Theories and Practices in Tourism, Marketing and Management

This book, "Theories and Practices in Tourism, Marketing and Management," is a testament to rigorous scientific inquiry in the realm of tourism and hotel management. It stands as an essential reference for scholars and industry leaders engaged in cutting-edge research and practical applications within these fields.

This book, Theories and Practices in Tourism, Marketing and Management, is a testament to rigorous scientific inquiry in the realm of tourism and hotel management. It serves as an essential reference for scholars and industry leaders engaged in cutting-edge research and practical applications within these domains. With a focus on the dynamic intersections of tourism, marketing, and management, this volume highlights critical issues and contemporary challenges. It seeks to bridge theoretical nsights with practical solutions, offering a comprehensive perspective enriched by he latest advancements in international literature and research.

Autorentext

I rfan Yaz c og lu is a Professor at Ankara Hac Bayram Veli University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. He can be contacted at: rfan.yazicioglu@hbv.edu.tr Alper Is n is an Associate Professor at Izmir Katip Çelebi University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. He can be contacted at: alper.isin@ikc.edu.tr Özgür Yayla is an Associate Professor at the Manavgat Tourism Faculty, AkdenizUniversity, Turkey. His primary research interests include recreational activities, service quality, tourist behaviour, and destination marketing. He can be contacted at: ozguryayla@akdeniz.edu.tr Yener Og an has been working at Artvin Çoruh University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, and is also the head of the department. His research focuses on various gastronomy, including local cuisine, gastronomic experiences, culinary education, Turkish cuisine, hygiene and sanitation, gastronomic products, food waste, professional kitchens, and Artvin cuisine. Eren Yalç n is a Research Assistant at Selçuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition. He can be contacted at: yalcinerene@gmail.com

Inhalt

Preface List of Contributors Gönül GÖKER/lknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period Esra AHN: 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 OAN: 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 DEMRA: 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 KESKN/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 TADEMR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism Aye Gülnihal KAHRAMAN, Gülsün YILDIRIM/Ayen 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 YETM/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/Aye Büra MADENC/Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy brahim ÇEKÇ/Adem ADEMOLU: Chapter 18 The Components of Gastronomy Image Nihat DEMRTA/Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy Muhabbet ÇELK/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 ÇILGINOLU/Kaan Berk DALAHMETOLU: 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 BLGN/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 Ayenur 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 SEZGN/Ahu SEZGN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance Seda DERNALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province lkay YILMAZ/Nurten BEYTER/Esra KANOLU: Chapter 30 Studies to Reduce Food Loss in Tourism Berker ÇFTÇ: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism