GREEN KITCHEN APPLICATIONS: THE CASE OF GAZIANTEP

Esma Çokadar; Nalan Işık

Makale detayları

GREEN KITCHEN APPLICATIONS: THE CASE OF GAZIANTEP

Yazarlar:

Esma Çokadar | Nalan Işık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.23 Issue 23, pp.38-64

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301291

pISSN:

1302-8545

Anahtar kelimeler:

Özet:

 Within the scope of environmental protection, green kitchen applications provide a new solution for gastronomy destinations in terms of local promotion and competitiveness instead of food and beverages. In this context, the research aimed to determine the green kitchen practices in 3, 4, 5 star hotel kitchens and food and beverage businesses in Gaziantep and the green kitchen evaluations of the kitchen workers. For this, a face-to-face survey was applied to 205 kitchen workers in Gaziantep hotel kitchen and food and beverage business. As a result of the factor analysis applied to the scale, 5 dimensions were determined as waste applications in the kitchen, use of eco-label use in the kitchen, operation attitude of enterprises and expanding, environmental friendly applications of enterprises, use of renewable energy consumption in enterprises. According to the results of the research, it has been determined that the evaluation of green kitchen applications by the kitchen workers is highly positive and the results they experience according to age, education and experience variables. It has been suggested to policy developers to encourage green kitchen practices and to use the technical and theoretical knowledge of kitchen workers on green kitchen through trainings.

 Within the scope of environmental protection, green kitchen applications provide a new solution for gastronomy destinations in terms of local promotion and competitiveness instead of food and beverages. In this context, the research aimed to determine the green kitchen practices in 3, 4, 5 star hotel kitchens and food and beverage businesses in Gaziantep and the green kitchen evaluations of the kitchen workers. For this, a face-to-face survey was applied to 205 kitchen workers in Gaziantep hotel kitchen and food and beverage business. As a result of the factor analysis applied to the scale, 5 dimensions were determined as waste applications in the kitchen, use of eco-label use in the kitchen, operation attitude of enterprises and expanding, environmental friendly applications of enterprises, use of renewable energy consumption in enterprises. According to the results of the research, it has been determined that the evaluation of green kitchen applications by the kitchen workers is highly positive and the results they experience according to age, education and experience variables. It has been suggested to policy developers to encourage green kitchen practices and to use the technical and theoretical knowledge of kitchen workers on green kitchen through trainings.

 Within the scope of environmental protection, green kitchen applications provide a new solution for gastronomy destinations in terms of local promotion and competitiveness instead of food and beverages. In this context, the research aimed to determine the green kitchen practices in 3, 4, 5 star hotel kitchens and food and beverage businesses in Gaziantep and the green kitchen evaluations of the kitchen workers. For this, a face-to-face survey was applied to 205 kitchen workers in Gaziantep hotel kitchen and food and beverage business. As a result of the factor analysis applied to the scale, 5 dimensions were determined as waste applications in the kitchen, use of eco-label use in the kitchen, operation attitude of enterprises and expanding, environmental friendly applications of enterprises, use of renewable energy consumption in enterprises. According to the results of the research, it has been determined that the evaluation of green kitchen applications by the kitchen workers is highly positive and the results they experience according to age, education and experience variables. It has been suggested to policy developers to encourage green kitchen practices and to use the technical and theoretical knowledge of kitchen workers on green kitchen through trainings.

 Çevresel duyarlılık kapsamında yeşil mutfak uygulamaları gastronomi destinasyonları için yöresel ürünlerin tanıtımı ve rekabet edilebilirlik açısından yiyecek içecek firmalarına yeni fırsatlar sağlamaktadır. Bu bağlamda araştırma Gaziantepte 3, 4, 5 yıldızlı otel mutfakları ile yiyecek içecek işletmelerinde yeşil mutfak uygulamalarını ve mutfak çalışanlarının yeşil mutfağı değerlendirmelerini tespit etmeyi amaçlamıştır. Bunun için Gaziantep otel mutfakları ile yiyecek içecek işletmelerindeki 205 mutfak çalışanına yüz yüz anket uygulaması gerçekleştirilmiştir. Ölçeğe uygulanan faktör analizi sonucunda mutfakta israfı önlemeye yönelik uygulamalar, mutfakta eko etiketli araçların kullanımı, işletmelerin çevresel tutum ve davranışları, işletmelerin çevre dostu uygulamaları, işletmelerde yenilebilir enerji kaynaklarının kullanımı olmak üzere 5 boyut tespit edilmiştir. Araştırma bulgularına göre mutfak çalışanlarının yeşil mutfak uygulamalarını değerlendirmelerinin yüksek düzeyde olumlu olduğu ve yaş, eğitim ile mesleki tecrübe değişkenlerine göre farklılıklar olduğu sonuçları tespit edilmiştir. Politika yapıcılarına yeşil mutfak uygulamalarının teşvik edilmesi ile mutfak çalışanlarının yeşil mutfak konusunda teknik ve teorik bilgilerinin eğitimler yoluyla artırılması önerilmiştir.

Makale detayları

GREEN KITCHEN APPLICATIONS: THE CASE OF GAZIANTEP

Yazarlar:

Esma Çokadar | Nalan Işık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.23 Issue 23, pp.38-64

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301291

pISSN:

1302-8545

Green kitchen

Food and beverage businesses

Survey

GaziantepYeşil Mutfak

Yiyecek içecek işletmesi

Anket

Gaziantep

Sayı

Makale detayları

Yazarlar: Esma Çokadar | Nalan Işık

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Turizm (Diğer)

Dergi: Journal of Travel and Tourism Research Vol.23 Issue 23, pp.38-64

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001301291

pISSN: 1302-8545

Sayı

Yazarlar:

Esma Çokadar | Nalan Işık

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.23 Issue 23, pp.38-64

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301291

pISSN:

1302-8545