Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing
Čaušević, Amra, Fusté-Forné, Francesc
Can They Manage in a Sustainable Way? The Role of International Destination Awards in Beach Management
Yılmaz, Emine, Perna, Fernando, Azevedo, Paula Serdeira, Custódio, Maria João, Çeken, Hüseyin
Volume 12 (2022): Issue 1 (December 2022)
The Relationship Between Environmental Sensitivity, Ecological Attitude, and the Ecological Product purchasing Behaviour of Tourists
Yayla, Özgür, Keskin, Emrah, Keles, Hüseyin
Model of Quality Management Systems adoption in the hotel industry: A case study of hotels in Zimbabwe
Basera, Vitalis, Mwenje, Judy
Dimensions of Destination Attractiveness in Cape Coast
Richmond, Sakyi, Cornelius, Tengan
Social Carrying Capacity in Island Destinations: Interpreting Visitors’ Opinions in Madeira Island
Mota, Luís, Franco, Mara, Santos, Rossana
The Effect of Value Co-Creation on Behavioural Intention and Satisfaction with Tourism Resources in Lagos State, Nigeria
Tunde-Ajayi, Olalekan A.
Leisure Attitude, Anxiety, and Mental Well-Being in Turkey: The Case of COVID-19
Yurcu, Gülseren
Tourism Impact Dimensions, Residents’ Quality of Life and Support for Tourism in Hunza Valley, Pakistan
Khan, Zaibunnisa, Masood, Fazeelat, Khan, Mubashir Ali
Eating, drinking and travelling for fun. Backward to ‘Tourism and Gastronomy’ and forward to the Covidocene
Marques da Silva, António José
Ethiopian Tourism, Legislation Gaps, and Implementation Challenges: A Study in Amhara Region
Weldesenbet, Engdu Gebrewold, Meskeleb, Ashenafi Tafesse