Gastronomy

Menü Menü planlaması Manisa Otel işletmeleri Öz Günümüzde otel işletmeleri için menüler önemli bir pazarlama aracı olduğundan, işletmelerin rakiplerine göre yiyecek ve içecek satışlarını arttırmasında ve iyi bir konum elde etmesinde önemli rol oynamaktadır. Bu nedenle otel işletmeleri menü planlamasına önem vermeye başlamıştır. Menü planlama süreci uzmanlık gerektiren bir alandır. Bundan dolayı otel işletmelerinde çalışan mutfak şeflerinin menü planlama sürecine ne derece aktif katıldığı ve menü planlamasına verdiği desteğin belirlenmesi önemlidir. Bu bilgiler ışığında çalışmada Manisa il merkezinde turizm işletme belgeli otellerde mutfak departmanında çalışan şeflerin menü planlaması konusundaki düşüncelerinin belirlenmesi amaçlanmıştır. Amaç kapsamında araştırmada nitel araştırma yöntemi yaklaşımından yararlanılmış ve bu çerçevede Manisa il merkezinde turizm işletme belgeli otellerde çalışan on mutfak şefi ile yüz yüze görüşmeler gerçekleştirilmiştir. Araştırma sonuçlarına göre mutfak şeflerinin tamamı menü planlama sürecini önemli bulduğunu ve menü planlamasını düzenli olarak gerçekleştirdiklerini ifade etmiştirler. Mutfak şeflerinin çoğunluğu yemeklerin maliyet ve satış performanslarının menü planlama sürecinde en önemli unsurlar arasında yer aldığını belirtmiştir. Ayrıca şefler menü planlama sürecinde müşteri istekleri, yemeklerin uyumu, yemeklerin birleşimi, mevsimde yetişen ürünlerin tercih edilmesi, pişirme yöntemleri, bölge spesiyalleri, dini görüşler, donanım, personellerin durumu ve doğrama şekillerine de dikkat etmektedirler.

Keywords Abstract Menu Menu planning Manisa Hotels Makalenin Türü Araştırma Makalesi

Nowadays, menu planning plays an important role on hotels' positioning and increasing their food and beverage sales since it is an effective marketing tool. Accordingly, hotels have started to put more emphasis on menu planning. Menu planning is a task which requires expertise. Therefore, it is important to determine the degree of kitchen chefs' participation and support to menu planning. In the light of these facts, this study aims to evaluate thoughts of the kitchen chefs on menu planning who works in the hotels with tourism establishment certificate within the centrum of Manisa Province. In this study, qualitative analysis methods have been adopted due to the structure of the subject and face to face interviews have been done with 10 participants who work as a kitchen chef in the hotels with tourism establishment certificate in Manisa. According to the findings of the study, all participants state that they give weight to menu planning process and do it in regular basis. Most of the participants state that cost and sale performances of meals are among the most important aspects of menu planning process. In addition to those, during menu planning process, chefs also pay attention to customer preferences, compatibility of dishes, combination of dishes, giving priority to seasonal goods, cooking methods, cutting methods, local dishes, religious beliefs, equipment and state of personnel. *

Turkey has hosted many number of civilizations from past to present. It has a quite rich culinary culture with its rich soil, deep rooted cultural heritage the interest in gastronomical tourism has been rising daily and its place in society has become more of an issue. In this study, it was aimed to determine the perceptions of people living in Eskişehir about “gastronomy” concept by metaphor analysis method. The research was carried out in Odun pazarı district of Eskişehir. The data were collected by face-to-face interviews with volunteers who agreed to participate in the research with a semi-structured interview form. As a result of the research, the expressions of 387 participants were analyzed by content analysis method. As a result of the findings, metaphors were collected under six different categories. The results of the study showed that most of the metaphors about culture – art - science, intangible concepts and importance were produced.

Resumen: La influencia andalusí y sefardí en la gastronomía española es indudable e incuestionable. Está presente en innumerables recetas que nos recuerdan, a través de sus aromas y de su gusto, las aportaciones de aquellas culturas al presente de nuestras artes culinarias. Por su parte, las fiestas de moros y cristianos, uno de los festejos hispánicos más internacionales de cuantos se celebran en España, han perdurado a lo largo de los siglos, adaptándose y bebiendo de las peculiaridades y características de diferentes episodios históricos. Se trata de una fiesta camaleónica que ha llegado hasta hoy día, en la que nos encontramos con rasgos del mestizaje de los diferentes pueblos asentados en la Península Ibérica, especialmente desde el Medievo, cuando estuvieron conviviendo pacíficamente y en clima de intercambio socio-cultural tres culturas diferentes (judía, cristiana y musulmana). Uno de estos rasgos de mestizaje que perdura hasta nuestros días, es la gastronomía típica de estos festejos, que además de la influencia andalusí y sefardí, se fue enriqueciendo, en siglos posteriores, con los nuevos La nueva literatura hispánica 23, 2019

ABSTRACT

Al-Andalus and Sephardic culture influence on Spanish gastronomy is undoubted and unquestionable.This influence is present in innumerable recipes that remind us, through their aromas and their taste, the contributions of those cultures to the present of our culinary arts.On the other hand, the festivities of Moors and Christians, one of the most international Hispanic celebrations of all those celebrated in Spain, are a festive representation that has lasted over the centuries, adapting itselfto the peculiarities and characteristics of different historical episodes.It is a chameleonic festival that has survived to this day preserving features of the miscegenation of the different peoples settled in the Iberian Peninsula, especially since the Middle Ages, when three cultures were living together peacefully and exchange (Jewish, Christian and Muslim cultures).One of these features of miscegenation is the typical gastronomy of these celebrations, which in addition to the Al-Andalus and Sephardic culture influence, was enriched, in later centuries, with new products imported from other continents by the conquerors.