Vol. 6 No. 2 (2018): Journal of Tourism and Gastronomy Studies

Research Articles

• Development of The Gastronomy Tourism Literature: A Research on Journal of Tourism and Gastronomy Studies’s Articles

  Cevdet SÖKMEN, Oya ÖZKANLI

  99-127

  • Abstract
  • Full Text (Türkçe)

• Preliminary Standard Recipes of Local Foods for Their Usage in Food and Beverage Operations

  Ebru ZENCİR, Tuğçe ÖZOĞUL, Merve ÖZGÜR GÖDE, Sema EKİNCEK

  387-418

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Validation of Approach to New Foods Scale

  Leyla ÖZGEN, Fatih TÜRKMEN

  229-243

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Bibliometric Analysis of Postgraduate Theses about Food and Beverage in the Field of Tourism

  Ahmet TAYFUN, Mustafa ÜLKER, Yusuf GÖKÇE, Engin TENGİLİMOĞLU, Çağrı SÜRÜCÜ, Mehmet DURMAZ

  523-547

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on the Woman's Role and Innovative Approach in the Kitchen in Muğla Province

  Hulusi DOĞAN, Volkan AKTAN

  60-73

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Sustainable Food and Beverage Management: A Research in Ankara Province

  İrfan YAZICIOĞLU, Esra ÖZATA, Ahmet YARIŞ

  350-368

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Use of Olive Oil in Turkish Cuisine Culture: The Case of Muğla

  Saime KÜÇÜKKÖMÜRLER, Ferah ÖZTEKİN ULUKSAR

  194-212

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on Determining the Readiness Levels of E-Learning Students in Vocational Tourism Education

  Kenan PALA, Ramazan Pars ŞAHBAZ

  493-511

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Influence of Tv Cooking Shows on the Behavioral Intention of Participating in Gastronomic Tourism

  Oğuz TAŞPINAR, Erdem TEMELOĞLU

  24-40

  • Abstract
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• The Preserves of Turkish Cypriot Cuisine

  Müjdat ERTÜRK

  317-333

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Entrepreneurship Trends of Tourism Undergraduate Students – The Case of Sinop University

  Ercan KARAÇAR

  602-621

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Geographical Indication Products in Turkey within the Scope of Destination Branding

  Yusuf ACAR

  163-177

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Importance of Blue Cruise and Traditional Wooden Yachts as a Supply Value of Marine Tourism: A Qualitative Research in Bodrum Destination

  Aziz MUSLU

  456-475

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Qualitative Research on the Self-Efficacy of the Students of the Department of Gastronomy and Culinary Arts of Anadolu University

  Erhan BABAÇ, Sibel ÖNÇEL

  282-298

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Possibilities of Use Transglutaminase Enzyme in Field of Gastronomy

  Aybuke CEYHUN SEZGİN, Firdevs YÖNET EREN

  578-591

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Economic Effects of Tourist Spending on Regional Development: Adana Example

  Özgür KIZILDEMİR, Mehmet SARIIŞIK

  128-142

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on Social Effects of Festivals on Local People: The Case of Ilgaz Mountain Culture and Art Festival

  İrfan MISIRLI, Hüseyin ÖZDEMİR

  419-435

  • Abstract (Türkçe)
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• The Costumer Value for Success of Tango Events

  Rıdvan KOZAK, Can GÜNAY

  244-261

  • Abstract (Türkçe)
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• The Effect of Tourists’ Local Cuisine Consumption Value Dimentions for Destination on Positive Attitude, Recommending and Revisit Intention

  Nuran AKŞİT AŞIK

  548-562

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Satisfaction Perception of Undergraduate Tourism Students Regarding Their International Internship Experiences: Case of Kyrgyz-Turkish Manas University

  Barış ERDEM, Erkan AKGÖZ, İbrahim GÜNDOĞDU

  74-98

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Awareness Level of Kyrgyz Cuısine in the Context of Gastronomy Tourism: University Student Examination

  Cemal İNCE, Gülmira SAMATOVA

  369-386

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of Imported Food Product Usage on the Taste in Local Cuisine

  Onur GÖRKEM, Hande MUTLU ÖZTÜRK

  213-228

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Perceptions of Residents Towards The Impacts of Rural Tourism in Sinop Province

  Ali Turan BAYRAM, Ercan KARAÇAR, Gül ERKOL BAYRAM

  512-522

  • Abstract
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• The Impact of Fatalistic Beliefs of Employees in Accommodation Companies Regarding Occupational Accidents on Burnout

  Engin ÜNGÖREN

  41-59

  • Abstract
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• Interest Levels of Local Food Products by Tourists

  Ömer Ceyhun APAK, Ahmet GÜRBÜZ, Ahmet GÜRBÜZ

  334-349

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Role of Gastronomy Brand Image and Gastronomy Familiarity on the Creation of Gastronomy Dependence: The Case of Kemer

  Mehmet Oğuzhan İLHAN, Muammer BEZİRGAN, Fatih ÇOLAKOĞLU

  622-640

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• An Assessment of the Problems Experıenced in Employee Relations from the Human Resources Managers’ Point of View

  Ülker ERDOĞAN ARACI, Erkan AKGÖZ

  178-193

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Effect of Cameron-Quinn Organizational Culture Types on Innovation in Hotel Enterprises

  Ahmet ÇETİN, Cafer TOPALOĞLU

  476-492

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Dinescape Factors Affecting the Satisfaction and Loyalty of Fish Restaurant Customers

  Ceren İŞÇİ, Ilgaz Feray TÜVER, Berrin GÜZEL

  5-23

  • Abstract
  • Full Text

• The Effect of Demographic Factors on Determination of Gaziantep as a Gastronomy City

  Aliye AKIN

  299-316

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Problems and Solution Proposals in Training Kitchens of Higher Education Institutions

  Ersin ARIKAN, Özlem ALTUNÖZ SÜRÜCÜ, Adem ARMAN

  592-601

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Effect of Local Cuisine Experience on Customer Based Brand Equity of Destination

  Ezgi ERKMEN

  143-162

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of the Tourism Sector Effectiveness of International Tourism Destinations with ESM-VT Method

  Ramazan GÖRAL

  436-455

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Job and Life Satisfaction Relationship Among Employees: Study on Accommodation Establishments in Kuşadası

  Tolga GÜL

  262-281

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Characterization of Alaca Soup, Gaziantep Regional Meal, Using Descriptive Sensory, Principal Component and Cluster Analysis

  Mert YILDIRIM, Ahmet Salih SÖNMEZDAĞ

  563-577

  • Abstract (Türkçe)
  • Full Text (Türkçe)