Current Trends and Practices in Tourism

This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.

This 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.

Autorentext

Ozgur Yayla is an Associate Professor at Manavgat Tourism Faculty in Akdeniz University, Turkey. He received his Master's degree in Tourism Management and Ph.D. degree in Recreation Management from Gazi University. His primary research interests involve recreational activities, service quality, tourist behaviour, destination marketing and the interaction between residents and tourists in destinations.

Alper Is , PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at I mir Katip Celebi University, Turkey. His research interests include tourism, gastronomy, food & beverage management and also destination marketing.

I fan Yaziciog u, Prof. Dr., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hac Bayram Veli University, Turkey. His research interests include tourism, gastronomy, hospitality and also tourism industry.

Faut Bayram, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Bolu Abant I zet Baysal University, Turkey. His research interests include gastronomy, food & beverage management and also green hotel practices.

Rabia Bolukbas , PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara Hac Bayram Veli University, Turkey. His research interests include gastronomy, food & beverage management and also tourism education.

Inhalt

Preface - List of Contributors - Gönül GÖKER/ lknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra AH N: 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 O AN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - hsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Bülent DEM RA : 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 KESK N/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - Öznur CUMHUR/Aysu ALTA : Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINÇ AHIN/Deniz TA DEM R: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ay e Gülnihal KAHRAMAN, Gülsün YILDIRIM/Ay en ERTA : 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 YET M/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike ÇAKIR KELE : Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALÇIN/Ay e Bü ra MADENC /Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - brahim ÇEK Ç/Adem ADEMO LU: Chapter 18 The Components of Gastronomy Image - Nihat DEM RTA /Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet ÇEL K/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakk ÇILGINO LU/Kaan Berk DALAHMETO LU: 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 B LG N/ evki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to ndustry 5.0: Past, Present and Future of Gastronomy - Burcu Ay enur 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 SEZG N/Ahu SEZG N/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DER NALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province - lkay YILMAZ/Nurten BEYTER/Esra KANO LU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker Ç FTÇ : Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism