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

Research Articles

• The Concept of Molecular Gastronomy

  Menekşe CÖMERT, Osman ÇAVUŞ

  118-131

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• Knowledge and Consumption Preferences of University Students Regarding Spices: A Case Study at Aksaray University

  Burak Murat DEMİRÇİVİ, Aysu ALTAŞ

  88-112

  • Pdf (Türkçe)
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• Evaluation of the Firms Providing Thermal Service in Bingöl in Terms of Tourism and Recreativeness

  Üzeyir KEMENT, Burcu BATGA

  57-74

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• Restaurant Revenue Management Applications in 1st Class Resturants in Istanbul

  Tevfik DEMİRÇİFTÇİ, Orhan AKOVA, Ziya MAMADİ

  20-38

  • Pdf (Türkçe)
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• The Quality of International Olive Festival and Its’ Contributions to Local Tourism: What Do Didim’s Local Tradesmen Say?

  Osman ÇULHA, Aytekin KALKAN

  132-164

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• The Usage of Anchovy in Sinop Kitchen

  Demet KOCATEPE, Hülya TURAN

  113-117

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• A Touristic Product Peculiar to Samsun Cuisine in the Context of Gastronomy Tourism: Bafra Pita

  Eren CANBOLAT, Yasin KELEŞ, Yusuf Ziya AKBAŞ

  75-87

  • Pdf (Türkçe)
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• A Research in Point of Demographic Variables in Terms of Recreational Activity Preferences in Destination Orientations of Trakya Region Residents

  İlker BAŞARANGİL, Mustafa Cevdet ALTUNEL, Cemre TOKATLI

  39-56

  • Pdf (Türkçe)
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• Using the Local Food in Tourism Companies, Sample of Konya

  Ahmet BÜYÜKŞALVARCI, Mustafa Cüneyt ŞAPCILAR, Gül YILMAZ

  165-181

  • Pdf (Türkçe)
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• The Effect of Level of Institutionalization on the Usage of Strategic Management Tools at Tourism Management: Case of Ankara

  Seval KURT, Mehmet YEŞİLTAŞ

  3-19

  • Pdf (Türkçe)
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