Uluslararası Global Turizm Araştırmaları Dergisi

Yazarlar: Ümit DEMİRTAS, Gülşah AKKUŞ

Konular:Otelcilik, Konaklama, Spor ve Turizm

Anahtar Kelimeler:Local Cuisine,Hotel Enterprises

Özet: ABSTRACT Local cuisines have an important role for delivering of food and beverage services in hotel enterprises.The purpose of this study is to contribute to both literature and sector by examining one example of local cuisine activities in hotel enterprises.Research has been made in a five star hotel in Izmir based on case study method. Data has been gathered by having face-to-face interviews with 24 persons including managers, restaurant waiters, restaurant customers. Data has been analysed with descriptive analysis technique.Findings indicate that thanks to having local cuisine activities in certain periods provide a better profit for hotel, more intriguing for customers, and more educative for employees. Likewise, local cuisine activities are a completed service instrument for increasing customer satisfaction and earning potential customers by presenting different food selections. The main issue is localizing the different cuisines through local people’s tastes.

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