The Effect of Attitude and Acceptability of Robot Use in Restaurants on Behavioral Intention

Ahmet Erdem, Mahmut Barakazı, Ferhat Şeker

DOI :10.26650/jot.2023.9.1.1191050

Araştırma MakalesienS. 1-11

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The Use of Retro Venues in Gastronomy Tourism: The Case of Safranbolu

Sibel Ayyıldız, Yurdanur Yumuk, Ayşe Nur Uslu

DOI :10.26650/jot.2023.9.1.1183790

Araştırma MakalesienS. 12-21

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Ecotourism Perception and Engagement Classification Among Residents of a Nature City in the Philippines

Mark Gabriel Wagan Aguilar, Rainiel Bryan Villanueva Domasian

DOI :10.26650/jot.2023.9.1.1214643

Araştırma MakalesienS. 22-29

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Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Dilek Öztürk, Yılmaz Seçim, Berkay Seçuk

DOI :10.26650/jot.2023.9.1.1254147

Araştırma MakalesienS. 30-40

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Analysis of Customer Reviews on Korean Restaurant Experience: The Case of Zomato Istanbul

Nihan Yarmacı, Ela Nazlı Köz, Seray Evren

DOI :10.26650/jot.2023.9.1.1153011

Araştırma MakalesienS. 41-49

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The Effect of Food Neophobia, Variety Seeking, and Food Consumption Motivation on Intention to Purchase Local Food

Hilal Gündoğan, Hilmi Bahadır Akın

DOI :10.26650/jot.2023.9.1.1317899

Araştırma MakalesienS. 50-61

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Firm Size and Factors of Competitiveness in Micro Tourism Clusters: Ürgüp Case

Nuray Topuz Cerrah, Bilge Armatlı Köroğlu

DOI :10.26650/jot.2023.9.1.1330899

Araştırma MakalesienS. 62-75