Journal of Gastronomy Hospitality and Travel

GASTRONOMİDE SINIRLARI AŞMAK: İSTANBUL RESTORANLARINDA EKLEKTİK ETKİLER (BREAKING LIMITS IN GASTRONOMY: ECLECTIC INFLUENCES IN ISTANBUL RESTAURANTS)

407-420

Çağla ÇETİNKAYA

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SİNOP ÜNİVERSİTESİ PERSONELİNİN REKREASYON FAALİYETLERİNİ ENGELLEYEN VE KOLAYLAŞTIRAN FAKTÖRLERİN İNCELENMESİ (INVESTIGATION OF FACTORS THAT PREVENT AND FACILITATE RECREATION ACTIVITIES OF SINOP UNIVERSITY STAFF)

421-435

Sevda KELTEK, Ercan KARAÇAR

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LÜKS RESTORANLARDA MÜŞTERİ DENEYİMİNİ ŞEKİLLENDİREN UNSURLARIN ÇEVRİMİÇİ YORUMLARA YANSIMASI: ANTALYA 7 MEHMET RESTORANI ÖRNEĞİ (THE REFLECTION OF FACTORS SHAPING CUSTOMER EXPERIENCE IN LUXURY RESTAURANTS ON ONLINE REVIEWS: THE CASE OF ANTALYA 7 MEHMET RESTAURANT)

436-450

Seda YILMAZ, Özlem GÜZEL, Adem ARMAN

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TURİST REHBERLİĞİ MESLEĞİNDE YARATICI DRAMA YÖNTEMİYLE SOSYAL BECERİ GELİŞİMİNE YÖNELİK BİR UYGULAMA: NEVŞEHİR ÖRNEĞİ (AN APPLICATION FOR SOCIAL SKILL DEVELOPMENT WITH CREATIVE DRAMA METHOD IN TOURIST GUIDING PROFESSION: NEVŞEHİR EXAMPLE)

451-475

Eymen DEMİR, Duygu BORA

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CİDDİ BOŞ ZAMAN AKTİVİTELERİNE KATILIMIN ÖZ YETERLİK VE MUTLULUK DÜZEYİNE ETKİSİNİN İNCELENMESİ (THE EFFECT OF PARTICIPATION IN SERIOUS LEISURE ACTIVITIES ON SELF-EFFICACY AND HAPPINESS LEVELS)

476-491

Mustafa KARAKAYA

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ÖRGÜTSEL SİNİZMİN SESSİZ İSTİFA ÜZERİNDEKİ ETKİSİ: OTEL İŞLETMELERİ ÖRNEĞİ (THE EFFECT OF ORGANIZATIONAL CYNICISM ON QUITE QUITTING: A STUDY IN HOTELS)

492-510

Abdullah ÜLKÜ, Seyit Ahmet SOLMAZ

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THE USE OF ARTIFICIAL INTELLIGENCE BASED PRODUCTS IN THE CONTEXT OF TOURISM: THE EXAMPLE OF ASSASSIN’S CREED ORIGINS

511-527

Doğa KURÇER, Makbule CİVELEK

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PERSPECTIVES OF FEMALE ENTREPRENEURS TOWARDS TECHNOLOGY IN THE GASTRONOMY INDUSTRY: AN EXPLORATORY RESEARCH

528-538

Hasan Önal ŞEYHANLIOĞLU

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TERMAL OTEL İŞLETMELERİNDE HİZMET NİTELİKLERİ İLE MÜŞTERİ MEMNUNİYETİ ARASINDAKİ İLİŞKİNİN KANO MODELİ KULLANILARAK ANALİZİ (ANALYSIS OF THE RELATIONSHIP BETWEEN SERVICE ATTRIBUTES AND CUSTOMER SATISFACTION İN THERMAL HOTEL BUSINESS USING THE KANO MODEL)

539-561

Ömer Zafer GÜVEN

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TANITIM FİLMLERİNİN TURİZM AÇISINDAN GÖSTERGEBİLİMSEL ÇÖZÜMLEMESİ: BALIKESİR ÖRNEĞİ (SEMIOTICAL ANALYSIS OF PROMOTIONAL FILMS IN TERMS OF TOURISM: THE CASE OF BALIKESİR)

562-574

Damla KÜTÜKLÜ, Yusuf AYMANKUY

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TURİST REHBERLERİNİN SOHBET ROBOTU (CHATBOT) KULLANIMININ SWARA ANALİZİ İLE DEĞERLENDİRİLMESİ (EVALUATION OF TOURIST GUIDES' USE OF CHATBOTS THROUGH SWARA ANALYSIS)

575-592

Abdullah ÜLKÜ

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TÜRKİYE’DE YAT TURİZMİ: MEVCUT DURUM, SORUNLAR VE POTANSİYEL GELİŞİMİNİN DEĞERLENDİRİLMESİ (YACHT TOURISM IN TURKIYE: CURRENT SITUATION, PROBLEMS AND EVALUATION OF POTENTIAL DEVELOPMENT)

593-606

Atıl ALPARSLAN, Ece DOĞANTAN

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TURİZMDE YAPAY ZEKA KULLANIMI: BİBLİYOMETRİK BİR İNCELEME (USE OF ARTIFICIAL INTELLIGENCE IN TOURISM: A BIBLIOMETRIC REVIEW)

