Market Research on Gluten -Free Product Options in Patisserie Menus in Istanbul

Sinem Barlak; Mehmet Sinan Başar

Makale detayları

Market Research on Gluten -Free Product Options in Patisserie Menus in Istanbul

Yazarlar:

Sinem Barlak | Mehmet Sinan Başar

Yayıncı:

Kastamonu University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi Vol.10 Issue 1, pp.56-74

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001350979

pISSN:

2587-1080

Anahtar kelimeler:

Özet:

 Objective: To conduct a comprehensive evaluation of the menus of pastry shops in Istanbul in terms of gluten-free product options. The evaluation aims to determine the variety, content, nutritional values, production and service requirements of the gluten-free products offered in the menus, as well as to analyze the expectations of the business managers who put these products on their menus and to determine their satisfaction levels in order to predict the current situation and future growth trend of the sector. Method: Descriptive and content analysis techniques, which are widely used in qualitative research method, were preferred in the study. In line with the determined purpose, data were collected from 21 gluten-free patisserie business managers in Istanbul by using semi-structured interview technique. Findings: As a result of the research, it was determined that gluten-free patisserie businesses were able to implement their practices for gluten-free product options to a certain extent, they had sufficient knowledge and skills about gluten-free product production and service, their costs were high and they had difficulties in product supply. Conclusion: When the results obtained from the research are evaluated, it is determined that gluten-free patisserie establishments cannot fully meet the demand, product variety and production and service facilities are limited.

 Objective: To conduct a comprehensive evaluation of the menus of pastry shops in Istanbul in terms of gluten-free product options. The evaluation aims to determine the variety, content, nutritional values, production and service requirements of the gluten-free products offered in the menus, as well as to analyze the expectations of the business managers who put these products on their menus and to determine their satisfaction levels in order to predict the current situation and future growth trend of the sector. Method: Descriptive and content analysis techniques, which are widely used in qualitative research method, were preferred in the study. In line with the determined purpose, data were collected from 21 gluten-free patisserie business managers in Istanbul by using semi-structured interview technique. Findings: As a result of the research, it was determined that gluten-free patisserie businesses were able to implement their practices for gluten-free product options to a certain extent, they had sufficient knowledge and skills about gluten-free product production and service, their costs were high and they had difficulties in product supply. Conclusion: When the results obtained from the research are evaluated, it is determined that gluten-free patisserie establishments cannot fully meet the demand, product variety and production and service facilities are limited.

 Objective: To conduct a comprehensive evaluation of the menus of pastry shops in Istanbul in terms of gluten-free product options. The evaluation aims to determine the variety, content, nutritional values, production and service requirements of the gluten-free products offered in the menus, as well as to analyze the expectations of the business managers who put these products on their menus and to determine their satisfaction levels in order to predict the current situation and future growth trend of the sector. Method: Descriptive and content analysis techniques, which are widely used in qualitative research method, were preferred in the study. In line with the determined purpose, data were collected from 21 gluten-free patisserie business managers in Istanbul by using semi-structured interview technique. Findings: As a result of the research, it was determined that gluten-free patisserie businesses were able to implement their practices for gluten-free product options to a certain extent, they had sufficient knowledge and skills about gluten-free product production and service, their costs were high and they had difficulties in product supply. Conclusion: When the results obtained from the research are evaluated, it is determined that gluten-free patisserie establishments cannot fully meet the demand, product variety and production and service facilities are limited.

 Amaç: İstanbulda bulunan pastane işletme menülerinin glutensiz ürün seçenekleri açısından kapsamlı bir değerlendirilmesinin yapılmasıdır. Değerlendirme; menülerde sunulan glutensiz ürünlerin çeşitlilik, içerik, besin değerleri, üretim ve servis gereklilikleri gibi birçok özelliklerinin belirlenmesinin yanı sıra sektörün bugün ki durumu ve gelecekteki büyüme eğiliminin tahmin edilebilmesi açısından bu ürünleri menülerine koyan işletme yöneticilerinin beklentilerinin analiz edilebilmesi ve memnuniyet düzeylerinin tespit edilebilmesidir. Yöntem: Çalışmada nitel araştırma yönteminde yaygın bir şekilde kullanılan betimsel ve içerik analiz teknikleri tercih edilmiştir. Belirlenen amaç doğrultusunda İstanbul ilinde faal durumda bulunan 21 adet glutensiz pastane işletme yöneticilerinden yarı yapılandırılmış görüşme tekniği kullanılarak veriler toplanmıştır. Bulgular: Yapılan araştırma sonucunda, glutensiz pastane işletmelerinde glutensiz ürün seçeneklerine yönelik gerçekleştirmiş oldukları uygulamaları belirli ölçüde uygulayabildikleri, glutensiz ürün üretimi ve servisi hakkında yeterli bilgi ve beceriye sahip oldukları, maliyetlerinin yüksek olduğu ve ürün tedariğinde zorlandıkları belirlenmiştir. Sonuç: Araştırmadan elde edilen sonuçlar değerlendirildiğinde glutensiz pastane işletmelerinin talebi tam olarak karşılayamadıkları, ürün çeşitliliği ve üretim ve servis olanaklarının kısıtlı olduğu saptanmıştır.

Makale detayları

Market Research on Gluten -Free Product Options in Patisserie Menus in Istanbul

Yazarlar:

Sinem Barlak | Mehmet Sinan Başar

Yayıncı:

Kastamonu University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi Vol.10 Issue 1, pp.56-74

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001350979

pISSN:

2587-1080

Gluten

Gluten-Free Nutrition

Gluten-free Bakery Products

Patisserie BusinessesGluten

Glutensiz Beslenme

Glutensiz Unlu Mamuller

Glutensiz Pastane İşetmeleri

Sayı

Makale detayları

Yazarlar: Sinem Barlak | Mehmet Sinan Başar

Yayıncı: Kastamonu University

Ana Başlıklar: Gastronomi

Dergi: Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi Vol.10 Issue 1, pp.56-74

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001350979

pISSN: 2587-1080

Sayı

Yazarlar:

Sinem Barlak | Mehmet Sinan Başar

Yayıncı:

Kastamonu University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi Vol.10 Issue 1, pp.56-74

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001350979

pISSN:

2587-1080