Aşçılık Programı / Culinary
Collections in this community
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Aşçılık Programı Bildiri & Sunum Koleksiyonu [2]
Aşçılık Programına ait bildiri ve sunumlar bu koleksiyonda listelenir.
Recent Submissions
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Kültürel Miras Bağlamında Sakarya İlinde Yaşayan Etnik Grupların Türk Mutfağına Katkıları
(Muharrem TUNA, 2018)Yeme içme kültürü insanların yaşam amacını oluşturmaktadır. İnsanların yeme içme ihtiyacını karşılaması, yaşadıkları yörenin, bölgenin, ülkenin coğrafi koşullarından etkilenmektedir. Böylelikle her yörede yaşayan insanlar, ... -
Wild Edible Plants of Mersin (Turkey) and Their Gastronomic Usage Types
(İrfan YAZICIOĞLU, 2022)It has been demonstrated by many studies to date that more used to plant foods in terms of nutrition is great importance in terms of health. Antioxidant content of plants plays an important role in the prevention or treatment ... -
Crisis management practices and strategic responses through customer loyalty and price strategy in hard times: Evidence from fine-dining restaurants
(Elsevier Science, 2015)Management practices, strategic responses and strategies is an important part of strategy research. However, little is known about the linkage of those themes in general, restaurant services context and crisis times in ... -
Industry forces, competitive and functional strategies and organizational performance: Evidence from restaurants in Istanbul, Turkey
(Elsevier, 2014)Each of industry forces, competitive and functional strategies and organizational performance has been subject to so many studies presented in literature. However, there is a lack of combination of all and consensus on the ...
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