Research About Moleculer Cuisine Application As An Innovation Example In Istanbul Restaurants

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dc.authorid105578en_US
dc.authorid31984en_US
dc.contributor.authorTüzünkan, Demet
dc.contributor.authorAlbayrak, Aslı
dc.date.accessioned2019-07-22T12:14:33Z
dc.date.available2019-07-22T12:14:33Z
dc.date.issued2015
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractRestaurants should meet the desires and needs of its customers in the best way. They can compete with other restaurants and play a role in the forefront in this competition by innovating and submitting the current products with different tastes or services. Applications of molecular cuisine at this point, play an important tool in this process by new preparation, cooking and presentation methods. The aim of this work was to carry out to the potential contribution to the movement of molecular cuisine of the tourism industry. The responses given by professionals working in restaurants, where use molecular cuisine, and customers thoughts about molecular cuisine applications and molecular cuisine adoption status. The results obtained from 2 to 13 February 2015 in Istanbul. Data collected from semi -structured interviews. The results show that, the application of molecular cuisine, make a significant contribution to the development of Turkish tourism businesses, and also welcomed by the customers.en_US
dc.identifier.doi10.1016/j.sbspro.2015.06.487
dc.identifier.issn1877-0428
dc.identifier.urihttps://doi.org/10.1016/j.sbspro.2015.06.487
dc.identifier.wosWOS:000380509900053en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherScienceDirecttr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.subjectInnovationtr_TR
dc.subjectrestaurantstr_TR
dc.subjectmolecular gastronomytr_TR
dc.titleResearch About Moleculer Cuisine Application As An Innovation Example In Istanbul Restaurantsen_US
dc.typeArticleen_US

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