Authors:Zafer ÖZBEY; Hasan KÖŞKER Abstract: Soup; It has an important place in Turkish cuisine with its nutritious feature, local variety and taste. Each region and province has its own soup types. These soups, which appeal to all age groups, are one of the indispensable foods of the tables for breakfast, lunch and dinner. The main purpose of this research is to identify the soups with geographically indicated and in the application process of geographical indication in Turkey and to describe the current situation. Another aim of the research is to draw attention to the importance of geographical indication. The research data were obtained from the "geographic indication and traditional product name statistics" of the Turkish Patent and Trademark Office on June 15, 2021, using the document review technique within the scope of the qualitative research method. Research data were analyzed and interpreted using descriptive analysis technique. The findings reveal that there are 18 soups with geographical indications, and 35 soups whose geographical indication evaluation process is ongoing. One of the soups with geographical indications was registered with the name of origin, one with the traditional product name, and 16 with the indication of origin. All of the soups, whose application process is still in progress, have applied with the indication of origin. The first geographically indicated soup was registered in 2010. As of 2020, there has been a significant increase in the number of soups with geographical indications and applications for geographical indications. This situation can be interpreted as a sign of increasing awareness about geographical indication in recent years. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Aysun GARGACI KINAY; Hünkar Avni DUYAR Abstract: Seaweed and algal products constitute a special part of the diet in many countries of the world and DHA, mucopolysaccharides and various vitamins have been produced. Seaweeds are among functional foods with high fiber structure and low cholesterol content, with high nutritional quality.In this study, spirulina was used as a food additive in the production of grissin, which is an important part of dietary nutrition. Spirulina, which is rich in protein, fatty acid, nutritional value, and vitamins, was investigated as a new product of dietary nutrition. The two groups formed (Grissini with Sade and Grissini with Spirulina) were evaluated by sensory and physical analyzes.It has been determined that spirulina added grissins are sensually indistinguishable from plain grissin and can be consumed, and are more fragile and brittle as a result of physical analysis. As a result of the analysis, it was determined that spirulina added grissins are physically more robust than spirulina, they do not have a sensory flavor difference, but they have low sensory points due to their green color, and they are different from the general bakery product character because they are greener according to color analysis. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Sila KARACAOĞLU Abstract: Electronic word of mouth is an important concept in the tourism industry since sharing information and experiences on various online platforms can affect tourists’ perceived destination image and behavioural intentions. The aim of this study is to investigate the relationship between electronic word of mouth, destination image and behavioural intentions in the context of Eskişehir case. The sampling technique used was non-probability sampling with both purposive sampling and convenience sampling. In this context, the created questionnaire form; in various digital platforms; was presented to the people who visited Eskişehir in the last 3 years. Data were collected from 392 domestic tourists between December 2020-January 2021. The socio-demographic data obtained from the participants was interpreted by calculating the frequency, percentage, mean, and standard deviation values from descriptive statistics. The top three digital platforms where the participants read/watch the most travel reviews on the internet are respectively; Instagram, Tripadvisor, and various personal travel blogs. Regression analysis with the help of SPSS program was used to test the hypotheses in the model created for the relationship between variables. The findings of the study show that eWOM has positive and significant results on both destination imageand behavioural intentions. Also, the destination imagehas a positive and significant influence on future behavioural intentions. