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dc.contributor.authorErdem, Barış
dc.contributor.authorDoğdubay, Murat
dc.contributor.authorSarıoğlan, Mehmet
dc.date.accessioned2025-03-14T05:39:13Z
dc.date.available2025-03-14T05:39:13Z
dc.date.issued2012en_US
dc.identifier.isbn978-0-415-62133-5
dc.identifier.urihttps://hdl.handle.net/20.500.12462/16376
dc.description.abstractThe 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.en_US
dc.language.isoengen_US
dc.publisherCRC Pressen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe relationship between product inovation and fusion cuisine in food and beverage establishments a discussion on Turkish cuisineen_US
dc.typeconferenceObjecten_US
dc.relation.journalInternational Hospitality and Tourism Research and Innovationsen_US
dc.contributor.departmentTurizm Fakültesien_US
dc.contributor.authorID0000-0003-1560-2883en_US
dc.contributor.authorID0000-0001-5601-6931en_US
dc.contributor.authorID0000-0003-4343-1225en_US
dc.identifier.startpage213en_US
dc.identifier.endpage218en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US


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