Theories and Practices in Tourism, Marketing and Management

I˙rfan Yazıcıog˘lu is a Professor at Ankara Hacı Bayram Veli University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. He can be contacted at: rfan.yazicioglu@hbv.edu.trAlper Is¸ın is an Associate Professor at Izmir Katip Çelebi University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management. He can be contacted at: alper.isin@ikc.edu.trÖzgür Yayla is an Associate Professor at the Manavgat Tourism Faculty, AkdenizUniversity, Turkey. His primary research interests include recreational activities, service quality, tourist behaviour, and destination marketing. He can be contacted at: ozguryayla@akdeniz.edu.trYener Og˘an has been working at Artvin Çoruh University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, and is also the head of the department. His research focuses on various gastronomy, including local cuisine, gastronomic experiences, culinary education, Turkish cuisine, hygiene and sanitation, gastronomicproducts, food waste, professional kitchens, and Artvin cuisine.Eren Yalçın is a Research Assistant at Selçuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition. He can be contacted at: yalcinerene@gmail.com

• Preface – List of Contributors – Gönül GÖKER/İlknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period – Esra ŞAHİN: Chapter 2 Effects of Music in the Food and Beverage Industry – Fuat BAYRAM: Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses – Cihan CANBOLAT/Yener OĞAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses – İhsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects – Bülent DEMİRAĞ: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability – Mehmet KIZILELI/Kadir ÇETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine – Hilal KESKİN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) – Öznur CUMHUR/Aysu ALTAŞ: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey – Songul KILINÇ ŞAHIN/Deniz TAŞDEMİR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism – Ayşe Gülnihal KAHRAMAN, Gülsün YILDIRIM/Ayşen ERTAŞ: Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism – Abdullah BADEM: Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects – Ufuk SAMAV/Adem YETİM/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine – Melike ÇAKIR KELEŞ: Chapter 14 Gastronomy Tourism Resources and Local Food – Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism – Eren YALÇIN/Ayşe Büşra MADENCİ/Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy – Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy – İbrahim ÇEKİÇ/Adem ADEMOĞLU: Chapter 18 The Components of Gastronomy Image – Nihat DEMİRTAŞ/Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy – Muhabbet ÇELİK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory – Hakkı ÇILGINOĞLU/Kaan Berk DALAHMETOĞLU: Chapter 21 The Role of Social Media in Marketing of Gastronomy – Sibel ÖNÇEL/Mehmet Selman BAYINDIR: Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism – Mehmet KABACIK: Chapter 23 Health Tourism Practices in Turkey – Yasemin KOÇAK BİLGİN/Şevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry – Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to İndustry 5.0: Past, Present and Future of Gastronomy – Burcu Ayşenur SAKLI: Chapter 26 An Experiential Perspective on the World’s Best Restaurants – Ersan EROL: Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy – Emrah Köksal SEZGİN/Ahu SEZGİN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance – Seda DERİNALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province – İlkay YILMAZ/Nurten BEYTER/Esra KANOĞLU: Chapter 30 Studies to Reduce Food Loss in Tourism – Berker ÇİFTÇİ: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism