Journal of Gastronomy Hospitality and Travel
Kapak Resmi
Makale Gönder Hakemlik İsteği Gönder Amaç ve Kapsam Yazım Kuralları Etik İlkeler ve Yayın Politikası Son Sayı Arşiv Editör Kurulu İletişim
...
Giriş
ISSN 2619-9548 | e-ISSN 2619-9548 | Yayın Aralığı Yılda 2 Sayı | Başlangıç: 2018 | Yayıncı Rahman TEMİZKAN | http://www.joghat.org/


Journal of Gastronomy, Hospitality, and Travel is a journal for all those concerned with the planning, management, marketing, education of gastronomy, hospitality, travel, recreation and all components of tourism. The journal is a refereed academic journal and is published twice a year (June - December) and online. Theoretical and research articles published in the journal should be in English or Turkish. The journal is an international open access online journal for both readers and authors. The journal welcomes both specific studies and large-scale policy and planning studies. Articles are the results of anonymous reviews by at least two referees chosen by the editor for their specialist knowledge. For article submission please see Author Guidelines or contact us at: editor@joghat.org

Journal of Gastronomy Hospitality and Travel

ISSN 2619-9548 | e-ISSN 2619-9548 | Yayın Aralığı Yılda 2 Sayı | Başlangıç: 2018 | Yayıncı Rahman TEMİZKAN | http://www.joghat.org/
Kapak Resmi


Journal of Gastronomy, Hospitality, and Travel is a journal for all those concerned with the planning, management, marketing, education of gastronomy, hospitality, travel, recreation and all components of tourism. The journal is a refereed academic journal and is published twice a year (June - December) and online. Theoretical and research articles published in the journal should be in English or Turkish. The journal is an international open access online journal for both readers and authors. The journal welcomes both specific studies and large-scale policy and planning studies. Articles are the results of anonymous reviews by at least two referees chosen by the editor for their specialist knowledge. For article submission please see Author Guidelines or contact us at: editor@joghat.org

Cilt 3 - Sayı 1 - 30 Haz 2020
  1. FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK
    Sayfalar 3 - 19
    Sandeep CHATTERJEE , Paramita SUKLABAIDYA
  2. FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE
    Sayfalar 20 - 29
    Pinaki DUTTA , Nikola NAUMOV
  3. AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA
    Sayfalar 30 - 41
    Mayukh DEWAN
  4. GENÇLERİN DESTİNASYON SEÇİMLERİNİ ETKİLEYEN FAKTÖRLERİN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA
    Sayfalar 42 - 50
    Aydın ÜNAL
  5. CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE
    Sayfalar 51 - 63
    Vitalis BASERA , Godfrey MAKANDWA
  6. TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS
    Sayfalar 64 - 70
    Asier BAQUERO , Rafael RIVELLES
  7. TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME
    Sayfalar 71 - 86
    Osman ÖZER
  8. SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR
    Sayfalar 87 - 100
    Aziz ÇALIŞKAN , Norhidayah ABDULLAH , Noriza ISHAK
  9. PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE
    Sayfalar 101 - 111
    Precious MAZHANDE , Vitalis BASERA , Oliver CHIKUTA , Musawenkosi TAPFUMA , Felicity NCUBE , Rudorwashe BAIPAI
  10. TURİZM EĞİTİMİ ALAN ÖĞRENCİLERİN COVID-19 SALGININA YÖNELİK GÖRÜŞLERİ
    Sayfalar 112 - 121
    Ceyhun AKYOL
  11. MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ
    Sayfalar 122 - 133
    Pınar TEMİZKAN , Yılmaz SEVER
  12. EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE
    Sayfalar 134 - 140
    Simge ŞALVARCI , Fatmanur Kübra AYLAN
  13. GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN
    Sayfalar 141 - 149
    Ian PATTERSON , Hamid TURAEV