Description:
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Aim
Saffron Journal of Culture and Tourism Research (JOSCAT); is an open access academic journal published by the Safranbolu Faculty of Tourism, which is an international refereed and focused on building theories, researches and bridges with new dynamics in the field of culture and tourism. Culture and theory relevant persons and institutions in the field of tourism and to contribute in practice in Turkey, prepared in accordance with the principle of neutrality, science depends on ethical principles and solution-oriented, focusing on new trends and developments, aims to date and the publication of articles that discuss the future.
Scope
In this context, within the scope of publication of JOSCAT;
* Cultural Studies (Archeology, Geography, Culture, Art History)
* Tourism Area Research (Destination Planning and Management, Gastronomy, Recreation and Management, Travel Management, Tourism Management, Tourism Guidance, Destination).

Last Issue
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
With the globalization, the accessibility of the space, the acquisition of knowledge and the ability to learn have also changed and improved with the removal of temporal, spatial, mental boundaries and developments in new communication technologies. Especially it has become[…]
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
It accompanies the need for a more rational, coordinated and efficient resource management that contributes to the growth of tourism and the formation of a tourist product in the modern tourism reality worldwide. The complexity and interdisciplinary nature of the[…]
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
Kyrgyzstan is a country that has a cuisine with thousands of years of traditional culture. The food constituting Kyrgyz cuisine have traditional cooking methods and authentic cuisine culture. Kyrgyz cuisine culture includes nearly 100 food and beverage products, including meat[…]
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
There is an increasing demand in the production and consumption of tropical fruitsbecause of the growing trend of consumer interest in new and different products inrecent years. Although tropical fruits are consumed less frequently compared to localfruits with regard to[…]
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2020Volume 3Issue 3
Dec 31, 2020 | 00:00 am
Read more...
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