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2017 VOL 5, ISSUE 1

Cover Contents Editorial Board

Tourist Guides’ Perceptions on Gastronomic Tourism in Turkey
Pages 3-19
Feray İRİGÜLER, Mehmet Emre GÜLER
DOI: 10.21325/jotags.2017.55
Abstract Full Text

Critical Views of Mainstream Approaches on Ecotourism

Pages 20-31
Nazmiye ERDOĞAN

DOI: 10.21325/jotags.2017.56
Abstract Full Text

A Study on Examining Turkey and Australia by Swot Analysis in terms of Ecotourism

Pages 32-42
Olca SEZEN DOĞANCİLİ, Serdar TARAKÇIOĞLU

DOI: 10.21325/jotags.2017.57
Abstract Full Text

Michelin Yıldızlı Restoran Şeflerinin Moleküler Gastronomi Algı ve Eğilimleri: San Sebastián, İspanya Örneği
(The Perception and Attitude of Michelin Star Restaurant Chefs on Molecular Gastronomy: Evidence From San Sebastian, Spain)
Pages 43-59
Aylin AKOĞLU, Osman ÇAVUŞ, İsa BAYHAN
DOI: 10.21325/jotags.2017.58

Abstract Full Text

E-Hizmet Uygulamalarında Kalite Algısı, Memnuniyet ve Sadakat Tutumlarının Demografik Özelliklere Göre İncelenmesi: Seyahat Acentaları Müşterileri Örneği

(An Investigation Of Quality Perception, Satisfaction, Loyalty On E-Service Appications According To Demographic Characteristics: Travel Agencies Consumers Sample)
Pages 60-75
Ali Turan BAYRAM, R. Pars ŞAHBAZ
DOI: 10.21325/jotags.2017.59

Abstract Full Text

17. Yüzyıl Hollanda Resim Sanatında Yiyecek-İçecek Öğeleri: Portre, Tür ve Ölüdoğa Sanatından Örneklerle
(Food and Drink in 17th Century Dutch Painting)

Pages 76-95
Defne AKDENİZ AY
DOI: 10.21325/jotags.2017.60

Abstract Full Text

Hatay İlinde Yaşayan Faklı Dini İnançlara Mensup Bireylerin Gastronomik Etkileşimi
(Gastronomic Interactions of Individuals Belonging To Different Religious Beliefs Living In Hatay)

Pages 96-104
Cihan CANBOLAT, Melek YAMAN
DOI: 10.21325/jotags.2017.61

Abstract Full Text

Farklı Sosyo-Ekonomik Düzeydeki Ailelerin Sebze-Meyve Tüketim Durumları
(The Cases of Consuming Vegetables and Fruit of the Families in Different Socio-Economic Levels)
Pages 105-123
Neslihan ONUR, Fulya SARPER, Fatih ONUR
DOI: 10.21325/jotags.2017.62

Abstract Full Text

Mardin’in UNESCO Yaratıcı Şehirler Ağında “Gastronomi Kenti” Olabilirliğine İlişkin Paydaş Görüşleri
(Stakeholders Opinion Concerning the Possibility of Mardin Being “City of Gastronomy” in UNESCO Creative Cities Network)

Pages 124-136
Semra GÜRBÜZ, Gülseren ÖZALTAŞ SERÇEK, Lokman TOPRAK
DOI: 10.21325/jotags.2017.63

Abstract Full Text

Yiyecek İçecek İşletmelerinde Rekabet Edilebilirlik: Mimari Bir Bakış Açısı
(Competitiveness in Food and Beverage Companies: An Architectural Perspective)

Pages 137-146
Özlem TÜZ
DOI: 10.21325/jotags.201
7.64
Abstract Full Text

Differentiation of Leadership Manager Behavior Between Industries in terms of Intellectual Capital
(Tourism and Automotive Sector Example)

Pages 147-159
Hakan KOÇ
DOI: 10.21325/jotags.201
7.65
Abstract Full Text

Konya İlinde Faaliyet Gösteren Üç, Dört ve Beş Yıldızlı Otellerin Mutfak Personelinin İş Tatmin Düzeyinin İncelenmesi
(Evaulation of Perception Regarding Job and Occupational Satisfaction of the Kitchen Staff Working at 3, 4, 5-Star Hotels Operating in Konya)

Pages 160-171
Mustafa YILMAZ, Aybüke CEYHUN SEZGİN
DOI: 10.21325/jotags.201
7.66
Abstract Full Text

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