Journal of Tourism Research Institute

Yazarlar: Osman Özer

Konular:-

Anahtar Kelimeler:Practical Gastronomy Congress,Practical Culinary Congress,Practical Culinary Arts Congress,Practical Culinary Gastronomy,Practical Culinary Gastronomy and Culinary Arts Congress,Innovation

Özet: Nowadays, the interest in organizing congresses and symposiums has increased due to regular income generation and increase in the number of participants in terms of organizers. This situation has directed the event organizers to make successful organizations and to diversify the events to reach high number of participants. The aim and difference of the Applied Gastronomy Congress from other cookery, gastronomy and culinary arts congresses, symposiums and the like will be that the academicians in the field will explain their work to the participants. A colorful paper book or file can be prepared by photographing the studies. Practitioner academics will be able to present their skills and studies in a practical way, in line with their goals. Thus, academicians will be able to increase their theoretical and practical knowledge. With their increased knowledge, they will be able to contribute to their students and the scientific world. In this study, the importance of the concept of Applied Gastronomy Congress, which can be an innovative study that can be carried out within the scope of private sector (industry) collaboration with the university, was emphasized, and a detailed literature review on innovation, gastronomy, congress, conference, cookery and food culture was carried out in terms of cooperation with the university. The importance of congresses, conferences and symposium in tourism are examined. With this study, it was aimed to realize the economic expectations by helping the birth of a new innovative congress style by making a patent application.

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