Vol. 4 No. Special Issue 1 (2016): Journal of Tourism and Gastronomy Studies

Research Articles

• An Assetments of Turkish Cusine by the View of Foreign Cuisine Chefs

  A. Celil ÇAKICI, Seçkin ESER

  215-227

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• A Different Taste in Hatay: Pumpkin Pie

  Duygu BABAT, Fikret GÖKÇE, Kazım KOCABOZDOĞAN

  77-85

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• Hatay’s Traditional Foods as a Cultural Value that Sinking into Oblivion and Suggestions about Protecting This Cultural Value

  Fatih ÖZDEMİR, Büşra GÜNGÖR

  190-199

  • Pdf (Türkçe)
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• A Case of Successful Entrepreneurship : “Ciğerci Apo”

  Kamil UNUR, Gökhan ÇOLAK

  43-51

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• The Study of Adapting Employee Advocacy Scale to Turkish to Tourism Businesses Samples

  Yılmaz AKGÜNDÜZ, Ceylin ŞANLI

  282-292

  • Pdf (Türkçe)
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• Analysing Restaurant Complaints Available at Tripadvisor.com: A Study on Local Food Restaurants Located in Mersin and Hatay

  Ali DALGIÇ, Ozan GÜLER, Kemal BİRDİR

  153-173

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• Alcoholic Beverages Pricing in À La Carte Restaurants: A Study on Restaurants Operating in Mersin City Center

  A. Celil ÇAKICI, Aysen ERCAN, Meral ÜZÜLMEZ, Sercan BENLİ

  18-31

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• Web-Based Analysis and Evaluation of Gastronomy Routes Applied in Turkey

  İsmail KIZILIRMAK, Merve OFLUOĞLU, Leyla ŞİŞİK

  258-269

  • Pdf (Türkçe)
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• Exploration of Macro Environmental Bodies’ Perspective Towards Gastronomic Tourism Through Written Planning and Policy Statements

  Göknil Nur SEVER, Mehtap ÖZKAN BUZLU, Gamze YILDIZ

  116-138

  • Pdf (Türkçe)
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• Olive and Olive Oil in the Ancient Age: Cilicia Region Example

  Diğdem ESKİYÖRÜK

  228-243

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• The Evaluation of Mediterranean Cuisine as a Gastronomic Tourism Product

  Serkan ŞENGÜL, Oğuz TÜRKAY

  86-99

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• Evaluation of Egirdir Destination Brand Identity Elements: A Study on the Gastronomic Identity

  Ömer Kürşad TÜFEKÇİ, Gürkan KALKAN, Nezihe TÜFEKCİ

  200-214

  • Pdf (Türkçe)
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• Cookery Culture and Gastronomy Tourism in the Process of Creating a City Brand for Bolu

  Nail HOŞCAN, Koray GENÇ, Serkan ŞENGÜL

  52-76

  • Pdf (Türkçe)
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• The Role of Local Cuisine in Tourists’ Travel Motivation

  Derya TOKSÖZ, Sercan ARAS

  174-189

  • Pdf (Türkçe)
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• Frequently Faced Business Problems of A-la-carte Restaurants Operating in Antakya

  A. Celil ÇAKICI, Buket Dilan UZPAK, Melda KAYNAK

  18-31

  • Pdf (Türkçe)
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• A New Alternative for Sustainable Gastronomy Tourism: Surf&Turf

  Gürkan AKDAĞ, Esat ÖZATA, Ümit SORMAZ, Burçin Cevdet ÇETİNSÖZ

  270-281

  • Pdf (Türkçe)
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• A Study on Organizational Structures of Deparment of Food & Beverage in 3, 4, 5 Star Hotels in Hatay

  Halil DEMİRER, Fatih ÖZDEMİR

  139-152

  • Pdf (Türkçe)
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• Adana Street Flavors in Terms of Gastronomy Tourism

  Erdinç BALLI

  3-17

  • Pdf (Türkçe)
  • Pdf (Türkçe)

• According to the Level of Perceived Service Quality, Reasons to Visit Fast Food Restaurants: A Case of Consumers Get Service From Fast Food Restaurants in Forum Mersin Mall

  Ferhat ŞEKER, Gülser YAVUZ, Kamil UNUR

  244-257

  • Pdf (Türkçe)
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• Use of Local Food as a Source of Intangiable Cultural Heritage in Tourism Industry

  Gizem ÇAPAR, Uysal YENİPINAR

  100-115

  • Pdf (Türkçe)
  • Pdf (Türkçe)