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AUTHOR GUIDELINES

The Journal of Tourism and Gastronomy Studies is a peer-reviewed journal that is published quarterly.

All manuscripts submitted to the The Journal of Tourism and Gastronomy Studies should not be previously published and submitted for publication elsewhere.

All manuscripts submitted to the The Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content.

According to the reviews sent by the referees; manuscripts may be accepted for publication, or corrections, abbreviations and additional notes may be requested, or manuscripts may be rejected. The author (s) will be notified in regards to all these decisions.

The total length of any manuscript submitted should be typed in 1.5 spacing. The font size should be 12 (typewritten using Arial or Times New Roman fonts only) and Turkish fonts should be used if the manuscript is in Turkish.

The abstracts should present the aim or the purpose of the study, the methodology, the results, and the conclusion remarks. The abstracts must not contain abbreviations or acronyms. The extended summary should be provided in Turkish articles.

Submitted manuscripts must involve at least one or at most three JEL code (Journal of Economic Literature) at two digit level (i.e., Q11). For the JEL codes which should be chosen according to the subject of the manuscript, the JEL list given in the web address of http://www.aeaweb.org/journal/jel_class_system.html can be used.

All manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition), 2001″ which was published by the American Psychological Association (APA) Usually, this material is easily accessible in most of the university libraries and it does contain lots of examples for the text references and writing styles.

In-text citations, the author’s last name and the year of publication (and page if necessary) for the source should appear in the text. For example: Mayer (2002)…; Mayer (2002, p. 182)…; Mayer (2001, pp. 182-186)…; According to Allen and Mayer (2000)…; Following Allen (2007)…; Allen and Mayer (2004) argue that…; Kanter, Wings and Accer (2004). In accordance with the APA format, when there are 3-5 authors in the cited source, list all surnames the first time you cite in-text: Maslow, Weber, Minsberg, Vroom and Werner (1992, pp. 154-198). Afterwards, cite only the surname of the first author followed by “et al.”: Werner et al. (1992, pp. 154-198). When there are six or more authors, cite only the surname of the first author followed by “et al.” and the year for the first and subsequent citations: Werner et al. (2005, pp. 154-198). For multiple references, list the citations in alphabetical order and separate them with semicolons. For example: … (Williams, 2000; Yamane, 2004; Robbins et al., 1996; Robbins, Reed and Porter, 2007).

When quoting a source, one must follow each quotation with a citation of the page number. In-text citation requires using “p.” or “pp.” notation in order to give page information.

The responsibility of the articles published in the Journal of Tourism and Gastronomy Studies belongs to the author.

Copyright belongs to the Journal of Tourism and Gastronomy Studies upon acceptance of the manuscript.