University of South Florida (USF) M3 Publishing
Daha Iyi Bir Dunya Icin Turizm: Sayi 2
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Daha Iyi Bir Dunya Icin Turizm: Sayi 2
Levent Altinay, Osman M. Karatepe, and Muharrem Tuna
Effect of COVID-19 pandemic on career planning: A study on university students in tourism department
Mehmet Polat
The mediating role of corporate prestige perception in the effect of person-organization fit on intention to leave: A research in hotel enterprises
Bayram Kirmizigul
A bibliometric study to identify recent trends in international tourism literature
Asli Ersoy and Ruya Ehtiyar
Is Metaverse a comfortable parallel universe for the tourism industry or a nightmare full of fear?
Busra Kaya, Sinan B. Bayar, and Selma Meydan Uygur
The role of women in migration and urbanization-culinary culture interaction
Gozde Yilmaz, Selda Uca, and Emrah Ozkul
The tendency of the Z generation to recreational activities and their leisure time attitudes
Aylin Nalcaci Ikiz and Ismail Ozturk
Concretizing the fictional places in literary works and bringing them to tourism: Zeyniler Village Calikusu House
Zeynep Yamac Erdogan
New trends in gastronomy and its effects in tourism
Gulsun Duran and Yasin Bilim
An attempt to develop a measurement tool for interpretation performance of tourist guides
Gizem Capar and Dilek Atci
An evaluation of the attitudes towards sustainable tourism development: The case of Urgup
Duygu Bora and Mehmet Bahar
A study to determine Gokceada's adventure tourism potential
Berrin Yilmaz and Haci M. Yildirim
Local food in the menus: The case of Denizli
Sule Demirbas and Serkan Bertan
Determining the opinions of travel agencies in terms of cultural tourism: The case of Ankara province
Gonca Aytas, Fatma Doganay Ergen, and Baris Bas
Evaluation of restaurant menus in the marketing of Turkish cuisine: The world’s 50 best restaurants discovery Turkey example
Emre Ozturk and Goksel K. Girgin
A study on tourist guides’ use of social media platforms
Ozge Gudu Demirbulat
The effects of pull and push motivation factors on the tourists’s behavioral intention: The case of Mugla
Ozgur Davras and Elvan Tatik
In the scope of Paris agreement of environmental policies changes of potential impact on tourism
Mehmet Bahar and Sabri Bozca
Investigation of poultry meat consumption habits in Turkish and world cuisine
Busra Erilmez Ilter and Dilek Dulger Altiner
Evaluation of Somuncu Baba tomb and complex within the scope of faith tourism
Kubra N. Sevim, Nalan Isik, and Metin Surme
The trace of sustainability approach in gastronomy science: Bibliometric analysis of studies on green restaurants
Murat Goral, Zehra Bulut, Berkan Basar, and Uzeyir Kement
Determination of tourists’ raw food perceptions
Duran Cankul and Aleyna Kol
Evaluation of the relationship between local food preference and environmental awareness among potential domestic tourists in Turkey
Ulker Colakoglu and Selma Atabey
Impression management strategies on Instagram: The case of MasterChef and Sef Akademi
Nihan Yarmaci Guvenc, Ela N. Koz, and Beybala Timur
Managerial competencies review
Ali Sukru Cetinkaya and Khayal Hajiyev
Brand personality of Balikesir province as a destination: Analysis of Wikipedia contents
Gizem Ozgurel, Muhammet Kesgin, and Cevdet Avcikurt
Examining the websites of fine dining restaurants within the framework of web-based marketing: Sample of the world’s 50 best restaurants
Duran Cankul and Batuhan Aktepe
Bibliometric profile of studies in the international literature on sustainability aviation
Nil Konyalilar
The role of destination image and destination attachment in destination loyalty of tourists attending rural tourism activities: The case of Canakkale
Buket Buluk Esitti
Bibliometric analysis of publications within the scope of cultural heritage tourism
Irem Yildirim, Gaye Deniz, and Filiz Dalkilic
