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