Advertising analysis of hotel businesses in terms of digital visual culture

Olcay ÖZIŞIK YAPICI, Tahir BÜYÜKKARAGÖZ

Why are the cook chefs always male: Research on the cook chefs who works at hotel cuisines

Serdar OKTAY, Nafiya GÜDEN

Chef and sommelier’s share in Michelin star success: The case of Denmark

Sami Sonat ÖZDEMİR, Buğra ÖZDEMİR

The impact of perceived cleanliness on customer satisfaction, revisiting intention and complaining behaviors: The case of restaurants by S-O-R Model

Hülya TAŞTAN, Aykut Göktuğ SOYLU

How COVID-19 Has Affected Supply and Demand Within Tourism Industry

Gül Şerife HUYUGÜZEL KIŞLA, Burcu TÜRKCAN, Meltem INCE YENİLMEZ

The mediation effect of destination image on the relationship between local cuisine elements and destination selection: The case of Hatay

Damla DUMAN, Çağrı SAÇLI

The magical realistic world of the virtual recreation

Özlem GÜNCAN

Specialization of law enforcement for tourism security: the case of Turkish Gendarmerie

Yusuf DÜNDAR, Cemal Ersin SİLİK, Erdem ÖZGÜR

Engaging poverty with tourism: Pro-poor tourism perspective

Oğuz ÇOLAK, Vahit Oğuz KİPER, Said KINGIR