This book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies with other areas of tourism. In addition, the content has been enriched with examples of hospitality applications in tourism.
This book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies with other areas of tourism. In addition, the content has been enriched with examples of hospitality applications in tourism.
¿rfan Yaz¿c¿ölu, is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hac¿ Bayram Veli University, Turkey. His research interests include tourism, gastronomy, hospitality and tourism industry. Alper I¿¿n, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hac¿ Bayram Veli University, Turkey. His research interests include tourism, gastronomy, food & beverage management and destination marketing. Özgür Yayla is currently an associate professor in the Faculty of Tourism, Manavgat at Akdeniz University, Turkey. He received his Master's degree in tourism management and PhD degree in recreation management from Gazi University. His primary research interests involve recreational activities, service quality, tourist behaviour, destination marketing and the interaction between residents and tourists in destinations.
Inhaltsangabe
Preface - List of Contributors - Gönül GÖKER/Ilknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra SAHIN: Chapter 2 Effects of Music in the Food and Beverage Industry - Fuat BAYRAM: Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses - Cihan CANBOLAT/Yener OGAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - Ihsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Bülent DEMIRAG: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability - Mehmet KIZILELI/Kadir ÇETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine - Hilal KESKIN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - Öznur CUMHUR/Aysu ALTAS: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINÇ SAHIN/Deniz TASDEMIR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ayse Gülnihal KAHRAMAN, Gülsün YILDIRIM/Aysen ERTAS: Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism - Abdullah BADEM: Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects - Ufuk SAMAV/Adem YETIM/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike ÇAKIR KELES: Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALÇIN/Ayse Büsra MADENCI/Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - Ibrahim ÇEKIÇ/Adem ADEMOGLU: Chapter 18 The Components of Gastronomy Image - Nihat DEMIRTAS/Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet ÇELIK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakki ÇILGINOGLU/Kaan Berk DALAHMETOGLU: Chapter 21 The Role of Social Media in Marketing of Gastronomy - Sibel ÖNÇEL/Mehmet Selman BAYINDIR: Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism - Mehmet KABACIK: Chapter 23 Health Tourism Practices in Turkey - Yasemin KOÇAK BILGIN/Sevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to Industry 5.0: Past, Present and Future of Gastronomy - Burcu Aysenur SAKLI: Chapter 26 An Experiential Perspective on the World's Best Restaurants - Ersan EROL: Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy - Emrah Köksal SEZGIN/Ahu SEZGIN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DERINALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province - Ilkay YILMAZ/Nurten BEYTER/Esra KANOGLU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker ÇIFTÇI: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism
Preface - List of Contributors - Gönül GÖKER/Ilknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra SAHIN: Chapter 2 Effects of Music in the Food and Beverage Industry - Fuat BAYRAM: Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses - Cihan CANBOLAT/Yener OGAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - Ihsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Bülent DEMIRAG: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability - Mehmet KIZILELI/Kadir ÇETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine - Hilal KESKIN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - Öznur CUMHUR/Aysu ALTAS: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINÇ SAHIN/Deniz TASDEMIR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ayse Gülnihal KAHRAMAN, Gülsün YILDIRIM/Aysen ERTAS: Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism - Abdullah BADEM: Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects - Ufuk SAMAV/Adem YETIM/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike ÇAKIR KELES: Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALÇIN/Ayse Büsra MADENCI/Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - Ibrahim ÇEKIÇ/Adem ADEMOGLU: Chapter 18 The Components of Gastronomy Image - Nihat DEMIRTAS/Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet ÇELIK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakki ÇILGINOGLU/Kaan Berk DALAHMETOGLU: Chapter 21 The Role of Social Media in Marketing of Gastronomy - Sibel ÖNÇEL/Mehmet Selman BAYINDIR: Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism - Mehmet KABACIK: Chapter 23 Health Tourism Practices in Turkey - Yasemin KOÇAK BILGIN/Sevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to Industry 5.0: Past, Present and Future of Gastronomy - Burcu Aysenur SAKLI: Chapter 26 An Experiential Perspective on the World's Best Restaurants - Ersan EROL: Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy - Emrah Köksal SEZGIN/Ahu SEZGIN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DERINALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province - Ilkay YILMAZ/Nurten BEYTER/Esra KANOGLU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker ÇIFTÇI: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism
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