Simge ŞALVARCI, Fatmanur Kübra AYLAN

EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE

EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE

Journal of Gastronomy Hospitality and Travel

2020-Cilt: 3 Sayı: 1

134-140

City Marketing, Cultural Sphere, Destination, Eskişehir

60117

Benzer Makaleler

FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK

Journal of Gastronomy Hospitality and Travel

Sandeep CHATTERJEE, Paramita SUKLABAIDYA

FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Journal of Gastronomy Hospitality and Travel

Pinaki DUTTA, Nikola NAUMOV

AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA

Journal of Gastronomy Hospitality and Travel

Mayukh DEWAN

GENÇLERİN DESTİNASYON SEÇİMLERİNİ ETKİLEYEN FAKTÖRLERİN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA

Journal of Gastronomy Hospitality and Travel

Aydın ÜNAL

CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE

Journal of Gastronomy Hospitality and Travel

Vitalis BASERA, Godfrey MAKANDWA

TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS

Journal of Gastronomy Hospitality and Travel

Asier BAQUERO, Rafael RIVELLES

TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME

Journal of Gastronomy Hospitality and Travel

Osman ÖZER

SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR

Journal of Gastronomy Hospitality and Travel

Aziz ÇALIŞKAN, Norhidayah ABDULLAH, Noriza ISHAK