Yiyecek içecek işletmelerinde mutfak çalışanlarının yöresel mutfağa hâkimiyetlerinin araştırılması: Ordu ili örneği
Abstract
Bu çalışmada, Ordu ilinde faaliyet gösteren yiyecek-içecek işletmelerindeki mutfak çalışanlarının yöresel mutfağa hâkimiyetlerinin araştırılması amaçlanmıştır. Turizm potansiyeli olan ve her geçen yıl turist sayısına paralel turistik işletme sayısının da artış gösterdiği bir bölgenin kendine has yöresel mutfak kültürünün turistik ürün haline getirilerek gastronomi turizmi kapsamında değerlendirilmesi, bölgede gerçekleşen turizm hareketliliğine katkı sağlayacaktır. Yöresel mutfak kültürünün gelecek kuşaklara kültür ögesi olarak aslına uygun aktarılması da ayrıca önemli bir unsurdur. Gastronomi turizmi kapsamında değerlendirilen yöresel mutfak ürünlerinin bölgeye gelen yerli ve yabancı turistlerin beğenisine sunulması için yiyecek-içecek işletmelerine büyük görevler düşmektedir. Araştırma kapsamında örneklem olarak, bölgede faaliyet gösteren yiyecek-içecek işletmelerinde çalışan mutfak personelleri seçilmiştir. Kaynak zenginliği açısından değerlendirilerek, Ordu ilinde faaliyet gösteren turizm belgeli yiyecek-içecek işletmeleri evren olarak seçilmiştir. Çalışma beş bölümden oluşmaktadır. Birinci bölümde; giriş, ikinci bölümde; Ordu ili ve yöresel mutfağı hakkında genel bilgiler, yemek-kültür ilişkisi, gastronomi turizmi kavramı, dünyadaki ve ülkemizdeki gastronomi şehirleri, gastronomi ve turizm ilişkisi, gastronomi turizminin uluslararası boyutları, Ordu ili turizm potansiyeli, gastro turist, yöresel mutfak kavramı, ülkemizde ve dünyada yöresel mutfak gibi başlıca konular ile Ordu ili yöresel çorbaları, ot yemekleri, turşu yemekleri, et yemekleri, bakliyat yemekleri, sebze yemekleri, balık yemekleri, hamur işi yemekler, tatlılar, helvalar ve reçeller hakkında literatür taraması ve genel bilgilere yer verilmiş, üçüncü bölümde; metodoloji, araştırmanın yöntemi, araştırmanın evren ve örneklemi, araştırmanın sınırlılıkları ve verilerin toplaması, dördüncü bölümde; demografik bulgular, mutfak çalışanlarının yöresel mutfağa hakimiyeti ile ilgili bulgular, beşinci bölümde; sonuç ve öneriler yer almaktadır. Araştırmada, nitel araştırma yöntemlerinden olan yarı yapılandırılmış görüşme tekniği (mülakat) kullanılmıştır. Ordu ilinde faaliyet gösteren turizm işletme belgeli yiyecek-içecek işletmelerinde çalışan 20 mutfak personeli ile yüz yüze görüşme gerçekleştirilmiştir. Mutfak çalışanlarına demografik bilgiler hariç, yöresel mutfağa hâkimiyetlerine yönelik toplamda 19 yarı yapılandırılmış soru sorulmuştur. Görüşmeler ses kayıt cihazı ile kaydedilmiştir. Katılımcılardan elde edilen veriler, içerik analizi yöntemi ile analiz edilmiş ve bir takım bulgular ortaya konulmuştur. Ordu ilinde faaliyet gösteren yiyecek-içecek işletmelerinde mutfak çalışanlarının yöresel mutfağı önemsedikleri, fakat hâkimiyetlerinin yeteri seviyede olmadıkları, çalıştıkları yiyecek içecek işletmelerinin menülerinde yöresel ürün çeşitliliklerinin az olduğu, bunun en önemli sebebinin ise yeteri kadar yöre mutfağı ile ilgili araştırma yapmadıkları ve yöresel ürün çeşitliliği hakkında genel bilgiye sahip olmadıkları yönünde veriler elde edilmiştir. Araştırma gastronomi turizmi kapsamında değerlendirildiğinde; Ordu ilini ziyarete gelen yerli ve yabancı turistlerin yöresel mutfağa ait yemekleri talep ettikleri, fakat mutfak çalışanlarının sınırlı sayıda yöresel yemekleri biliyor olmaları sebebi ile gelen turistlere yöresel mutfak çeşitliliğini sunamadıkları sonucuna ulaşılmıştır. Bu veriler ışığında konu değerlendirilmiş olup, bölgede faaliyet gösteren yiyecek-içecek işletmelerinde çalışan mutfak personellerine yöresel mutfağın tüm yönleri ele alınarak anlatılması ve mutfak eğitimi verilmesi gerektiği, şehir genelinde faaliyet gösteren yiyecek-içecek işletmeleri ile diğer tüm paydaşların birlikte hareket ederek yöresel mutfağın tanıtımı için bir takım girişimlerde bulunmaları gerektiği, yöresel mutfak ürünlerinin gelecek kuşaklara aslına uygun kültür mirası olarak bırakılmasının önemli bir konu olduğu, yöresel mutfak araştırmalarına ağırlık verilmesi ile sürdürülebilir tarımında gelişeceği ve kırsaldan şehre göçün azalacağı, Ordu yöresel mutfağının ot ve sebze ağırlıklı genel yapısının vejetaryen mutfak kapsamında değerlendirilip, gastronomi turizmi açısından ele alınarak bölgeye turistik ziyaret gerçekleştiren yerli ve yabancı turistlerin beğenisine sunulması ile ilgili bir takım önerilerde bulunulmuştur. Anahtar Kelimeler: Ordu ili, Gastronomi, Yöresel Mutfak, Gastronomi Turizmi
