| 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 |
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Journal Web Site
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| 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.
Last Issue
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[…]
Gastronomic tourism is creating increased interest as a new and emerging niche market. It is attracting large numbers of tourists (or foodies) who want to sample local cuisine and this is one of the major reasons for travelling to new[…]
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[…]
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[…]
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[…]
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.[…]
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[…]
A tourist’s destination image is formed by multiple factors. Food is one such factor that creates distinct identity for a destination; hence, food tourism is essential for destination promotion. The current study is focused on a destination’s food image and[…]
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[…]
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[…] |
INDEXED JOURNALS: Journal of Gastronomy, Hospitality and Travel
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