Aim&Scope

Journal of Tourism and Management Research aims to be the leading channel for research in tourism and management, publishing significant articles that address the new needs of the industry using theoretical and/or empirical research approaches. The Journal acts as forum for exchanging new ideas, research results and sharing best practices in the industry. The Journal is an International Open Access and peer-reviewed journal and aims to publish 3 issues per year. The Journal accepts articles in English only. The Journal is associated with Turkish Journal of Structural Equation Modeling.

Journal of Tourism and Management Research does not charge readers for access and the published articles are freely available to everyone who has internet access. The journal also adopted free-charge policy for manuscript submission/publication by authors.

As a forum for advancing the research in tourism and management field, the journal especially encompasses many aspects within the tourism and management including but not limited to;

. HRM
. Entrepreneurship
. Tourism Economics
. Research Methods
. Marketing, Sales and Retail Management
. Tourism Sustainability
. Organizational Behavior
. Food&Beverage Management
. Hospitality Strategic Management
. Tourism Marketing Management
. Cultural Heritage&Historical Tourism
. Tourist Behavior
. Hospitality and Tourism Education
. Business Economics
. Tourism Development and Planning
. Event and Recreation Management

CALL FOR PAPERS FOR A SPECIAL ISSUE ON "GASTRONOMY,CULTURE, AND DEVELOPMENT"
Guest Editor: Gencay SAATCI, PhD.Çanakkale Onsekiz Mart University. Çanakkale, TURKEY

Tourism is an activity that brings countries together. In this relation, food plays an important role. Among the expectations of people visiting another country are the wish to meet new tastes as well as to see new places and to meet new cultures. Eating and drinking behaviors are universal in their presence in all cultures. However, beliefs and practices surrounding food and drink reflect the particular characteristics of cultures as well as the identities of people who are part of these cultures. Generally; food is a perfect way to see and understand about social footprints and changes. Local food, an important component of all cultures, is the main component of global cultural heritage, and a major attraction for tourists. Local food is considered one of the key elements that enables differentiation for a growing global destination, as it is a reflection of the region and its cultures. For this reason, local foods are one of the most important parts of cultural properties of a tourism zone, while attractiveness and diversity of tourists experience in this region. Ottoman: Journal of Tourism and Management Research Special Issue has been dedicated to the subject of "Gastronomy and Culture", especially considering the intense interest in gastronomy and culinary arts and the need for literature. In this context, the special issue especially encompasses many aspects within the ‘Gastronomy, Culture, and Development’ including but not limited to;
Gastronomy and Cultural Heritage, Gastronomy and Regional Development, Gastronomy and Local Restaurants, Gastronomy and Consumer Behavior, Gastronomy and Sociology, Gastronomy and Destination Marketing, Gastronomy and Local Activities, Practices in Gastronomy and Tourism Establishments, Preservation of Local Food Cultures and Lost Values, Improvement of Quality and Standards in Local Restaurants, Kitchen Legacy Policies

SUBMISSION GUIDELINES
Author guidelines, including on formats and length limit, must be strictly followed and can be found on the journal web site at: http://www.ottomanjournal.com/submission/index.html
KEY DEADLINES
Article submission deadline: 15 January 2019
Estimated publication: 1 April 2019
CONTACT DETAILS
E-Mail: gencaysaatci@comu.edu.tr and/or ottomanjournal@gmail.com

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