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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 Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... THE USE OF INTERNAL COMMUNICATION CHANNELS WITHIN 5-STAR HOTELS IN TURKEY DURING THE COVID-19 PANDEMIC CRISIS AND ITS EFFECTS ON EMPLOYEES’ ENGAGEMENT LEVELS Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Employee engagement (EE) has become a popular term in organisational management recently. In the relevant literature, the use ofinternal communication (IC) channels is claimed to be a significant factor in increasing employees’ engagement levels. However, thenumber of research conducted on[…] Read more... COVİD-19 PANDEMİSİNİN TURİZM SEKTÖRÜNE ETKİSİ: TURİZM YAZILI BASININDA ÇIKAN HABERLERE YÖNELİK NİTEL BİR ARAŞTIRMA Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am 21. yüzyılın en etkili olaylarından biri olan Covid-19 pandemisi birçok alanda etkisini hissettirdiği gibi turizm sektörü üzerinde deolumsuz anlamda oldukça büyük bir etki yaratmıştır. Bu araştırmada, Covid-19 pandemisinin Türkiye turizm sektörüne olan etkileri,turizm yazılı basınında pandemiyle alakalı çıkan haberler betimsel[…] Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more... Journal of Gastronomy Hospitality and Travel,Year 2020Volume 3Issue 2 Dec 30, 2020 \| 00:00 am Read more...

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	Costly Journal charges in any way