Overview

This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.

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9783631922040

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Irfan Yazıcıog˘lu is Professor at Ankara Hacı Bayram Veli University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. Ozgur Yayla is Associate Professor at the Manavgat Tourism Faculty, Akdeniz University, Turkey. His primary research interests involve recreational activities, service quality, tourist behaviour and destination marketing. Alper Is，ın is Associate Professor at I˙zmir Katip Celebi University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. Fuat Bayram is Assistant Professor at Bolu Abant I˙zzet Baysal University, Mengen Vocational School, Department of Hotel, Restaurant and Catering Services. His main research interests are gastronomy and culinary arts and tourism management. Eren Yalcın is a research assistant at Selcuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition.

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