Determination of the inclusion levels of street foods in the menus of food and beverage businesses in Kadıköy İstanbul

Şaban Kargiglioğlu

Makale detayları

Determination of the inclusion levels of street foods in the menus of food and beverage businesses in Kadıköy İstanbul

Yazarlar:

Şaban Kargiglioğlu

Yayıncı:

Ordu University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.14 Issue 1, pp.49-64

Belge Tipi:

Makale

Yayın Tarihi:

8/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001312929

pISSN:

1309-9302

Anahtar kelimeler:

Özet:

 Turkey is a country that is highly preferred by tourists due to its geographical location, nature, historical beauties and food culture. Street foods can be affected by factors such as geographical location, mode of production, historical development, economic, cultural relations, belief and ethnic status. With the increasing popularity of street food in recent years, it is seen that street food has been added to the menus of cafes and restaurants. The main purpose of this study is to determine the inclusion levels of street foods in the menus of food and beverage businesses. The population of the study are employees of food and beverage businesses in Kadiköy. The level of street food in the menu is examined with a sample of a personnel n25 from a food and beverage businesses in Kadıköy. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities chef, waiter, business manager and employer of food and beverage businesses determined through purposive sampling method. The findings illustrate that there was intense preference of street foods in food and beverage businesses. It has been observed that some businesses use street foods as the main theme in restaurant design and menu planning. It is seen that street foods are preferred either as sides next to beverages or as appetizers before the main meal.

 Turkey is a country that is highly preferred by tourists due to its geographical location, nature, historical beauties and food culture. Street foods can be affected by factors such as geographical location, mode of production, historical development, economic, cultural relations, belief and ethnic status. With the increasing popularity of street food in recent years, it is seen that street food has been added to the menus of cafes and restaurants. The main purpose of this study is to determine the inclusion levels of street foods in the menus of food and beverage businesses. The population of the study are employees of food and beverage businesses in Kadiköy. The level of street food in the menu is examined with a sample of a personnel n25 from a food and beverage businesses in Kadıköy. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities chef, waiter, business manager and employer of food and beverage businesses determined through purposive sampling method. The findings illustrate that there was intense preference of street foods in food and beverage businesses. It has been observed that some businesses use street foods as the main theme in restaurant design and menu planning. It is seen that street foods are preferred either as sides next to beverages or as appetizers before the main meal.

 Turkey is a country that is highly preferred by tourists due to its geographical location, nature, historical beauties and food culture. Street foods can be affected by factors such as geographical location, mode of production, historical development, economic, cultural relations, belief and ethnic status. With the increasing popularity of street food in recent years, it is seen that street food has been added to the menus of cafes and restaurants. The main purpose of this study is to determine the inclusion levels of street foods in the menus of food and beverage businesses. The population of the study are employees of food and beverage businesses in Kadiköy. The level of street food in the menu is examined with a sample of a personnel n25 from a food and beverage businesses in Kadıköy. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities chef, waiter, business manager and employer of food and beverage businesses determined through purposive sampling method. The findings illustrate that there was intense preference of street foods in food and beverage businesses. It has been observed that some businesses use street foods as the main theme in restaurant design and menu planning. It is seen that street foods are preferred either as sides next to beverages or as appetizers before the main meal.

 Türkiye coğrafi konumu, doğası, tarihi güzellikleri ve yemek kültürü nedeniyle turistler tarafından oldukça tercih edilen bir ülkedir. Sokak yemekleri coğrafi konum, üretim şekli, tarihi gelişim, ekonomik, kültürel ilişkiler, inanç ve etnik durum gibi faktörlerden etkilenebilir. Sokak yemeklerinin son yıllarda artan popülaritesi ile birlikte kafe ve restoranların menülerine sokak yemeklerinin eklendiği görülmektedir. Bu çalışmanın temel amacı, yiyecek içecek işletmelerinin menülerinde sokak yemeklerinin yer alma düzeylerini belirlemektir. Araştırmanın evrenini Kadıköyde bulunan yiyecek içecek işletmelerinin çalışanları oluşturmaktadır. Örneklem ise, Kadıköydeki yiyecek içecek işletmelerinde çalışanlar n25 oluşturmaktadır. Nitel araştırma tekniklerinden yarı yapılandırılmış görüşme tekniği kullanılmıştır. Amaçlı örnekleme yöntemi ile belirlenen yiyecek içecek işletmelerinin yetkilileri şef, garson, işletme müdürü ve işveren ile görüşmeler yapılmıştır. Bulgular, yiyecek içecek işletmelerinde sokak gıdalarının yoğun bir şekilde tercih edildiğini göstermektedir. Bazı işletmelerin restoran tasarımı ve menü planlamasında sokak yemeklerini ana tema olarak kullandıkları gözlemlenmiştir. Sokak yemeklerinin ya içeceklerin yanında yan ürün olarak ya da ana yemek öncesi meze olarak tercih edildiği görülmektedir.

Makale detayları

Determination of the inclusion levels of street foods in the menus of food and beverage businesses in Kadıköy İstanbul

Yazarlar:

Şaban Kargiglioğlu

Yayıncı:

Ordu University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.14 Issue 1, pp.49-64

Belge Tipi:

Makale

Yayın Tarihi:

8/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001312929

pISSN:

1309-9302

Food and Beverages Businesses

Menu Planning

Street food

Istanbul.Yiyecek ve İçecek İşletmeleri

Menü Planlama

Sokak yemekleri

İstanbul.

Food and Beverages Businesses

Menu Planning

Street food

Istanbul.

Sayı

Makale detayları

Yazarlar: Şaban Kargiglioğlu

Yayıncı: Ordu University

Ana Başlıklar: Turizm (Diğer)

Dergi: Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.14 Issue 1, pp.49-64

Belge Tipi: Makale

Yayın Tarihi: 8/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001312929

pISSN: 1309-9302

Sayı

Yazarlar:

Şaban Kargiglioğlu

Yayıncı:

Ordu University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi Vol.14 Issue 1, pp.49-64

Belge Tipi:

Makale

Yayın Tarihi:

8/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001312929

pISSN:

1309-9302