Bilgindex| | Social Sciences | Tourism, Hospitality, Leisure and sport |

Book Library - create book library, ebook, book collection Book library book sowftware for Joomla

Book Library - Joomla Component which allows create website for buy books online BookLibrary - Software for Joomla for library management

INDEXED JOURNALS: Journal of Gastronomy, Hospitality and Travel

Title:	Journal of Gastronomy, Hospitality and Travel
Categories:	Tourism, Hospitality, Leisure and sport
ItemId:	23
Editor-in-Chief(s):	Cevat TOSUN
ISSN:	2619-9548
Publisher:	Rahman Temizkan
Journal Origin Country:	Turkey
Publication Frequency :	2 Issues per year
Start Year:	2018
Language:	Multilingual (English, Turkish)
DS:	0.00
Journal Class:
Cover:	Journal Web Site
Description:	Aim and scope: Journal of Gastronomy, Hospitality, and Travel (JOGHAT) is a journal for all those concerned with the planning, management, marketing, education of gastronomy, hospitality, travel, recreation and all components of tourism. The journal is pursuing free of charge publication policy. It is open access journal. The journal is a refereed academic journal. The journal is published twice a year (June - December) and online. Theoretical and research articles published in the journal should be in English or Turkish. The journal is an international open access online journal for both readers and authors. The journal welcomes both specific studies and large-scale policy and planning studies. Articles are the results of anonymous reviews by at least two referees chosen by the editor for their specialist knowledge. Last Issue OPINIONS OF UNDERGRADUATE TOURISM STUDENTS ON THE COVID-19 OUTBREAK Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Türkiye’yi de etkilemiş, tüm endüstrileri olduğu gibi turizme de önemli derecede olumsuz etkisi olmuştur. Konu ile ilgili tüm turizm paydaşlarının görüşlerinin önem arz ettiği bu kriz ortamında, bu araştırmada turizm eğitimi alan üniversite öğrencilerinin Covid-19 salgınına yönelik görüşleri incelenmiştir. Nitel[…] Read more... FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am visitors, improve destination image and stimulate the development of local businesses. Culinary experiences, specific food tourism itineraries and food heritage tourism have appeared in many destinations worldwide providing a more meaningful and memorable way to enjoy the local food scene.[…] Read more... EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am In the modern world, with rapidly developing technologies and increasing competition, it is very important to apply current approaches for cities and the development of cities not only among enterprises but also regions. While trying to be at the top[…] Read more... 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,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Food functions as a medium through which we encounter the world. We consume food based on our society’s paramount attitudes towards nature, religious beliefs and nutritional benefits rather than just according to our needs. In this research, the author studied[…] Read more... REGARDING TURKEY'S HUNTING TOURISM POTENTIAL EVALUATION Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Bu araştırmanın amacı, Türkiye’nin av turizmi potansiyelini ortaya koymak ve turizm gelirlerinin artırılmasında av faaliyetlerinin de değerlendirilmesi konusunda öneriler sunmaktadır. Av turizmi yaban hayatının ve turistik ürünlerin bir arada oluşturduğu bir olgudur. Türkiye faunası ve florasındaki zenginliğinden dolayı av açısından[…] Read more... KITCHEN EQUIPMENT JUSTIFICATION ANALYSIS: PREPARATİON EQUIPMENT EXAMPLE Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Mutfakların donatımı, işin hedefler doğrultusunda gerçekleşebilmesi için önemli ve maliyet oranı yüksek bir konudur. Bu çalışmanın ana amacı, mutfak üretiminin gıdayı hazırlama aşaması ve bölümü için, gerekçeli ekipman önerileri geliştirmektir. Toplam maliyetler, işletme maliyetleri, ergonomi ve verimlilik gibi önemli etkileri[…] Read more... SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Gluten is a protein found in cereals, giving foods a pleasant elasticity and body structure. Cereal products, containing gluten are rich in dietary fibre. Although gluten plays a vital role in food production, it is harmful to gluten intolerant people[…] Read more... PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Tipping is a common practice globally and at times mandatory in some societies, at the same time, some communities regard tipping as taboo. African societies view tipping differently and this poses a challenge among international tourists, particularly those from the[…] Read more... CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am This paper aims to expose the customers’ perceptions, expectations and experiences of service quality for hotels in Mutare, Zimbabwe. Netnography was used to collect data from Tripadvisor.com posts that were made from December 2018 to January 2020, the data was[…] Read more... A RESEARCH ON DETERMINATION OF THE FACTORS THAT AFFECT THE YOUTH’S DESTINATION CHOICES Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 1 Jun 30, 2020 \| 00:00 am Destinasyonlar konaklama, ulaşım, yeme içme, vb. çok çeşitli turistik ürünlerin ve hizmetlerin bileşiminden oluşan ürünlerdir. Çok bileşenli bu turistik ürünlerin seçim süreçlerinde, tavsiye kararlarında ve turistlerin memnuniyetlerinin sağlanmasında da çok fazla sayıda faktör belirleyici olabilmektedir. Bu çalışmada genç turistlerin destinasyon[…] Read more...

	Full Open Access All contents are available to everyone without any restrictions, such as membership requirement.
	Limited Access Only some contents are open access, or there are some other restrictions
	Restricted Access to the content is subject to certain restrictions.
	No fees There is no charges like Article Processing Charges or Submission Charges etc.
	Costly Journal charges in any way