Vol. 5 No. 3 (2017): Journal of Tourism and Gastronomy Studies

Research Articles

• Assessment of Sütçüler District of Isparta Province in Terms of Rural Tourism

  İpek ÜNAL, Gül ERKOL BAYRAM

  190-206

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• The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes

  Ömer Akgün TEKİN, Aynur İLYASOV

  13-31

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• The Relationship between Creativity Processes and Organizational Culture in FiveStar Hotel Cuisines

  Ömer Akgün TEKİN, Gamze ÇİDEM

  324-342

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• The Relationship Between Organizational Learning Capability and Creativity Process: A Study on Kitchen employees in Eskisehir

  Cihan SEÇİLMİŞ, Betül KODAŞ, Davut KODAŞ

  150-167

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• The Effect of Sociotropic and Autonomic Personality Characteristics of the Hotel Employees on the Organizational Identification Levels

  Nuran AKŞİT AŞIK

  288-302

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• Eating Behavior: An Investıgatıon on Gastronomy and Culınary Arts Pupils

  Bilal DEVECİ, Bahar DEVECİ, Cevdet AVCIKURT

  118-134

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• The Standpoints of Tourist Visiting Urla Artichoke Festival Within The Scope of Gastronomy Tourism

  Şaban KARGİGLİOĞLU, Mehmet KABACIK

  409-421

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• Analysis of Gastronomy Concept Throught the Word Association Test

  Emrah KESKİN, Emrah ÖRGÜN, Burcu Ayşenur AKBULUT

  255-267

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• A Case Study towards Effects of Socio-Demographic Characteristics on Determination of Destination Competitiveness from Tourist Perspective

  Ayşe Nevin SERT, R. Pars ŞAHBAZ

  74-92

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• Research on the Artistic Identity of Gastronomy Through Aesthetic

  Setenay SİPAHİ, Sema EKİNCEK, Hakan YILMAZ

  381-396

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• The Effect of Role Overload on Marital Quality of Hotel Employees

  Günay EROL, Yasin BOYLU

  207-225

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• The Mediating Role of Work Environment Quality in the Effect of Organizational Support on Job Performance

  Arif YILMAZ, Haluk TANRIVERDİ

  32-52

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• A Field Research on Eating and Drinking Culture of Bursa and its Change

  Hüsne DEMİREL, Seren BAYDAN

  343-358

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• Loclobalization Concept in Strategic Marketing: The Example of Torku Company

  Erkan SEZGİN, Pınar ŞENEL

  168-189

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• In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions)

  Murat DOĞDUBAY, Nur Neşe ŞAHİN, Serkan YİĞİT

  3-12

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• Knowledge about the Food and Beverage Hygiene of Döner and Kebab Handlers’: A Research in Ankara Province

  Onur ÇELEN, Cevdet AVCIKURT

  303-323

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• An Evaluation of Local Tastes of Rize within the Scope of Gastronomic Tourism

  Burhan BAŞARAN

  135-149

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• Attitudes Of Domestic Tourists Towards Gastronomy Tourism: Case of Şanlıurfa

  Muhabbet ÇELİK, Mustafa AKSOY

  422-434

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• The Relationship Between Positive Psychological Capital and Job Performance Perception on Hotel Employees

  Murat KIZANLIKLI, Serdar ÇÖP

  268-287

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• Effect of Personality Traits on Taste Preferences

  Arzu KILIÇLAR, Ayşe ŞAHİN, Sultan SARIKAYA, İsmail BOZKURT

  93-117

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• Fifth Taste: Umami

  Menekşe CÖMERT, Merve GÜDEK

  397-408

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• Determination of the Giresun City’s Tourism Potential, a Study on the Perceptions of Local People and Sector Representatives

  Alper AKGÜN, Zeynep ASLAN

  226-254

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• Innovation Practices Stuation in Restaurant Enterprises: A Study on First Class Restaurants in İstanbul

  Aslı ALBAYRAK

  53-73

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• The Use of Time-Driven Activity Based Costing in Menu Engineering: Application in a Fine-Dining Restaurant

  Vedat İYİTOĞLU, G. Nilüfer TETİK

  359-380

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