Studies to be sent to the journal should be written and sent in Microsoft Word format. The font & point sizes to be used in the text should be as follows:

Main Titles: 14 point Times New Roman – All capital letters
Subheadings: 13 point. Times New Roman – Capital letters only.
Text in General: 12 point Times New Roman
Texts in Tables & Figures: 10 point Times New Roman
Line spacing: Single line spacing
Paragraph spacing: First 0 pt, Then 7.5 pt
Headings should be left-justified and without indentation.
Headings should not be numbered.
Page margins should be 2.5 cm from the top, 2.5 cm from the bottom, 2.5 cm from the right, & 2.5 cm from the left.
Tables and figures should have headings at the top and references at the bottom, and article lengths, including references, should be between 6500 and 12000 words.

The work should contain a Turkish title, abstract, keywords, English title, abstract, keywords, introduction, literature review, method, results, conclusion and suggestions, and bibliography. Attachments, if any, should be included.

Article title:
The purpose and boundaries of the article should be clearly defined, and they should not exceed ten words.
Author(s): The full name of the author(s) should be in capital letters, and the surname should be in capital letters, in Times New Roman font size 11, and centered under the title. The institution's address, email address, and ORCID number should be placed with a footnote next to the author's name and surname in Times New Roman font at 9 points.

Summary:
The abstract should be prepared in Turkish and English for each article, and it should be between 150 and 250 words. In this section, the author(s) should explain the purpose of the study, the research methods used, the design implemented, how the data was obtained and analyzed, and briefly mention the results obtained. The abstract should be prepared in both Turkish and English.

Key words:
To be indexed, the article must have 3-5 relevant keywords in Turkish and English right after the abstract.

Entrance
The main purpose of this section is to introduce the reader to the subject in general terms. In this framework, the aim should be to provide the reader with a foundational understanding of the field of study by presenting basic information about the subject in the introduction. The introduction should provide an explanation of the problem the authors are addressing and the rationale behind conducting the research.

Conceptual Framework / Theory
It is the section where information, such as which studies have been carried out before and what results have been obtained in the study area, is found. In this section, readers have the chance to compare studies conducted by different researchers on the same subject in terms of research method, findings & results.

Method
This section introduces the research methods and designs used in the study. This section is vital for assessing the method's appropriateness and comparing it to other studies in this field. This section requires the author(s) to detail the step-by-step methodological processes they employed in their research.

Findings and Interpretation
This section analyzes the data from the main research. This section should regularly present the data gathered from interviews, focus groups, and participatory observation methods within the study's scope. The information can also be presented in tabular form if deemed necessary. The number of tables used in the whole article should not exceed 6. In this context, tables should be presented in as well-constrained & orderly a manner as possible.

Conclusion
In the conclusion section, the article summarizes the results and makes generalizations, so researchers should briefly restate the question and compare the results obtained in different studies. Include the study's limitations, scientific contributions, and recommendations for future researchers in this field.

Thanks
Acknowledgments section: In the completed research, this is the section where the people or institutions that provided financial/monetary support to the study and supported the data collection are thanked. If the study was part of a project, include it here with the project number. Acknowledgments should be placed before the bibliography.

Source
All works cited within the scope of the study must be included in the bibliography. Additionally, the bibliography should only include publications that the study references. The bibliographic sections are critical in terms of scientific ethics, and the authors should choose the bibliography they will use in their studies with extreme precision. This requirement falls under the responsibility of the authors.
References should be prepared in accordance with APA 6 (American Psychological Association-6) standards.
Considerations for in-text citations and bibliography:
In-text citations:
Single author: (Akkuş, 2019: 22)
Two authors: (Cengiz and Akkuş, 2019: 22)
For citations with three or more authors, all author surnames should be written in the first notation (Cengiz, Akkuş, & Bayraktar, 2019: 22); in the second notation, et al. (Cengiz et al., 2019: 22) should be included.
If multiple sources are cited in one parenthesis, separate them with a semicolon and list them by year. (Cengiz and Akkuş, 2012: 12; Akkuş, 2015: 22)
When an author publishes multiple works in the same year, the citations should be separated as a and b. (Akkuş, 2019a: 22; Akkuş, 2019b: 65)
Footnotes should be numbered and explain the text's flow-disrupting issues.
In the bibliography:
Book: Akkus, G. (2021). Experiential Tourism, 1st Edition, Ankara: Nobel Academic Publishing.
Editorial Book: Şimşek, A. (2021). Seafood Route, Editor: Gülizar AKKUŞ, Routes and Festivals in Gastronomy Experience, (pp. 11-22), Ankara: S. A. Publishing.
Article: Ünal, S., Akkuş, G., and Akkuş, Ç. (2014). The Relationship between Atmosphere, Emotion, Satisfaction, and Behavioral Loyalty in Food and Beverage Businesses, Journal of Gazi University Faculty of Tourism, 1(1), 23-49.
Congress Paper: Akkuş, G. and Güner, D. (2019). Determining the Opinions of Restaurant Managers Specializing in Ottoman Cuisine on the International Situation of the Kitchen, International Congress of Gastronomy, Nutrition and Dietetics, 22-24 November 2019, Gaziantep, Turkey.
Thesis: Akkus, G. (2016). Experiential Tourism for Destination Competitiveness: An Evaluation from a Tourist Perspective, Atatürk University Institute of Social Sciences, Erzurum.
Internet Source: T. C. Ministry of Culture and Tourism, General Directorate of Investments and Enterprises (2019). Tourism Revenues and Expenditures, https://yigm.ktb.gov.tr/TR-201116/turizm-gelirleri-ve-giderleri.html Access Date: 15.04.2021.