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Seyran REYHANDALI; Hasan CİNNİOĞLU Abstract: The main purpose of this research is; The aim of this study is to determine the relationship betweenthe fear of Covid-19 and burnout levels of restaurant employees operating in Hatay. Accordingly,determining the effects of fear of Covid-19 on employees, emotional exhaustion, depersonalizationand low personal achievement, which are sub-dimensions of burnout, are among the sub-objectivesof this study. Although there are many studies examining the Covid-19 outbreak, this research isimportant because there are limited studies examining the burnout levels of restaurant businessesand their employees. The universe of the research consists of the employees of restaurant businessesoperating in Hatay. The province of Hatay was preferred due to the fact that the region chosen forthe research is a developing region with tourism potential and the increase in restaurant businesses.In order to achieve this aim, data were obtained from the employees of restaurant businessesoperating in the province of Hatay by survey method. The developed questionnaire was approvedby the Iskenderun Technical University Ethics Committee. Data were collected online (due topandemic conditions) in May-June 2021. Since the number of restaurant employees is not knownexactly, 384 people were accepted as a sufficient number as the sample, since it was accepted as anunlimited universe. Due to the pandemic we are in, a total of 274 surveys were made, as manyrestaurant businesses were closed during the survey period. As a result of the data obtained; It hasbeen determined that there is a positive and significant relationship between the fear of Covid-19and burnout levels of the employees. However, in terms of the sub-dimensions of burnout, a positiveand significant relationship was found between the fear of Covid-19 and emotional exhaustion.Likewise, a positive and significant relationship was found between depersonalization.. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Elif Esma KARAMAN; Melike ÖZKAN, Melek YAMAN Abstract: Yöresel gıdalar ve beslenme alışkanlıkları, toplumların yaşayış şekli ve şartları ile ilgili en önemli ipuçlarından olup, kültürel mirasın da birer parçasını oluşturmaktadır. Geleneksel ürünlerimizin yok olmaması, geleneksel beslenme alışkanlıklarımızın sürdürülmesi insan sağlığı açısından da büyük önem arz etmektedir. Gıda kültürümüzün korunması ve insanların sağlıklı beslenebilmesi için yöresel tatlara önem verilmesi gerekmektedir. Bu doğrultuda Türk mutfak kültüründe köklü geçmişe sahip olan kavut unu ele alınmıştır. Araştırmanın amacı kültürel miras olarak değerlendirilebilen kavut unun besin değerleri incelenerek, kavut unu ile yapılan yemeklerin besin değerleri ortaya konulmuştur. Araştırmanın amacı doğrultusunda Erzurum-İspir ilçesine ait olan kavut unu kullanılmıştır. Söz konusu kavut unun besin değerleri incelenerek diğer tahıl ürünü olan buğday ve arpa unları ile kıyaslanmıştır. Daha sonra kavut unu ile yapılan çorba ve tatlı yemeklerinin besin değerleri hesaplanmıştır. Araştırma sonucunda kavut ununun ve kavut unu ile yapılan yemeklerin enerji miktarı, protein, yağ, karbonhidrat ve lif gibi besinsel özelliklerinin oldukça yüksek olduğu saptanmıştır. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Duran CANKÜL; Anıl KURT, Mustafa Çağatay KIZILTAŞ Abstract: In this research, it is aimed to examine the relationship between hedonic and utilitarian values, consumer satisfaction and behavioral intentions in ethnic restaurants. Following the aim, the research uses a questionnaire that is one of the quantitative methods The population of the study consists of ethnic restaurant customers living in Turkey, and the sample of the study consists of 393 consumers who were determined by convenience sampling method and had at least one experience of eating in an ethnic restaurant. In the analysis of the data, confirmatory factor analysis (CFA) was applied to determine the consistency and reliability of the measurement variables. Afterwards, the adequacy of the research model and the validity of the hypotheses were tested with structural equation modeling (SEM). As a result, it has been determined that the hedonic value variable has a statistically significant and positive effect on consumer satisfaction and behavioral intention in ethnic restaurants. While the utilitarian value variable has an effect on consumer satisfaction, it has been determined that it has no significant effect on behavioral intention and has less effect than hedonic value. At the same time, it draws attention as another result that consumer satisfaction acts as a bridge between hedonic and utilitarian value and behavioral intentions and has a positive effect on behavioral intentions. PubDate: Sat, 30 Oct 2021 00:00:00 +030
Authors:Öznur CUMHUR Abstract: This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Turkey. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. When evaluated in general, the present study showed that with a lesson like food safety and hygiene, deficiencies in food safety information can be overcome. PubDate: Sat, 30 Oct 2021 00:00:00 +030
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