Cilt: 3 Sayı: 1, 30.06.2020

Yıl: 2020

Araştırma Makalesi

Araştırma Makalesi

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

Araştırma Makalesi

2. FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Araştırma Makalesi

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

Araştırma Makalesi

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

Araştırma Makalesi

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

Araştırma Makalesi

13. GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN