Vol. 2 No. 2 (2014): Journal of Tourism and Gastronomy Studies

Research Articles

• The Importance of Turkish Cuisine in Gastronomy Tourism

  Menekşe CÖMERT, Fügen Durlu ÖZKAYA

  62-66

  • pdf (Türkçe)
  • Pdf (Türkçe)

• Fruit, Vegetable and our Health

  Aybuke CEYHUN SEZGİN

  46-51

  • pdf (Türkçe)
  • pdf (Türkçe)

• Contribution to Sustainability of the Standard Recipes in Tourism Sector: Examples of Mersin Region Breakfast

  Şükran ÖKTEM

  24-33

  • pdf (Türkçe)
  • pdf (Türkçe)

• Perceptions of Four and Five Stars Hotels’ Chefs toward the Effects of Kitchen Technologies on Productivity, Quality and Customer Satisfaction

  Kemal BİRDİR, Tuncay ÇANAKÇI

  3-12

  • pdf (Türkçe)
  • pdf (Türkçe)

• The Perception of Domestic Tourists Regarding Eskisehir’s Cultural Tourism

  Şerife ÜSKÜDAR, Mustafa ÇAKIR, Saadet Pınar TEMİZKAN

  67-76

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• Awareness of the Locals Living in Regions Where Olive is not Produced in Turkey: The Case Study of Malatya

  Mustafa AKSOY, Ünsal KÜTÜK

  52-61

  • pdf (Türkçe)
  • pdf (Türkçe)

• The Effects of Consumer Ethnocentrism nn Purchase Intention of Domestic Tourism Product

  Ahmet TAYFUN, Mert GÜRLEK

  34-45

  • pdf (Türkçe)
  • pdf (Türkçe)

• The Importance of Local Foods in Tourism and Geographical Indication: Van Herbal Cheese

  Uysal YENİPINAR, Hasan KÖŞKER, Sıla KARACAOĞLU

  13-23

  • pdf (Türkçe)
  • pdf (Türkçe)