The aim of the present study is to reveal the opinions of the chefs who working as a manager
in the kitchen department within the food and beverage sector about what changes might …

The primary objective of this study is to evaluate and comprehend foreign tourists' cooking
class experiences in Istanbul. In the study conducted a qualitative case study method was …

Purpose The purpose of this study is to examine and understand the experiences of tourists
in the Turkish coffee houses in Istanbul, Turkey. Design/methodology/approach In this study …

The study examines the perspective of menu planning practices in Gaziantep. Gaziantep is
the first city in Turkey that is awarded with the title of “City of Gastronomy” by the “Network of …

Nowadays, menu planning plays an important role on hotels' positioning and increasing
their food and beverage sales since it is an effective marketing tool. Accordingly, hotels have …

This study examines how the Menu Management Process Model is realized in practice. To
the best of the author's knowledge, this study is the first to evaluate this model empirically by …

This study aims to understand the decision-making process of restaurant customers through
menu designs. In this context, the study was carried out in a simulated restaurant. This study …

There seems to be no concerted agreement on the scope of gastronomy and what it exactly
covers as a discipline, thus discussions are still underway (Berg et al., 2003; Maberly and …

The aim of this study is to analyse one of the soft power elements of foreign policy: the
tourism industry, Turkey-Africa relations in particular from the perspective of Turkish women …

Bu çalışmanın amacı, bölgesel kalkınmanın önemli bir organizasyonu olan Kalkınma
Ajanslarında (KA) üst düzey yönetici olarak çalışan genel sekreterlerin dijitalleşmenin İnsan …