A theoretical research on the constraints of development of gastronomy education in Turkey

dc.authorid0000-0003-4343-1225en_US
dc.contributor.authorSarıoğlan, Mehmet
dc.date.accessioned2019-10-17T11:12:33Z
dc.date.available2019-10-17T11:12:33Z
dc.date.issued2014en_US
dc.departmentFakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThis study aims to identify the possible positive impacts which may occur if the constraints are eliminated, by revealing the constraints preventing the development of gastronomy education. For this purpose theoretical research has been made about the constraints in the field of gastronomy education in Turkey. As a result of the research it is concluded that main constraints in the development of gastronomy education are protectionist attitude of Turkish family structure on children, not including the science of gastronomy in basic and advanced training curriculum in Turkey, not to make an quantitative and qualitative investment in gastronomy education. Within the framework of the main results applicable suggestions were developed to improve gastronomy education in Turkey.en_US
dc.identifier.doi10.1016/j.sbspro.2014.01.205
dc.identifier.endpage264en_US
dc.identifier.issn1877-0428
dc.identifier.startpage260en_US
dc.identifier.urihttps://doi.org/ 10.1016/j.sbspro.2014.01.205
dc.identifier.urihttps://hdl.handle.net/20.500.12462/8517
dc.identifier.volume116en_US
dc.identifier.wosWOS:000335471200047
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartof5th World Conference on Educational Sciencesen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTurkeyen_US
dc.subjectGastronomyen_US
dc.subjectGastronomy Educationen_US
dc.titleA theoretical research on the constraints of development of gastronomy education in Turkeyen_US
dc.typeConference Objecten_US

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