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Full Description
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.
Contents
Preface - 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
