AYŞE NEVİN SERT, R. Pars ŞAHBAZ
Journal of Tourism and Gastronomy Studies
74-92
In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions)
Journal of Tourism and Gastronomy Studies
Murat DOĞDUBAYA, Nur Neşe ŞAHİNB, Serkan YİĞİTB
The Effect of Role Overload on Marital Quality of Hotel Employees
Journal of Tourism and Gastronomy Studies
Gastronomi Kavramının Kelime İlişkilendirme Testi Aracılığıyla Analizi
Journal of Tourism and Gastronomy Studies
EMRAH KESKİN, EMRAH ÖRGÜN, BURCU AYŞENUR AKBULUT
Döner ve Kebapçıların Yiyecek-İçecek Hijyenine Yönelik Bilgi Düzeyi: Ankara İlinde Bir Araştırma
Journal of Tourism and Gastronomy Studies
The Relationship between Creativity Processes and Organizational Culture in Five
Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy Studies
The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes
Journal of Tourism and Gastronomy Studies
ÖMER AKGÜN TEKİN, Aynur İLYASOV