It was intended in this study to find out how much the kitchen employees in the food and beverage businesses operating in Ordu province master regarding the regional cuisine. In a region that has tourism potential and where the number of tourist businesses is increasing parallel to the number of tourists every year, turning its unique regional cuisine culture into a tourist product and evaluating it within the scope of gastronomy tourism may contribute to the tourism mobility in the region. It is also a critical element to transfer the local cuisine culture to future generations as a cultural element and in accordance with its original.Great duties fall to the food and beverage businesses presenting the regional cuisine products, evaluated within the scope of gastronomy tourism, to the taste of domestic and foreign tourists visiting the region. Within the scope of the research, kitchen employees working in the food and beverage businesses operating in the region were picked as samples.Taking the resource richness into consideration, the food and beverage businesses with tourism operation certificates run in Ordu were decided as population. The study consists of five chapters. The introduction has been given in the first part. The general information about Ordu province, general information about the regional cuisine of Ordu, the relationship between food and culture, the concept of gastronomy tourism, gastronomy cities in the world and our country, the relationship between gastronomy and tourism, international dimensions of gastronomy tourism, tourism potential of Ordu city, gastro tourist, basic issues such as the concept of regional cuisine, regional cuisine in our country and the world were supplied.Also, a literature review and general information about the regional soups of Ordu, herb dishes, pickle dishes, meat dishes, legumes dishes, vegetable dishes, fish dishes, pastry dishes, desserts, halvah and jams can be foundin the second part of the study.In the third part, the methodology, method of research, population and sample of research, limitations of research and data collection were presented. The demographic findings, findings related to the kitchenemployees'command of the regional cuisineare included in the fourth section.The final chapter showsthe results and recommendations. One of the qualitative research methods, a semi-structured interview technique was employed in the research. A face-to-face interview was held with 20 kitchen employees working in the food and beverage business with tourism operation certificates operating in Ordu. Except for the demographic information, kitchen employees were asked a total of 19 semi-structured questions regarding their command of the regional cuisine. The interviews were recorded with a sound recording device. The data obtained from the participants were analysed with the content analysis method and some findings were revealed. According to the results, it was determined that the kitchen employees in the food and beverage businesses operating in the province of Orduhave a high opinion of regional cuisine, but their command of regional cuisine is not satisfactory. Additionally, the variety of regional products in the menus of food and beverage businesses is low. It was also ended that the most far-reaching reason for this is that they do not inquire intosufficiently. The results demonstrate that the kitchen employees in the food and beverage businesses do not possess general information about the regional product variety. Moreover, when the research is evaluated within the scope of gastronomic tourism it reveals that the domestic and foreign tourists who come to visit the city demand the dishes reflecting on the regional cuisine. However, it was concluded that the kitchen employees could not offer the regional cuisine variety to the tourists because kitchen employees have a limited number of command of regional dishes. The subject has been evaluated under the light of these available data, and some suggestions have been proposed. It was recommended that kitchen employees working in the food and beverage businesses in the region should be provided culinary training in which all aspects of the local/regional cuisine are addressed and explained in detail. Also, it was advocated that food and beverage businesses operating all over the city and all other stakeholders should act in unison and take some steps to promote regional cuisine.It was suggested that regional cuisine products should be passed on to future generations and be maintained as an appropriate cultural heritage. By giving much weight to regional cuisine research.sustainable agriculture may develop and migration from rural to a city may decrease. Lastly, it was prescribed that the herb and vegetable-based general structure of Orduregional cuisine should be assessed within the context of vegetarian cuisine and should be presented to the appreciation of domestic and foreign tourists visiting the region. Keywords: Ordu province, Gastronomy, Regional Cuisine, Gastronomy Tourism
