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OTELLERİN F&B BÖLÜMÜNDE KULLANDIKLARI MALİYET KONTROL SİSTEMLERİ: İSTANBUL ÖRNEĞİ̇, 376-395
COSTS CONTROL SYSTEMS USED IN THE F&B DEPARTMENT OF THE HOTELS: ISTANBUL PROVINCIAL EXAMPLE
http://dx.doi.org/10.29228/ASOS.37016
Ayşenur AKKAYA -Halil AKMEŞE
  • Abstract
  • Full text

ETKİNLİK TURİZMİ OLARAK GASTRONOMİ FESTİVALLERİNİN DEĞERLENDİRİLMESİ̇, 452-467
THE EVALUATION OF GASTRONOMY FESTIVALS AS EVENTS TOURISM
http://dx.doi.org/10.16992/ASOS.13524
Ayşenur AKKAYA -- Ahmet BÜYÜKŞALVARCI
  • Abstract
  • Full text

KIMIZIN TÜRKİYE'DE İÇECEK OLARAK DEĞERLENDİRİLMESİ BAKIMINDAN GASTRONOMİ İNDEKSİNİN OLUŞTURULMASİ, 354-368
ESTABLISHING GASTRONOMY INDEX IN TERMS OF EVALUATING KOUMISS AS A BEVERAGE IN TURKEY
http://dx.doi.org/10.16992/ASOS.12942
Ayşenur AKKAYA -- Banu KOÇ
  • Abstract
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The Journal of Academic Social Science/Uluslararası Sosyal Bilimler Dergisi