Servis Yöntemleri

Arduser, L., & Brown, D. R. (2005). The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees. Atlantic Publishing Company.

Aumatell, M. R. (2012). Gin: Production and sensory properties. In Alcoholic Beverages (pp. 267-280). Woodhead Publishing.

Buglass, A. J., & Caven-Quantrill, D. J. (2012). Applications of natural ingredients in alcoholic drinks. Natural food additives, ingredients and flavourings, 358-416.

Cracknell, H. L., Nobis, G., Cracknell, H. L., & Nobis, G. (1989). The Evolution of Restaurant Service. Mastering Restaurant Service, 1-7.

Dahmer, S. J., & Kahl, K. W. (2008). Restaurant service basics. John Wiley & Sons.

Gillespie, C., & Cousins, J. (2012). European gastronomy into the 21st century. Routledge.

Gultek, M. M., Dodd, T. H., & Guydosh, R. M. (2006). Attitudes towards wine-service training and its influence on restaurant wine sales. International Journal of Hospitality Management, 25(3), 432-446.

Güler, C., & Alpaslan, M. (2009). Mineral content of 70 bottled water brands sold on the Turkish market: Assessment of their compliance with current regulations. Journal of Food composition and Analysis, 22(7-8), 728-737.

Hanefors, M., & Mossberg, L. (2003). Searching for the extraordinary meal experience. Journal of Business and Management, 9(3), 249-270.

Kiselev, V. M., Kiseleva, T. F., Petropavlovskaya, A. V., Lipatova, L. P., & Nikolaeva, M. A. (2024). The study of Vermouth. Case: The relationship of taste and aroma parameters and their chemical composition. In BIO Web of Conferences (Vol. 103, p. 00096). EDP Sciences.

Oleg, K., Oktyabrina, C., & Anton, K. (2018). The quality management system in the banquet service as one of the elements of innovative development of the hotel-restaurant industry. Landmark" SIA, 2019. – Vol. 2. – P. 101–110.

Lillicrap, D., & Cousins, J. (2010). Food and beverage service. Hodder education.

Lupu, N., & Marin-Pantelescu, A. (2009). Clarifications about the vocations and the occupations denomination from the hotels industry. The Amfiteatru Economic Journal, 11(25), 69-78.

Pierre, M. (2004). Wine-Waiter And Wine: A Marketing Connection Towards the current trend of the sommellerie. In Proceedings of the Culinary Society of Korean Academy Conference (pp. 101-111). Culinary Society of Korean Academy.

Porowski, A. (2019). Mineral and thermal waters. Environmental Geology, 149-181.

Sağlam, F. (1997). Yemek Servis Yöntemleri. Beslenme ve Diyet Dergisi, 26(2), 50-53.

Singh, U., Hooda, N., Verma, P., Dutta, A., & Dwivedi, H. (2022). Alcohols And Alcoholic Beverages. AES, 54 (2), 2096-3246.

Strong, R. C. (2002). Feast: a history of grand eating (pp. 88-290). Orlando: Harcourt.

Şimşek, E. (2014). Türk Halk Anlatilarinda “Misafirperverlik” Olgusu Ve Psiko-Sosyal Açidan Değerlendirilmesi. AKRA Kültür Sanat ve Edebiyat Dergisi, 2(4), 67-83.

Taskov, N. & Veljenov, T. (2013). Technology of serving. Lap Lambert Academic Publishing, Deutschland, Germany.

The Culinary Institute of America (CIA). (2014). Remarkable service. John Wiley & Sons.

Walker, J. R. (2021). The restaurant: from concept to operation. John Wiley & Sons.

World Health Organization (WHO). (2010). Hardness in drinking-water: background document for development of WHO guidelines for drinking-water quality (No. WHO/HSE/WSH/10.01/10). World Health Organization.

Van Der Wagen, L., & White, L. (2018). Hospitality management. Cengage AU.

Arduser, L., & Brown, D. R. (2005). The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees. Atlantic Publishing Company.

Aumatell, M. R. (2012). Gin: Production and sensory properties. In Alcoholic Beverages (pp. 267-280). Woodhead Publishing.

Buglass, A. J., & Caven-Quantrill, D. J. (2012). Applications of natural ingredients in alcoholic drinks. Natural food additives, ingredients and flavourings, 358-416.

Cracknell, H. L., Nobis, G., Cracknell, H. L., & Nobis, G. (1989). The Evolution of Restaurant Service. Mastering Restaurant Service, 1-7.

Dahmer, S. J., & Kahl, K. W. (2008). Restaurant service basics. John Wiley & Sons.

Gillespie, C., & Cousins, J. (2012). European gastronomy into the 21st century. Routledge.

Gultek, M. M., Dodd, T. H., & Guydosh, R. M. (2006). Attitudes towards wine-service training and its influence on restaurant wine sales. International Journal of Hospitality Management, 25(3), 432-446.

Güler, C., & Alpaslan, M. (2009). Mineral content of 70 bottled water brands sold on the Turkish market: Assessment of their compliance with current regulations. Journal of Food composition and Analysis, 22(7-8), 728-737.

Hanefors, M., & Mossberg, L. (2003). Searching for the extraordinary meal experience. Journal of Business and Management, 9(3), 249-270.

Kiselev, V. M., Kiseleva, T. F., Petropavlovskaya, A. V., Lipatova, L. P., & Nikolaeva, M. A. (2024). The study of Vermouth. Case: The relationship of taste and aroma parameters and their chemical composition. In BIO Web of Conferences (Vol. 103, p. 00096). EDP Sciences.

Oleg, K., Oktyabrina, C., & Anton, K. (2018). The quality management system in the banquet service as one of the elements of innovative development of the hotel-restaurant industry. Landmark" SIA, 2019. – Vol. 2. – P. 101–110.

Lillicrap, D., & Cousins, J. (2010). Food and beverage service. Hodder education.

Lupu, N., & Marin-Pantelescu, A. (2009). Clarifications about the vocations and the occupations denomination from the hotels industry. The Amfiteatru Economic Journal, 11(25), 69-78.

Pierre, M. (2004). Wine-Waiter And Wine: A Marketing Connection Towards the current trend of the sommellerie. In Proceedings of the Culinary Society of Korean Academy Conference (pp. 101-111). Culinary Society of Korean Academy.

Porowski, A. (2019). Mineral and thermal waters. Environmental Geology, 149-181.

Sağlam, F. (1997). Yemek Servis Yöntemleri. Beslenme ve Diyet Dergisi, 26(2), 50-53.

Singh, U., Hooda, N., Verma, P., Dutta, A., & Dwivedi, H. (2022). Alcohols And Alcoholic Beverages. AES, 54 (2), 2096-3246.

Strong, R. C. (2002). Feast: a history of grand eating (pp. 88-290). Orlando: Harcourt.

Şimşek, E. (2014). Türk Halk Anlatilarinda “Misafirperverlik” Olgusu Ve Psiko-Sosyal Açidan Değerlendirilmesi. AKRA Kültür Sanat ve Edebiyat Dergisi, 2(4), 67-83.

Taskov, N. & Veljenov, T. (2013). Technology of serving. Lap Lambert Academic Publishing, Deutschland, Germany.

The Culinary Institute of America (CIA). (2014). Remarkable service. John Wiley & Sons.

Walker, J. R. (2021). The restaurant: from concept to operation. John Wiley & Sons.

World Health Organization (WHO). (2010). Hardness in drinking-water: background document for development of WHO guidelines for drinking-water quality (No. WHO/HSE/WSH/10.01/10). World Health Organization.

Van Der Wagen, L., & White, L. (2018). Hospitality management. Cengage AU.