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

Research Articles

• The Effects of Turkish Tourism on Macroeconomic Indicators(Türk Turizminin Makroekonomik Göstergeler Üzerindeki Etkileri)

  Adnan AKIN

  3-23

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Who is Vegetarian Tourist and Vegan Tourist?

  Ahmet VATAN, Safa TÜRKBAŞ

  24-39

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Study on Problems of Tour Guides: The Case of Cappadocia

  Sıla KARACAOĞLU, Ayşe Nevin SERT

  81-99

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• An Investigation of Modernist Utopias on Tourism and Postmodern Critique of Modernist Tourism Practices

  Ruhet GENÇ

  396-403

  • Full Text
  • Abstract

• Consumer Preferences Related to Street Tastes: Case of Gaziantep

  Ali SOLUNOĞLU, M.Hamil NAZİK

  40-59

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Research on Agro-Tourism Facilities in Terms of Gastronomy Activities: Çanakkale Sample

  Sezer DENİZ, Onur ÖZDEN, Oğuzer AKGÜN, Hacı Mehmet YILDIRIM

  364-378

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Investigation of Tourism General Environment of Disneyland Paris Theme Park: A Qualitative Research

  İlke BAŞARANGİL

  316-333

  • Abstract
  • Full Text

• Chefs’ Opinions on The Qualifications of Chef Candidates

  Gökhan YILMAZ, Özkan ERDEM, Adem ARMAN

  273-294

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Assessing the Role of Social Media in Tourism Marketing

  Ercan AKTAN

  228-248

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Effect of Crises on Career Planning Process of Tour Guiding Students

  Duygu YETGİN, Aysel YILMAZ, Gülsel ÇİFTCİ

  195-214

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on Feedback of Visitors in Travel Expo Tourism Fair

  Ahmet TAYFUN, Esin AYSEN, Ayşe Selin DÜLGER, Başak ÖZYURT, İsmail BOZKURT, Yasin BULUT

  472-485

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Innovation Radar as a Strategic Approach to Business Model Innovation in Hotel Businesses: The Case of Swissotel Büyük Efes İzmir

  Demet BAĞIRAN ÖZŞEKER, Hülya KURGUN, O.Avşar KURGUN

  133-170

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Local Resources Usage in Rural Tourism Destinations: Bursa Case

  Cüneyt TOKMAK, Yılmaz SEVER

  436-454

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Effect of Having Registered Product with Geographical Indication to Destination Marketing

  Belma SUNA, Ceyhun UÇUK

  100-118

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Accessibility of Restaurants in Ankara for Disabled People

  Semra AKAR ŞAHİNGÖZ, Tuğba KESKİN

  404-422

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Ottoman Cuisine in Terms of Food, Price, Space and Economy: Istanbul Example

  Ayşenur AKKAYA, Selman BAYRAKCI, Ceyhun Can ÖZCAN

  60-80

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Traditional Bread Type: Yufka

  Ömür ALYAKUT, Saime KÜÇÜKKÖMÜRLER

  379-395

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Cash Conversion Cycles Analysis of Food and Beverage Companies: Comparison of Turkey-United Kingdom-United States of America

  Mehmet BEYAZGÜL, Fatih GÜNAY, Selda DALAK, Erdinç KARADENİZ

  334-351

  • Full Text (Türkçe)
  • Abstract (Türkçe)

• Modeling of the Numbers of Tourists Staying at Hotels in Antalya with the Robust Ridge Regression

  Hatice ŞAMKAR

  295-315

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• A Research on Gastronomy Tourism in Destination İzmir

  Senem ERDOĞAN, Gökçe ÖZDEMİR

  249-272

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Opinions of Hotel Cooks on Molecular Gastronomy: The Case of Nevşehir

  Emrah ÖRGÜN, Emrah KESKİN, Günay EROL

  215-227

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Chechen Culinary Culture and Eating Habits

  Melike ÖZKAN, Melike ÖZKAN, Hasan YETİM

  352-363

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Relationships between Destinationscapes, Emotional Response and Behavioral Intentions

  Deniz KARAGÖZ

  171-194

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• The Impact of the UNESCO World Heritage Lists on Tourism Supply: Diyarbakır Case

  Zehra ÇAĞLAR, Mustafa DOĞAN

  455-471

  • Abstract (Türkçe)
  • Full Text (Türkçe)

• Evaluation of Women Chefs in Professional Kitchens

  Alper KURNAZ, Sıla SELÇUK KURTULUŞ, Burhan KILIÇ

  119-132

  • Full Text
  • Abstract

• Potential Dilemmas to be Experienced in Emerging Destinations

  Yakın EKİN

  423-435

  • Abstract (Türkçe)
  • Full Text (Türkçe)