Reflection of Local Taste Culture in the Presentation of Food and Beverage Establishments

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Hars Akademi Uluslararası Hakemli Kültür Sanat Mimarlık Dergisi
Cilt: 8 Sayı: 2
Reflection of Local Taste Culture in the Presentation of Food and Beverage Establishments

Reflection of Local Taste Culture in the Presentation of Food and Beverage Establishments

Authors : Faruk Ünal, Ceyhun Akyol

Pages : 142-155

View : 78 | Download : 136

Publication Date : 2025-12-30

Article Type : Research Paper

Abstract :The aim of this study is to investigate the inclusion of local meals of the destination in the menus of food and beverage establishments operating in Boyabat district, Sinop province in Türkiye. The study, which adopted a qualitative research approach, conducted a literature review and used a semi-structured interview technique. For this purpose, data was collected from seventeen officials of food and beverage establishments in Boyabat destination. As a result of the study, it was found that rice, sırık kebab and keskek products stand out as local products in the destination and foods related to these products are included in the business menus. On the other hand, it was found that these foods are not specifically requested in the outlets by local and foreign visitors to the destination, but are requested as a result of advice and information given by the staff during the ordering and presentation process.
Keywords : Yerel kültür, yiyecek ve içecek işletmesi, gastronomi turizmi, Boyabat (Sinop)

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