Gastronomy and Hospitality Studies in Tourism

lt;p>Irfan Yazicioglu, is working as an academician at the Department of Gastronomy and
Culinary Arts at Ankara Haci Bayram Veli University, Turkey. His research interests
include tourism, gastronomy, hospitality and tourism industry.

Alper Isin, PhD., is working as an academician at the Department of Gastronomy
and Culinary Arts at Ankara Haci Bayram Veli University, Turkey. His research interests
include tourism, gastronomy, food & beverage management and destination
marketing.

Özgür Yayla is currently an associate professor in the Faculty of Tourism, Manavgat at
Akdeniz University, Turkey. He received his Master's degree in tourism management
and PhD degree in recreation management from Gazi University. His primary research
interests involve recreational activities, service quality, tourist behaviour, destination
marketing and the interaction between residents and tourists in destinations.

lt;p>Preface - List of Contributors - Gönül GÖKER/Ilknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra SAHIN: 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 OGAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - Ihsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Bülent DEMIRAG: 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 KESKIN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - Öznur CUMHUR/Aysu ALTAS: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINÇ SAHIN/Deniz TASDEMIR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ayse Gülnihal KAHRAMAN, Gülsün YILDIRIM/Aysen ERTAS: 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 YETIM/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike ÇAKIR KELES: Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALÇIN/Ayse Büsra MADENCI/Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - Ibrahim ÇEKIÇ/Adem ADEMOGLU: Chapter 18 The Components of Gastronomy Image - Nihat DEMIRTAS/Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet ÇELIK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakki ÇILGINOGLU/Kaan Berk DALAHMETOGLU: 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 BILGIN/Sevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to Industry 5.0: Past, Present and Future of Gastronomy - Burcu Aysenur 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 SEZGIN/Ahu SEZGIN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DERINALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province - Ilkay YILMAZ/Nurten BEYTER/Esra KANOGLU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker ÇIFTÇI: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism