Volume
4
,
Issue
2
2020
11
Articles
Research Article
|
October 30, 2020
|
Page
174-184
YİYECEK İÇECEK İŞLETMELERİNİN ÖRGÜTSEL YAPISI VE HİYERARŞİSİ ÜZERİNE BİR ARAŞTIRMA: KONYA İLİ ÖRNEĞİ
|
October 30, 2020
|
Page
174-184
Research Article
|
October 30, 2020
|
Page
185-196
KAMP DENEYİMİ YAŞAYAN BİREYLERİN GLAMPİNG’E İLİŞKİN ALGILARININ BELİRLENMESİ
, ,
|
October 30, 2020
|
Page
185-196
Research Article
|
October 30, 2020
|
Page
197-217
COĞRAFİ İŞARET TESCİLLİ SOĞUK BİR LEZZET: GÖRELE DONDURMASI
,
|
October 30, 2020
|
Page
197-217
Research Article
|
October 30, 2020
|
Page
218-250
INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS
,
|
October 30, 2020
|
Page
218-250
Research Article
|
October 30, 2020
|
Page
251-269
GASTRONOMİ VE MUTFAK SANATLARI DOKTORA ÖĞRENCİLERİNİN ÇİĞ BESLENME (RAW FOOD) ALGILARININ BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA
,
|
October 30, 2020
|
Page
251-269
Research Article
|
October 30, 2020
|
Page
300-312
POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING
, ,
|
October 30, 2020
|
Page
300-312
Research Article
|
October 30, 2020
|
Page
322-336
YENİ MUTFAK EĞİLİMLERİNDEN MOLEKÜLER GASTRONOMİ KONUSUNDA MUTFAK PERSONELİNİN BİLGİ VE GÖRÜŞLERİNİN BELİRLENMESİ, DALAMAN ÖRNEĞİ
,
|
October 30, 2020
|
Page
322-336
Review
|
October 30, 2020
|
Page
270-286
POSTMODERNİZMİN TÜRK MUTFAK KÜLTÜRÜNE ETKİLERİ ÜZERİNE KAVRAMSAL BİR DEĞERLENDİRME
,
|
October 30, 2020
|
Page
270-286
Conference Paper
|
October 30, 2020
|
Page
287-299
GOOGLE ANALİTİK VE TURİZM ENDÜSTRİSİNDE UYGULAMALARI
|
October 30, 2020
|
Page
287-299
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