Vol. 6 No. 1 (2018): Journal of Tourism and Gastronomy Studies

Research Articles

• The 21st Century Cuisine Cultural Reflections on Çatalhöyük Cuisine Construction and Equipment

  Mustafa AKSOY, Kadir ÇETİN

  125-141

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Train Travels in Social Media Interaction: Analysis of Youtube Videos Related to THE EASTERN EXPRESS

  Veysel ÇAKMAK, Aysu ALTAŞ

  390-408

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Street Food: A Multidisciplinary Approach and Discussion of Street Foods as Gastronomic Products

  Zeynep KARSAVURAN

  246-265

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of the Mobile Augmented Reality Applications Used in Historical Tourist Attractions

  Gülizar AKKUŞ, Çetin AKKUŞ

  83-104

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Buldan Günbalı as a Gastronomic Cultural Heritage

  Ümmühan BAYRAM

  361-371

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Conceptual Study on Local Food Consumption and Purchasing Behaviors of Tourists

  Özge KOCABULUT, Doğuş KILIÇARSLAN

  213-227

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Halal Tourism Experience with a Netnografy View

  Bekir EŞİTTİ

  54-67

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Sustainable Destinations Through Local Food: The Example of Ayvacık

  Çiğdem ÖZKAN, Şule AYDIN

  347-359

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research for the Development of Tourism Cooperation in the Turkish World

  Kürşad ZORLU

  182-199

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Theoretical Research on Sustainable Tourism in Aksaray

  Mehmet TUNCER

  444-450

  • Abstract
  • Full Text

• The Impact of Tourism Students' Green Product Preferences on Purchase Intention

  Şafak ÜNÜVAR, Ceyhun KILINÇ, Hatice SARI GÖK, Simge ŞALVARCI

  20-40

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• From Past Cuisines to Future Tables: The Gastronomic Heritage of Bandırma-Erdek Region

  Melahat YILDIRIM SAÇILIK, Samet ÇEVİK, Aytaç TOPTAŞ

  300-319

  • Abstract
  • Full Text (Türkçe)

• Customer’s Health Risk Perception for Reused Cloth Products in the Hotels: Benchmarking for Two Destinations

  Melike GÜL, Kudret GÜL

  142-163

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Gastronomy Tourism Development Indicator Measures: Development, Validity and Reliability

  Sibel OĞUZ, Kamil UNUR

  409-429

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Cultural Values of Employees of Food and Beverage Businesses: A Research in Şırnak

  Çağdaş ERTAŞ

  266-279

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Examining the Sector Representatives’ Opinions Regarding on the Place of Turkish Traditional Turkish Cheese as an Alternate International Cheese in Tourism Sector

  Vedat KAYIŞ, Hülya YAMAN

  105-124

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of Levels of Organizational Trust Perceived by Restaurant’s Employees on Organizational Citizenship and Business Performance: The Case of Eskişehir

  Duran CANKÜL, İlker KILIÇ, Ali DOĞANTEKİN

  372-389

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Contribution of the Festivals on the Region's Tourism and Sustainability: An Example of International Mengen Cookery and Tourism Festival

  Özkan ERDEM, Metin MIZRAK, Celal ARATOĞLU

  228-245

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on E-Complaint Behaviour of Gastronomy Tourists: Alaçatı Sample

  Seda ŞAHİN, Göksel Kemal GİRGİN, İbrahim Halil KAZOĞLU, Gözde Nur ÇOŞKUN

  68-72

  • Full Text (Türkçe)
  • Abstract (Türkçe)

• Cultural Gastronomic Traditions from the city of Rio de Janeiro - Brazil

  Mariana de Oliveira Aleixo Aleixo, Edmilson Rodrigues, Roberto Bartholo

  350-360

  • Abstract
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• The Effects of Perceived Organizational Support on Organizational Outcomes: A Research in Hotel Establishments

  Mustafa AKSOY, Alev SÖKMEN

  200-212

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Hotel Services In Hospitals

  H. Dilek SEVİN

  451-459

  • Abstract
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• The Use of Hydrocolloids in BreadMaking

  Başak SUNGUR

  41-53

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Analysis of E-Complaints for Restaurant Enterprises in the World's 50 Best Restaurant List

  Serkan ŞENGÜL, Osman ÇAVUŞ, Erol TAŞKIN

  320-334

  • Abstract
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• A Quantitative Research on the Expectations and Responses of Restaurant Customers Regarding Food Safety

  Nurettin AYAZ, Kübra SÜNBÜL

  164-181

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Overview of Fine Dining Restaurants in Turkey: A research on Chief

  Aylin AKOĞLU, Emre ÖZTÜRK

  430-443

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Slow Food: A Research on The Evaluation of Satisfaction Levels of Şile Earth Market’s Visitors

  İlker BAŞARANGİL, Cemre TOKATLI

  3-19

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Food Waste Management within Sustainability Perspective: A Study on Five Star Chain Hotels

  Gözde ÖZDEMİR, Evren GÜÇER

  280-299

  • Abstract
  • Full Text