It was intended in this study to find out how much the kitchen employees in the food and beverage businesses operating in Ordu province master regarding the regional cuisine. In a region that has tourism potential and where the number of tourist businesses is increasing parallel to the number of tourists every year, turning its unique regional cuisine culture into a tourist product and evaluating it within the scope of gastronomy tourism may contribute to the tourism mobility in the region. It is also a critical element to transfer the local cuisine culture to future generations as a cultural element and in accordance with its original.Great duties fall to the food and beverage businesses presenting the regional cuisine products, evaluated within the scope of gastronomy tourism, to the taste of domestic and foreign tourists visiting the region. Within the scope of the research, kitchen employees working in the food and beverage businesses operating in the region were picked as samples.Taking the resource richness into consideration, the food and beverage businesses with tourism operation certificates run in Ordu were decided as population. The study consists of five chapters. The introduction has been given in the first part. The general information about Ordu province, general information about the regional cuisine of Ordu, the relationship between food and culture, the concept of gastronomy tourism, gastronomy cities in the world and our country, the relationship between gastronomy and tourism, international dimensions of gastronomy tourism, tourism potential of Ordu city, gastro tourist, basic issues such as the concept of regional cuisine, regional cuisine in our country and the world were supplied.Also, a literature review and general information about the regional soups of Ordu, herb dishes, pickle dishes, meat dishes, legumes dishes, vegetable dishes, fish dishes, pastry dishes, desserts, halvah and jams can be foundin the second part of the study.In the third part, the methodology, method of research, population and sample of research, limitations of research and data collection were presented. The demographic findings, findings related to the kitchenemployees'command of the regional cuisineare included in the fourth section.The final chapter showsthe results and recommendations. One of the qualitative research methods, a semi-structured interview technique was employed in the research. A face-to-face interview was held with 20 kitchen employees working in the food and beverage business with tourism operation certificates operating in Ordu. Except for the demographic information, kitchen employees were asked a total of 19 semi-structured questions regarding their command of the regional cuisine. The interviews were recorded with a sound recording device. The data obtained from the participants were analysed with the content analysis method and some findings were revealed. According to the results, it was determined that the kitchen employees in the food and beverage businesses operating in the province of Orduhave a high opinion of regional cuisine, but their command of regional cuisine is not satisfactory. Additionally, the variety of regional products in the menus of food and beverage businesses is low. It was also ended that the most far-reaching reason for this is that they do not inquire intosufficiently. The results demonstrate that the kitchen employees in the food and beverage businesses do not possess general information about the regional product variety. Moreover, when the research is evaluated within the scope of gastronomic tourism it reveals that the domestic and foreign tourists who come to visit the city demand the dishes reflecting on the regional cuisine. However, it was concluded that the kitchen employees could not offer the regional cuisine variety to the tourists because kitchen employees have a limited number of command of regional dishes. The subject has been evaluated under the light of these available data, and some suggestions have been proposed. It was recommended that kitchen employees working in the food and beverage businesses in the region should be provided culinary training in which all aspects of the local/regional cuisine are addressed and explained in detail. Also, it was advocated that food and beverage businesses operating all over the city and all other stakeholders should act in unison and take some steps to promote regional cuisine.It was suggested that regional cuisine products should be passed on to future generations and be maintained as an appropriate cultural heritage. By giving much weight to regional cuisine research.sustainable agriculture may develop and migration from rural to a city may decrease. Lastly, it was prescribed that the herb and vegetable-based general structure of Orduregional cuisine should be assessed within the context of vegetarian cuisine and should be presented to the appreciation of domestic and foreign tourists visiting the region. Keywords: Ordu province, Gastronomy, Regional Cuisine, Gastronomy Tourism
Description
Keywords
Gastronomi ve Mutfak Sanatları, Turizm, Gastrektomi, Mutfak turizmi, Gastronomy and Culinary Arts, Ordu, Tourism, Gastrectomy, Yiyecek içecek hazırlama, Culinary tourism, Ordu, Yiyecek içecek işletmeleri, Food and beverage preparation, Yöresel mutfak, Food and beverage operations, Local cuisine, Çalışanlar, Workers