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Exploring visitors’ knowledge and motivations regarding the third-generation coffee trend: The case of Eskisehir

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dc.contributor.authorSema Ekincek
dc.contributor.authorEbru Bal
dc.contributor.orcid0000-0001-9186-9323
dc.date.accessioned2026-05-20T10:13:48Z
dc.date.issued2026-01-03
dc.identifier.doi10.48119/toleho.1677152
dc.identifier.endpage85
dc.identifier.issn2687-3737
dc.identifier.issue2
dc.identifier.openalexW7118079114
dc.identifier.startpage70
dc.identifier.urihttps://hdl.handle.net/11421/39597
dc.identifier.urihttps://doi.org/10.48119/toleho.1677152
dc.identifier.volume7
dc.relation.ispartofJournal of Tourism Leisure and Hospitality
dc.rightsopenAccess
dc.subjectMetropolitan area
dc.subjectQualitative research
dc.subjectVariety (cybernetics)
dc.subjectConsumption (sociology)
dc.subjectDiversity (politics)
dc.subjectTurkish
dc.subjectBrewing
dc.subject.sdg11
dc.titleExploring visitors’ knowledge and motivations regarding the third-generation coffee trend: The case of Eskisehir
dspace.entity.typePublication

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