Volume: 3 Issue: 1 , 6/30/20

Year: 2020

Research Article

Research Article

1. FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK

Research Article

2. FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Research Article

5. CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE

Research Article

6. TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS

Research Article

8. SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR

Research Article

9. PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE

Research Article

11. MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ

Research Article

12. EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE

Research Article

13. GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN