INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM

With the globalization of the world, many progress has been made in many industries. As technology and industry developments stimulate economic development, countries have reached a certain level of prosperity and people have become able to deal with everyday tasks more easily. At the beginning of t...

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Autores principales:	Gürkan AKDAĞ, Neslihan ŞİMŞEK
Formato:	article
Lenguaje:	DE EN FR TR
Publicado:	Fırat University 2019
Materias:	sustainability gastronomy tourism sustainable gastronomy tourism green generation restaurant Social Sciences H Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/c158ba188fbc4784b278789f47aea890
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spelling	oai:doaj.org-article:c158ba188fbc4784b278789f47aea8902021-11-24T09:20:45ZINVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM2148-416310.9761/JASSS7280https://doaj.org/article/c158ba188fbc4784b278789f47aea8902019-08-01T00:00:00Zhttps://jasstudies.com/index.jsp?mod=tammetin&makaleadi=1378704158_25-Yrd.%20Do%C3%A7.%20Dr.%20G%C3%BCrkan%20Akda%C4%9F.pdf&key=28499https://doaj.org/toc/2148-4163With the globalization of the world, many progress has been made in many industries. As technology and industry developments stimulate economic development, countries have reached a certain level of prosperity and people have become able to deal with everyday tasks more easily. At the beginning of this important technological progress and the present day troubles of industrialization comes the thought of providing "sustainability" in services and products. The food and beverage business has a significant impact on the sustainability of the natural resource and the end result of the natural environment that it consumes in a significant amount. The aim of this study is that the developments in the food and beverage sector are thought to be long-term with the sustainability of natural resources; The basic motivations for being a green restaurant, how to make a green restaurant different between different restaurants, identifying the advantages and disadvantages of being a green restaurant, and informing the administrators in the process of becoming a green restaurant in the future. In this context, the green restaurant managers were examined in terms of their applications and the results of the interviews conducted in the green restaurants. In the study, semi-structured interview form was used as data collection tool and descriptive analysis method was used as data analysis method. As a result of the research; The main motivations for being a green restaurant, environmental pollution concern, saving, standardization, service quality; It has been found that being a green restaurant brings disadvantages to the establishment phase, as well as advantages such as providing familiarity and popularity to businesses, providing quality and standardized services. It has been determined that being a green restaurant differs from other businesses in that consumers and employees are sensitive to the environment.Gürkan AKDAĞNeslihan ŞİMŞEKFırat Universityarticlesustainabilitygastronomy tourismsustainable gastronomy tourismgreen generation restaurantSocial SciencesHSocial sciences (General)H1-99DEENFRTRJournal of Academic Social Science Studies , Vol 10, Iss 60, Pp 351-368 (2019)
institution	DOAJ
collection	DOAJ
language	DE EN FR TR
topic	sustainability gastronomy tourism sustainable gastronomy tourism green generation restaurant Social Sciences H Social sciences (General) H1-99
spellingShingle	sustainability gastronomy tourism sustainable gastronomy tourism green generation restaurant Social Sciences H Social sciences (General) H1-99 Gürkan AKDAĞ Neslihan ŞİMŞEK INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
description	With the globalization of the world, many progress has been made in many industries. As technology and industry developments stimulate economic development, countries have reached a certain level of prosperity and people have become able to deal with everyday tasks more easily. At the beginning of this important technological progress and the present day troubles of industrialization comes the thought of providing "sustainability" in services and products. The food and beverage business has a significant impact on the sustainability of the natural resource and the end result of the natural environment that it consumes in a significant amount. The aim of this study is that the developments in the food and beverage sector are thought to be long-term with the sustainability of natural resources; The basic motivations for being a green restaurant, how to make a green restaurant different between different restaurants, identifying the advantages and disadvantages of being a green restaurant, and informing the administrators in the process of becoming a green restaurant in the future. In this context, the green restaurant managers were examined in terms of their applications and the results of the interviews conducted in the green restaurants. In the study, semi-structured interview form was used as data collection tool and descriptive analysis method was used as data analysis method. As a result of the research; The main motivations for being a green restaurant, environmental pollution concern, saving, standardization, service quality; It has been found that being a green restaurant brings disadvantages to the establishment phase, as well as advantages such as providing familiarity and popularity to businesses, providing quality and standardized services. It has been determined that being a green restaurant differs from other businesses in that consumers and employees are sensitive to the environment.
format	article
author	Gürkan AKDAĞ Neslihan ŞİMŞEK
author_facet	Gürkan AKDAĞ Neslihan ŞİMŞEK
author_sort	Gürkan AKDAĞ
title	INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
title_short	INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
title_full	INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
title_fullStr	INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
title_full_unstemmed	INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM
title_sort	investigation of green genetic restaurants within content of sustainable gastronomy tourism
publisher	Fırat University
publishDate	2019
url	https://doaj.org/article/c158ba188fbc4784b278789f47aea890
work_keys_str_mv	AT gurkanakdag investigationofgreengeneticrestaurantswithincontentofsustainablegastronomytourism AT neslihansimsek investigationofgreengeneticrestaurantswithincontentofsustainablegastronomytourism
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INVESTIGATION OF GREEN GENETIC RESTAURANTS WITHIN CONTENT OF SUSTAINABLE GASTRONOMY TOURISM

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