A Research for Regional Identification of Balikesir Local Flavor
Özet
-
Referanslar
Akay, E. & Yılmaz, İ. (2020). Allergenic foods and health effects according to the new labeling regulation. Istanbul Gelisim University Journal of Health Sciences, (12), 443-459.
Aksoy Biber, N. & Bal Onur, B. (2023). Bread city Balıkesir. Balıkesir Metropolitan Municipality.
Aksoy, M., & Akbulut, B. A. (2017). Evaluation of technological innovations in restaurants in terms of experience marketing. II Eurasia Tourism Congress, Current Issues, Trends and Indicators, International Congress on Cultural Herigate and Tourism. 19-21th May. Konya, Turkey. p.1-10.
Albayrak, A. (2017). Innovation implementation status of restaurant businesses: A study on first class restaurants in Istanbul. Journal of Tourism and Gastronomy Studies, 5(3), 53-73.
Albayrak, R. & Korkmaz, M. (2022). Investigation of food and beverage establishments operating in Gökçeada within the scope of food allergy practices (investıgatıon of food. Journal of Gastronomy, Hospitality and Travel (Online), 5(1), 118-132.
Atılgan, H., Kan, A. & Doğan, N. (2013). Measurement and evaluation in education (6th Edition). Ankara: Anı Publishing.
Aydın, E. (2017). Social exchange in the context of culture: a theoretical study. International Journal of Economic and Administrative Studies, 16th UIK Special Issue: 547-562.
Aytaç, K. & Korçak, Ö. (2021). IOT based intelligence for proactive waste management in Quick Service Restaurants. Journal of Cleaner Production, 284, 125401.
Badem, A. & Şahin, Ü. Ş. (2023). Traditional Bulgarian immigrant food made from sourdough dough "Dızman Böreği". Journal of Recreation and Tourism Research, 10 (2), 24-35.
Badem, Ö. Ü. A , Teber, N. & Kıratlı, S. (2023). A research on Karaman cuisine: Göbede pastry. Necmettin Erbakan University GastroMedia Journal (NEU GastroMedia), 59.
Balıkesir Provincial Directorate of Culture and Tourism (2014). Balıkesir's new tourism model, 142.
Balıkesir Provincial Directorate of Culture and Tourism, (2024a). Kitchen and Food Culture, https://b a likesir.ktb.gov.tr/TR-65896/mutfak-ve-yemek-kulturu.html ET: 09.06.2024.
Bostan Sarıoğlan, A & Deveci B. (2021). Öğretmen Adaylarının Beslenme ile İlgili Bilişsel Yapılarının Kelime İlişkilendirme Testi ile Belirlenmesi, Journal of Tourism and Gastronomy Studies, 3003-3017.
Coşkun, R., Altunışık, R. & Yıldırım, E. (2017). Research methods in social sciences with SPSS application.(Updated 9th Edition). Sakarya Publishing.
Coşkun, R., Altunışık, R., Bayraktaroğlu, S., & Yıldırım, E. (2015). Research methods in social sciences (8th edition). Sakarya Publishing.
Crocker, L. & Algina, J. (1986). Introduction to classical and modern test theory. New York: Holt, Rinehart and Winston, Inc.
Curoğlu, Ö. B., Saraç, Ö., Pamukcu, H. & Sandıkcı, M. (2022). Culinary culture of Turks who migrated from Bulgaria to Sakarya from past to present. Journal of Travel and Hotel Management, 19 (1),108-123.
Çavuşoğlu, M. (2019). An analysis of the technology applications in the restaurant industry. Journal of Hospitality and Tourism Technology, 10 (1),45-72.
Çoşkun, B. (2015). Strategic resource management of communication technologies: The case of Türk Telekomünikasyon Anonim Şirketi (TTAŞ) International Journal of Economics and Administrative Sciences, 1(1), 31-53.
Demir, G., Gökoğlu, F., Kılıçkalkan, B., Baş, B. B. & Altunel, H. (2020). Knowledge, attitudes and behaviors of female and male consumers about food additives. Food and Health, 6(4), 225-237.
