Overview

This book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies with other areas of tourism. In addition, the content has been enriched with examples of hospitality applications in tourism.

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9783631905265

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İrfan Yazıcıoğlu, is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hacı Bayram Veli University, Turkey. His research interests include tourism, gastronomy, hospitality and tourism industry. Alper Işın, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hacı Bayram Veli University, Turkey. His research interests include tourism, gastronomy, food & beverage management and destination marketing. Özgür Yayla is currently an associate professor in the Faculty of Tourism, Manavgat at Akdeniz University, Turkey. He received his Master’s degree in tourism management and PhD degree in recreation management from Gazi University. His primary research interests involve recreational activities, service quality, tourist behaviour, destination marketing and the interaction between residents and tourists in destinations.

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