Vol. 6 No. Special Issue 3 (2018): Journal of Tourism and Gastronomy Studies

Research Articles

• The Impact of Tablet Menu Usage in Restaurants on Revisit Intention

  Çağrı SÜRÜCÜ, Mustafa ÜLKER, Azize HASAN

  178-196

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Conversion Level of Local Gastronomic Values to Product: A Review on Restaurant Menus in Antalya City Center

  Olcay KILINÇ, Uğur KILINÇ

  394-410

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Encapsulation from Molecular Kitchen Techniques: Standard Recipes Examples

  Fügen DURLU ÖZKAYA, Kübra ÖZEL

  53-72

  • Full Text (Türkçe)
  • Abstract (Türkçe)

• The Nutrition and Culinary Culture in the Mysterious Empire of Anatolian Hittites

  Galip AKIN, Esra BALIKÇI

  275-284

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Molecular Probiotic Ice Cream

  Berrin ONURLAR, Fügen DURLU ÖZKAYA

  154-168

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Sex Discrimination in Professional Life: Example of Female Cooks

  Muhabbet ÇELİK, Semra AKAR ŞAHİNGÖZ

  370-383

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Theoretical Evaluation on the Process of Nutrition and Development in Space

  Bilal DEVECİ, Bahar DEVECİ

  26-38

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Gastronomy Tourism Perspectives of Hotel Managers

  Elif DEMİRBİLEK, Serkan ŞENGÜL, Aylin AKOĞLU

  250-262

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• 5s Tekniği: Restoran İşletmeleri İçin Bir Model Önerisi

  Kenan SAKALLI, Ozan ÇATIR

  473-484

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Isparta Culinary Culture from the Past to the Present: A Qualitative Research

  Murat ÇUHADAR, M. Anıl KÜÇÜKYAMAN, M.Ayberk ŞAŞMAZ

  125-142

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Problems of Coordinator Teacher During Food and Beverage Skill Training in the Context of Secondary Tourism Education

  Füsun İSTANBULLU DİNÇER, Merve AYDOĞAN ÇİFÇİ, Osman ÇİFTÇİ

  342-358

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Use of Culinary Culture in Festival Tourism: Mengen International Culinary and Tourism Festival

  Alper KURNAZ, Erhan İŞLEK

  3-13

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• An Exploratory Research on the Local Mushrooms Recognition and Use Status of the Chefs

  Özkan ERDEM, Fuat BAYRAM, Berker ÇİFTÇİ, Ali Kemal KEMER

  225-239

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on the Place of Kütahya's Local Foods in the Menu Planning of Food and Beverage Businesses

  Uğur CEYLAN, Ömer Zafer GÜVEN

  451-459

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of the Restoran Chef's Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List

  Osman ÇAVUŞ, Serkan ŞENGÜL, Fügen DURLU ÖZKAYA, Fügen DURLU ÖZKAYA

  95-100

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Nutritional Status of International Students and Their Orientation to Nutrition Culture of Kayseri

  Meltem SOYLU

  312-322

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Effects of Some Plant and Spice Extracts on the Quality of Fish Balls in Gastronomy

  Esra BALIKÇI, Galip AKIN, Emre YAVUZER

  197-210

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Examining the Content Analysis of Gourmets’ Instagram Accounts in Turkey

  Onur ÇELEN, Muharrem TUNA

  411-436

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Gastronomy Tourism in Ankara: A Qualitative Research

  Muharrem TUNA, Başak ÖZYURT

  73-87

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Cuisine Cultures Sunk into Oblivion: Example of Çakırözü Village

  Hasan Hüseyin ÇAKICI, Ebru ZENCİR

  285-297

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Determination of the Knowledge Level of Vanilla and Vanillin: An Investigation on Gastronomy and Culinary Arts Pupils

  Bilal DEVECİ, Bahar DEVECİ

  169-177

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Assessing the Awareness of Local Businesses about Hatay's UNESCO Gastronomy City Title

  Hülya TAŞTAN, Nurhayat İFLAZOĞLU

  384-393

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Meat Consumption Away From Home

  Tufan SÜREN, Saime KÜÇÜKKÖMÜRLER

  39-52

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Olive and Olive Oil Food Routes in Anatolia

  Fügen DURLU ÖZKAYA, Mücahit Taha ÖZKAYA, Renan TUNALIOĞLU, Rüya BAYAR, Esra TUNALIOĞLU

  263-274

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on the Usage of Gastronomy by Tourist Guides in Tours

  Bayram AKAY, Berkant ÖZÖĞÜTCÜ

  143-153

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of Fear Appeals on the Fear of Food

  Elif Zeynep ÖZER, Mustafa AKSOY

  359-369

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Attitudes and Practices Towards Vegetarian Foods in Hotels

  Aylin NALÇACI İKİZ, Ali SOLUNOĞLU

  14-25

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• An Overwiev to the Gastronomy Identity of Destinations; Manisa Sample

  Ceyhun AKYOL

  240-249

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of Social Media on the Preference of Food and Beverage Business for University Students in Tourism Education Field: The Case of Süleyman Demirel University

  Murat ÇUHADAR, Ayberk ŞAŞMAZ, M. Anıl KÜÇÜKYAMAN

  460-472

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Caffeine Consumption in Adolescents

  Saime KÜÇÜKKÖMÜRLER, Nurcan KURT

  111-124

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Menu Management in the Framework of Management Functions

  Menekşe CÖMERT, Gizem KELEŞ

  323-341

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Ulubey (Uşak) Regional Meals Assessed to Gastronomy Tourism

  Ozan ÇATIR, Eşref AY

  211-224

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Analysis of Customer Complaint Behaviors in Restaurant Establishments: A Research in Ankara Province

  Cenk Murat KOÇOĞLU, Şule KIYCI

  437-450

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Development of Standard Prescriptions in Molecular Kitchen

  Mustafa AKSOY, Gülistan SEZGİ

  88-94

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of Mobbing Applications on Organizational Commitment in the Food and Beverage Operations: The Case of Ankara

  Kardelen ALPASLAN, Aydoğan AYDOĞDU

  298-311

  • Abstract (Türkçe)
  • Full Text (Türkçe)