KONAKLAMA İŞLETMESİ MUTFAK PERSONELİNİN MOLEKÜLER GASTRONOMİYE YÖNELİK GÖRÜŞLERİ

Abstract

Gastronomy defines food in take as an integration of culture, pleasure and preference beyond necessity. Molecular gastronomy is a relatively new scientific discipline that looks at food preparation from a different point of view. This research was carried out in order to reveal the opinions of the hospitality management kitchen staff about the molecular gastronomy. In this direction, a comprehensive research was carried out on the kitchen staff of the four and five star accommodation operations operating in Bodrum. The research population consists of 782 employees and it was carried out a survey on 403 employees. The data obtained from the study were evaluated using appropriate statistical methods. According to findings, employees' attitudes towards molecular gastronomy are generally positive. There was defined that opinions of molecular gastronomy has significant difference for age, education and revenue status. In the light of analysis, suggestions have been made to contribute to the tourism sector.