607-618

Suzan EROL

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TURİZM ALGISININ İŞE ADANMIŞLIK ÜZERİNE ETKİSİ: ÇİNİ ÇALIŞANLARI ÖRNEĞİ (THE EFFECT OF TOURISM PERCEPTION ON WORK ENGAGEMENT: THE CASE OF TILE EMPLOYEES)

619-632

Osman PELİT, Hasan Hüseyin SOYBALI

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FORMASYON EĞİTİMİ ALAN TURİZM FAKÜLTESİ ÖĞRENCİLERİNİN SANAL MÜZE KULLANIMLARINA YÖNELİK TUTUMLARININ ÇEŞİTLİ DEĞİŞKENLER AÇISINDAN İNCELENMESİ (INVESTIGATION OF THE ATTITUDES OF TOURISM FACULTY STUDENTS RECEIVING FORMATION EDUCATION TOWARDS THE USE OF VIRTUAL MUSEUMS IN TERMS OF VARIOUS VARIABLES)

633-644

İbrahim Hakkı KAYNAK, Filiz ARSLAN

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AN EXAMINATION OF AIRBNB TOURIST CONSUMER EXPERIENCES IN TERMS OF HOFSTEDE'S CULTURAL DIMENSIONS: DO EXPERIENCES DIFFER ACROSS CULTURES?

645-668

Faruk YÜKSEL, Burhan KILIÇ

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TRADITION OR TECHNOLOGY? HERITAGE MASTERS AND CHATGPT IN THE TRANSFER OF INTANGIBLE CULTURAL HERITAGE KNOWLEDGE

669-683

Emre YAŞAR, Duran CANKÜL

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KAPADOKYA MAĞARA OTELLERİNDE ESTETİK VE ATMOSFERİN TURİST ALGISINA ETKİSİ: TEMATİK BİR ANALİZ (THE EFFECT OF AESTHETICS AND ATMOSPHERE IN CAPPADOCIA CAVE HOTELS ON TOURIST PERCEPTIONS: A THEMATIC ANALYSIS)

684-694

Koray ÇAMLICA

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ÜÇ SEMAVİ DİNDE HELAL GIDALAR: HALİL (HZ.) İBRAHİM SOFRASI VE KARDEŞLİK MENÜ ÖNERİSİ (HELAL FOODS IN THREE HEAVENLY RELIGIONS HALIL (HZ) IBRAHIM TABLE AND BROTHERHOOD MENU SUGGESTION)

695-710

Turgay BUCAK

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RESTORAN TERCİHİ VE GIDA NEOFOBİSİ İLİŞKİSİ (RELATIONSHIP BETWEEN RESTAURANT PREFERENCE AND FOOD NEOPHOBIA)

711-717

Dilek ÇOŞAN, Murat DOĞDUBAY

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TURİST REHBERLİĞİNDE UZMANLAŞMA EĞİTİMİ: KARADENİZ BÖLGESİ’NDE MESLEKİ GELİŞİM ve BÖLGESEL UZMANLIK ÜZERİNE ANALİTİK BİR ÇALIŞMA (SPECIALIZATION TRAINING IN TOURIST GUIDING: AN ANALYTICAL STUDY ON PROFESSIONAL DEVELOPMENT AND REGIONAL EXPERTISE IN THE BLACK SEA REGION)

718-742

Uğur AKDU

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BIBLIOMETRIC ANALYSIS OF STUDIES ON TOURIST GUIDANCE WITH VOSVIEWER

743-752

Suat ARPACI

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KÜRESEL ESTETİK CERRAHİ TURİZMİ ARAŞTIRMALARI: BİBLİYOMETRİK BİR PERSPEKTİF (GLOBAL PLASTIC SURGERY TOURISM RESEARCH: A BIOMETRIC PERSPECTIVE)

753-763

Erhan DAĞ

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COĞRAFİ İŞARETLİ GASTRONOMİK ÜRÜNLERİN GLÜTENSİZ BESLENME TARZINA UYGUN GELİŞTİRİLMESİ (BATI KARADENİZ ÖRNEĞİ) THE ADAPTATION OF GEOGRAPHICALLY INDICATED GASTRONOMIC PRODUCTS TO A GLUTEN-FREE DIET (THE CASE OF THE WESTERN BLACK SEA REGION)

764-790

Demet GÜNER, Hakkı ÇILGINOĞLU

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EXAMINATION OF THE RELATIONSHIP BETWEEN EMPLOYEES’ INTERNAL MARKETING LEVELS AND THE WINTER TOURISM SERVICE QUALITY PERCEIVED BY TOURISTS

791-805

Nazan KORUCUK

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MEMORY ILLUSIONS IN CHICKEN CONSUMPTION: THINKING STYLE RELATIONSHIP ANALYSIS

806-822

Elçin Duygu TUĞCU, Ecem İNCE KARAÇEPER

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TURİZM LİSANS ÖĞRENCİLERİNİN UZAKTAN EĞİTİM TUTUMLARININ TEKNOLOJİ KABUL MODELİ İLE İNCELENMESİ (EXAMINATION OF TOURISM UNDERGRADUATE STUDENTS’ ATTITUDES TOWARD DISTANCE EDUCATION WITH TECHNOLOGY ACCEPTANCE MODEL)

823-845

Onur AKGÜL, Aysun KORKUTAN

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A GOLDEN TOUCH TO ESKİŞEHİR GASTRONOMY: MIDAS

846-857

Saadet Pınar TEMİZKAN, Rahman TEMİZKAN, Duran CANKÜL, Azer Dilara ABİŞ

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2025 VOL 8, ISSUE 2