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

Sandeep Chatterjee Paramita Suklabaıdya

Page : 3-19

Research Article

2. FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Pinaki Dutta Nikola Naumov

Page : 20-29

Research Article

3. AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA

Mayukh Dewan

Page : 30-41

Research Article

4. GENÇLERİN DESTİNASYON SEÇİMLERİNİ ETKİLEYEN FAKTÖRLERİN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA

Aydın Ünal

Page : 42-50

Research Article

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

Vitalis Basera Godfrey Makandwa

Page : 51-63

Research Article

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

Asier Baquero Rafael Rıvelles

Page : 64-70

Research Article

7. TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME

Osman Özer

Page : 71-86

Research Article

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

Aziz Çalışkan Norhidayah Abdullah Noriza Ishak

Page : 87-100

Research Article

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

Precious Mazhande Vitalis Basera Oliver Chıkuta Musawenkosi Tapfuma Felicity Ncube Rudorwashe Baıpaı

Page : 101-111

Research Article

10. TURİZM EĞİTİMİ ALAN ÖĞRENCİLERİN COVID-19 SALGININA YÖNELİK GÖRÜŞLERİ

Ceyhun Akyol

Page : 112-121

Research Article

11. MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ

Pınar Temizkan Yılmaz Sever

Page : 122-133

Research Article

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

Simge Şalvarcı Fatmanur Kübra Aylan

Page : 134-140

Research Article

13. GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN

Ian Patterson Hamid Turaev

Page : 141-149
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