UNDERGRADUATE EDUCATION AND TEACHING)
1406-1414
Yasin Emre OĞUZ
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TÜRKİYE’NİN DIŞA YÖNELİK TURİZM TALEP ESNEKLİKLERİNİN İNCELENMESİ (EXAMINATION OF TURKIYE’S OUTBOUND TOURISM DEMAND ELASTICITIES)
1415-1429
İnci Oya COŞKUN, Mustafa KIRCA
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ÜRETKENLİK KARŞITI DAVRANIŞLARIN TEORİK TEMELLERİ, TURİZM ARAŞTIRMALARINDAKİ ÖNCÜL VE ARDILLARI (THEORETICAL FOUNDATIONS OF COUNTERPRODUCTIVE WORK BEHAVIORS, ANTECEDENTS AND CONSEQUENCES IN TOURISM RESEARCH)
1430-1455
İbrahim AKÇA, A. Çiğdem KIREL
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YÖRESEL MUTFAK KÜLTÜRÜNÜN BÖLGESEL KALKINMADAKİ ROLÜ VE YEREL HALKIN ALGILARININ BELİRLENMESİ: AĞRI ÖRNEĞİ (THE ROLE OF LOCAL CUISINE CULTURE IN REGIONAL DEVELOPMENT AND DETERMINING THE PERCEPTIONS OF LOCAL PEOPLE: THE CASE OF AĞRI)
1456-1476
Yelda KÖKSAL, Hasan Önal ŞEYHANLIOĞLU, Okan OĞUZ
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TURİZM VE TÜRKİYE SERMAYE PİYASALARININ ETKİLEŞİMİ: BORSA İSTANBUL TURİZM ENDEKSİNİN ANALİZİ (INTERACTION BETWEEN TOURISM AND TURKEY'S CAPITAL MARKETS: ANALYSIS OF ISTANBUL STOCK EXCHANGE TOURISM INDEX)
