The Impact of Cultural Heritage on Sustainable Tourism Development: The Case of Bergama (Pergamon)

Nesibe MİRZAA

Türkiye Gastronomi Turizmi Potansiyelinin Her Şey Dâhil Satış Sistemi İçinde Değerlendirilmesi

EMİR HİLMİ ÜNER, Gonca GÜZEL ŞAHİN

An Exploratory Investigation of the HRM Practices in Restaurant Sector: The Case of Famagusta

Raheleh HASSANNİA, Hamed REZAPOURAGHDAM, Mahlagha DARVİSHMOTEVALİ

From Wine Production to Wine Tourism Experience: the Case of Anatolia, Turkey

NURAY TÜRKER, FARUK ALAEDDİNOĞLU

What Is Your Favorite Local Food Menu? Application of Conjoint Analysis on the Eastern Mediterranean Cuisine of Turkey

Ozan GULER, SERCAN BENLİ, GÜRKAN AKDAĞ, A. Halil ÇAKICI

The Importance of Indigenous Edible Plant Species to Rural Tourism Development (Sample of Seferihisar)

MEHMET SARIOĞLAN, Mert İSKENDEROĞLU

Evaluation of Climatic Characteristics for Tourism and Recreation in Northeast Anatolia (TRA1 NUTS II) Region in the Example of Erzincan City Centre

SÜLEYMAN TOY, SEVGİ YILMAZ