Vol. 3 No. 2 (2015): Journal of Tourism and Gastronomy Studies

Research Articles

• Food Safety and HACCP Applications for Mass Consumption Places

  Aybuke CEYHUN SEZGİN, Nevzat ARTIK

  50-62

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• Spices the Magic of Cuisines: Determination of Spice Consumption Habits in Kayseri Province

  Reha KILIÇHAN, Harun ÇALHAN

  40-47

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• A Field Study on Impact of Sport Tourism

  Adnan AKIN

  20-30

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• A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives

  Hulusi DOĞAN, Oğuz NEBİOĞLU, Mehmet DEMİRAĞ

  3-11

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• Gastronomy Tourism as a Commodity of Destination Marketing: A research on İstanbul’s Gastronomy Tourism Potential

  Gonca GÜZEL ŞAHİN, Gülçin ÜNVER

  63-73

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• Identifying Kitchen Planning Knowledge Levels of Kitchen Staff in Hotel Establishments

  Kübra ÖZEL, Menekşe CÖMERT

  48-55

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• Critical Success Factors for Food-Drink Enterprises in Fethiye which are Registered to TripAdvisor & Social Network Analysis and Performance Evaluation

  Pelin ARSEZEN OTAMIŞ

  31-39

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• Regional Cuisine of Cappadocia and Example of Mustafapaşa (Sinasos)

  Şule ARDIÇ YETİŞ

  12-19

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