The relationship between product inovation and fusion cuisine in food and beverage establishments a discussion on Turkish cuisine

Abstract

The competition nowadays in globalization process deeply influences the tourism industry as well as the other industries. The increasing differentiation in demands and expectations of tourists forces tourism establishments to find out new seekings. In recent years, innovation is regarded as a fact which is widely used by tourism establishments in this process. By means of innovation, establishments are able to stay more competitive by creating differentiation in their products and services they offer. In this study, the innovation effect is reviewed in scope of food and beverage establishments – one of the sub units of tourism industry and the subject concentration is on “fusion cuisine”. In this context, a discussion is made on Turkish cuisine and the relationship between Turkish cuisine and fusion cuisine is reviewed by sectoral samples.