Food neophobia refers to the fear of trying new foods, and it is stated that this fear can cause nutritional difficulties. This fear can manifest itself as a tendency to avoid new foods and is manifested in reluctance towards unfamiliar foods. It is stated that the differences are caused by various factors such as demographic characteristics, regional factors, smell perception, traditional taste habits, and it is emphasized that these differences affecting food choice will be the subject of research. In the rest of the article, the general objectives of the study are stated by giving information about the processes of testing the food neophobia scale on gastronomy and culinary arts students, analyzing the findings and drawing conclusions. In this study, quantitative research method was used and the survey technique was determined as the data collection tool. The study, which consists of two parts, includes demographic information in the first part, and 10 questions on food neophobia in the second part. These questions assess the fear of trying new foods using a scale called the Food Neophobia Scale. In the survey results in which a total of 390 people participated, the rate of female participants was 65.9%, while the rate of male participants was 34.1%. When the age distributions are examined, 62.3% of the participants are between the ages of 18-21. Factor analysis reliability test was performed and the reliability value of the scale was found to be 0.814. Data was collected with a 95% confidence interval and a 5% margin of error from 390 randomly selected students from the sample of Gastronomy and Culinary Arts students in Turkey. These findings make an important contribution to understanding the general food neophobia tendencies of gastronomy and culinary arts students studying in Turkey and to evaluate different factors in this regard.

Activities developed within the scope of nature education have a significant impact on the development of individuals' perceptions and awareness of nature. Nature education projects and the number of institutions supporting them have been increasing in many countries around the world, including türkiye. although the effect of nature education projects on the development of individuals' awareness of nature is widely known, various difficulties are encountered, especially in determining nature education areas suitable for the project contents and preparing activity implementation plans. The aim of this study is to contribute to the creation of a standard suitable for the content, planning, measurement, and evaluation of nature education projects by taking into account the TÜBÝTAK-supported nature traýnýng carried out on different dates on Mount Aðrý and its vicinity and the opinions of the participants, experts, and trainers involved in this project. ýn this study, in which the action research method was adopted as a qualitative research approach, an implementation plan of 7 (seven) activities was developed in 5 (five) main locations determined within the scope of the nature education project on Mount Aðrý (Ararat) and its immediate surroundings.

Rapid changes in competitive environments and technology have made it more important than ever to acquire and retain qualified people. Organizational strategies that will ensure the effective implementation of career management in businesses need to be planned by the management. Employers struggle to retain workers who are unhappy with their jobs or can't reach their goals. The primary goal of this study is to investigate the relationship between hotel career management practices and employee job satisfaction. To achieve this, we conducted a field study in the Cappadocia region. 400 survey data were collected through the questionnaire technique from the employees of 4 and 5 star hotels by convenience sampling method. We employed some central tendency measures and explanatory factor analysis. We applied Pearson correlation analysis to examine the relationships between variables. The analysis revealed that hotels actively employ strategies to choose employees who are fit for their roles, allocate tasks and responsibilities based on their skills, train new hires, and assess their job performance. On the other hand, it has been found that practices such as determining in advance the paths that employees will follow in order to reach higher positions in hotels, providing the necessary organizational assistance to employees to progress in their professions, and planning the jobs that the personnel can do in the future are implemented very rarely. Additionally, research reveals a significant and positive relationship between hotel career management practices and employees' career satisfaction.

This study aims to evaluate the touristic activities in Antalya from past to present through the eyes of Hüseyin ÇÝMRÝN, one of the first German-language professional tourist guides of Antalya, who has many publications on Antalya province and tourism. For this purpose, three hours face-to-face interview was conducted with Hüseyin ÇÝMRÝN at Mermerli Park in the center of Antalya on February 24, 2024. In the interview, Hüseyin ÇÝMRÝN answered questions about touristic activities in Antalya from past to present based on his own experiences, observations, memories and studies. Thus, in this study, the stages of touristic activities in Antalya, and in Turkey since Antalya is an important destination, from past to present are presented with the testimony of a pioneering tourism expert.

In today's diverse tourism industry, gastronomy tourism is quite significant. Due to their interest in food and drink, many people today base their trip plans on the nations and locations where the gastronomy culture is strong. Cyprus, the third-largest island in the Mediterranean, has a tremendously developed culinary and alcoholic tradition. The primary goal of this research is to introduce the flavors of taverns ‘meyhanes’ in Cyprus' eating and drinking culture and to explain the notion of gastronomy tourism, which has gained popularity worldwide. The promotion of tastes, which are highly valued in Cyprus's culinary tradition, serves as a secondary goal. It also invites visitors who are coming to Cyprus for gastronomy tourism and want to know what flavors they should try when they get there. There was no thorough academic investigation on Cyprus meyhane tastes in the literature review. A very fine illustration of Cyprus's tastes and food, where many different civilizations converge, will be provided by the study of gastronomy tourism, which will also add to the body of literature. The study will clarify the terms "gastronomy" and "gastronomy tourism," and it will be the first academic examination of Northern Cyprus's food, culture, and preferences. It is intended to undertake a literature review on the Cyprus cuisine generally in order to ensure the validity of the study. On the other hand, it's important to preserve the Cypriot culinary tradition and pass it on to future generations.
Keywords: Gastronomy Tourism, Cyprus Culinary Culture, Tavern.

Post-modernism, along with its relational foundations, is increasingly permeating our lives and transforming our daily routines. Therefore, the spatial planes mirror these changes, and the geography discipline encompasses this situation within its research domain. From this point of view, this theoretical study has been prepared to try to understand the manifestations of post-modern geography and post-modern views on tourism spaces, which have been a critical paradigm in human geography since the 1980s. In this context, post-modern theory and post-modern geography literature within the boundaries of the study were analyzed through the relevant literature. The fractures of changing socio-economic conditions and many other parameters over time have brought about complex structures by materializing in spaces. We have attempted to comprehend the meaning of post-modern geographies and their formation within the framework of relationality. Additionally, we have attempted to communicate the perspectives formed within this framework through tourism spaces. The main goal of this study is to discuss the necessity of considering the restructuring and production of tourism spaces in conjunction with post-modern geographies.