Daha Iyi Bir Dunya Icin Turizm: Sayi 2
Synopsis
Daha İyi Bir Dünya İçin Turizm [Tourism for a Better World] book consists of peer-reviewed (double-blind) Turkish research papers that were presented at the Third Managing Tourism Across Continents (MTCON22) conference in March 2022. ISBN: 978-1-955833-10-3
Chapters
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Effect of COVID-19 pandemic on career planning: A study on university students in tourism department
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The mediating role of corporate prestige perception in the effect of person-organization fit on intention to leave: A research in hotel enterprises
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A bibliometric study to identify recent trends in international tourism literature
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Is Metaverse a comfortable parallel universe for the tourism industry or a nightmare full of fear?
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The role of women in migration and urbanization-culinary culture interaction
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The tendency of the Z generation to recreational activities and their leisure time attitudes
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Concretizing the fictional places in literary works and bringing them to tourism: Zeyniler Village Calikusu House
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New trends in gastronomy and its effects in tourism
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An attempt to develop a measurement tool for interpretation performance of tourist guides
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An evaluation of the attitudes towards sustainable tourism development: The case of Urgup
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A study to determine Gokceada's adventure tourism potential
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Local food in the menus: The case of Denizli
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Environmentally friendly practices of hotel businesses in the context of UNEP-sustainable tourism's environmental purity principle: A case study
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Bibliometric profile of published postgraduate theses on festival tourism
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Determining the opinions of travel agencies in terms of cultural tourism: The case of Ankara province
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Evaluation of restaurant menus in the marketing of Turkish cuisine: The world's 50 best restaurants discovery Turkey example
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A study on tourist guides' use of social media platforms
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The effects of pull and push motivation factors on the tourists's behavioral intention: The case of Mugla
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In the scope of Paris agreement of environmental policies changes of potential impact on tourism
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Investigation of poultry meat consumption habits in Turkish and world cuisine
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Evaluation of Somuncu Baba tomb and complex within the scope of faith tourism
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The trace of sustainability approach in gastronomy science: Bibliometric analysis of studies on green restaurants
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Determination of tourists' raw food perceptions
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Evaluation of the relationship between local food preference and environmental awareness among potential domestic tourists in Turkey
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Impression management strategies on Instagram: The case of MasterChef and Sef Akademi
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Managerial competencies review
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Brand personality of Balikesir province as a destination: Analysis of Wikipedia contents
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Examining the websites of fine dining restaurants within the framework of web-based marketing: Sample of the world's 50 best restaurants
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Bibliometric profile of studies in the international literature on sustainability aviation
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Foreign language education perception of tourist-guidance students as a factor in intercultural communication
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The role of destination image and destination attachment in destination loyalty of tourists attending rural tourism activities: The case of Canakkale
References
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Published
January 1, 2022
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License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Esitti, B., Davras, O., Demirbulat, O. G., Sevim, K. N., Ozturk, E., Aytas, G., Dulgaroglu, O., Bayraktar, Y., Demirbas, S., Bahar, M., Ilter, B. E., Goral, M., Konyalilar, N., Cankul, D., Ozgurel, G., Esitti, B. B., Cetinkaya, A. S., Guvenc, N. Y., Colakoglu, U., … Kement, U. (Eds.). (2022). Daha Iyi Bir Dunya Icin Turizm: Sayi 2. SPB University Press. https://books.domainpress.org/index.php/spbup/catalog/book/37