Doğdubay, M., Girgin, G.K., Sarıoğlan, M., Çevik, S., Yıldırım Saçılık, M., Narin, M. & Sarıipek S. (2023). Intangible Cultural Heritage Field Research (Ed: Ali Duymaz) in Traditional meals. Balıkesir: Fourmat Matbaa.
Earl, J. (2004). The cultural consequences of social movements. In The blackwell companion to social movements (ed. D.A. Snow), S.A. Soule and H. Kriesi:101.
Gültekin, S. (2017). Types of Items to be used in tests, preparation principles and scoring. In R. N. Demirtaşlı (Ed.), Measurement and Evaluation in Education (4th Edition) (145-222). Ankara: Anı Publishing.
Kızgın Y. & Tuncer B. (2020). Determining food label literacy according to the Turkish food codex: a study on young consumers, BMIJ, 8 (2), 1849-1865 Doi: http://dx.doi.org/10.15295/bmij.v8i2.1471
Kimes, S. E. (2008). The role of technology in restaurant revenue management. Cornell Hospitality Quarterly, 49 (3),297-309.
Lin, N. (1976). Foundations of social research, McGraw-Hill, USA.
Luque, A., Peralta, M. E., De lasHeras, A. & Córdoba, A. (2017). State of the ındustry 4.0 in the Andalusian food sector. Procedia Manufacturing, 13, 1199-1205.
Mac Con Iomaire, M. (2009). The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Doctoral, 12.
Melian-Gonzalez, S. & Bulchand-Gidumal, J. (2016). A model that connects information tecnology and hotel performance. Tourism Management, 53, 30-37.
Merriam, B. S. (2018). Qualitative research a guide to design and implementation (3rd Edition). (Editor, S. Turan, Translation). Ankara: Nobel Publishing House
Noy C. (2008). Sampling knowledge: The hermeneutics of snowball sampling in qualitative research. International Journal of Social Research Methodology.11(4),327-44.
Özkalp, E. (2005). Introduction to sociology. Ekin Kitabevi Publications: Bursa. 14th Edition.
Öztürk, H. M. (2020). Technological developments: industry 4.0 and its effect on the tourism sector. In Handbook of Research on Smart Technology Applications in the Tourism Industry (pp. 205-228). IGI Global.
Pine, B. J., Gilmore, J. H. & Cinemre, L. (2012). Experience economy. Optimist Publications
Spence, C. & Piqueras-Fiszman, B. (2013). Technology at the dining table. Flavor, 2(1), 16.
Tekin, H. (2000). Measurement and evaluation in education. Ankara: Yargı Publications.
Tripoli, M. & Schmidhuber, J. (2018). Emerging opportunities for the application of blockchain in the agri-food industry. Rome and Geneva: FAO and ICTSD
Troshani, I., Janssen, M., Lymer, A., & Parker, L. D. (2018). Digital transformation of business-to-government reporting: An institutional work perspective. International Journal of Accounting Information Systems, 31, 17-36.
Tuncer, A. & Badem, A. (2021). Qualitative research of Crimean Tatar cuisine: Cantık Böreği example. Journal of Tourism and Gastronomy Studies, (5),1-16
Wallace, R. A. & Wolf, A. (2004). Contemporary sociology theories. Elburuz L. and Ayas M. R. (Translation.), Punto Publishing: Izmir.
İndir
Yayınlanan
Lisans
LisansBu İnternet Sitesi içeriğinde yer alan tüm eserler (yazı, resim, görüntü, fotoğraf, video, müzik vb.) Akademisyen Kitabevine ait olup, 5846 sayılı Fikir ve Sanat Eserleri Kanunu ve 5237 sayılı Türk Ceca Kanunu kapsamında korunmaktadır. Bu hakları ihlal eden kişiler, 5846 sayılı Fikir ve Sanat eserleri Kanunu ve 5237 sayılı Türk Ceza Kanununda yer alan hukuki ve cezai yaptırımlara tabi olurlar. Yayınevi ilgili yasal yollara başvurma hakkına sahiptir.