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.

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Yes, you can access Gastronomy and Hospitality Studies in Tourism by Irfan Yazicioglu,Özgür Yayla,Alper Isin, Irfan Yazicioglu, Özgür Yayla, Alper Isin in PDF and/or ePUB format, as well as other popular books in Social Sciences & Sociology. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Edition

Topic

Social Sciences

Subtopic

Sociology

Index

Social Sciences

Cover
Copyright Information
Preface
Table of Contents
List of Contributors
Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period (Gönül GÖKER, İlknur AYAR)
Chapter 2 Effects of Music in the Food and Beverage Industry (Esra ŞAHİN)
Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses (Fuat BAYRAM)
Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses (Cihan CANBOLAT, Yener OĞAN)
Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects (İhsan KAZKONDU)
Chapter 6 “Slow” Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability (Bülent DEMİRAĞ)
Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine (Mehmet KIZILELI, Kadir ÇETIN)
Chapter 8 Innovative Culinary Development (ICD) (Hilal KESKİN, Damla BAYLAN KALAYCI)
Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey (Öznur CUMHUR, Aysu ALTAŞ)
Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism (Songul KILINÇ ŞAHIN, Deniz TAŞDEMİR)
Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism (Ayşe Gülnihal KAHRAMAN, Gülsün YILDIRIM, Ayşen ERTAŞ)
Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects (Abdullah BADEM)
Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine (Ufuk SAMAV, Adem YETİM, Mete Han ÜNER)
Chapter 14 Gastronomy Tourism Resources and Local Food (Melike ÇAKIR KELEŞ)
Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism (Emrah ÖRGÜN)
Chapter 16 Digital Transformation and E-Gastronomy (Eren YALÇIN, Ayşe Büşra MADENCİ, Ümit SORMAZ)
Chapter 17 The Place of Nutrition in the Discipline of Gastronomy (Tufan SÜREN)
Chapter 18 The Components of Gastronomy Image (İbrahim ÇEKİÇ, Adem ADEMOĞLU)
Chapter 19 Tour Guidance on Gastronomy (Nihat DEMİRTAŞ, Fikret GÖKÇE, Duygu BABAT)
Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory (Muhabbet ÇELİK, Mustafa AKSOY)
Chapter 21 The Role of Social Media in Marketing of Gastronomy (Hakkı ÇILGINOĞLU, Kaan Berk DALAHMETOĞLU)
Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism (Sibel ÖNÇEL, Mehmet Selman BAYINDIR)
Chapter 23 Health Tourism Practices in Turkey (Mehmet KABACIK)
Chapter 24 Sharing Economy in Tourism Industry (Yasemin KOÇAK BİLGİN, )
Chapter 25 From the Discovery of Fire to İndustry 5.0: Past, Present and Future of Gastronomy (Serdar ÇÖP, Mehtap ÇERKEZ)
Chapter 26 An Experiential Perspective on the World’s Best Restaurants (Burcu Ayşenur SAKLI)
Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy (Ersan EROL)
Chapter 28 Specification of Cook Selection Criteria and Importance (Emrah Köksal SEZGİN, Ahu SEZGİN, Burcu ILGAZ)
Chapter 29 Special Interest Tourism in Kars Province (Seda DERİNALP ÇANAKÇI)
Chapter 30 Studies to Reduce Food Loss in Tourism (lkay YILMAZ, Nurten BEYTER, Esra KANOĞLU)
Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism (Berker ÇİFTÇİ)

About this book

Frequently asked questions

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Table of contents