Konaklama işletmelerinin yiyecek içecek bölümlerinde standart reçete kullanımı: İstanbul, Ankara ve İzmir'deki seçilmiş belgeli konaklama işletmelerinde bir araştırma
Başlık çevirisi mevcut değil.
- Tez No: 4587
- Danışmanlar: Belirtilmemiş.
- Tez Türü: Yüksek Lisans
- Konular: Turizm, Tourism
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1988
- Dil: Türkçe
- Üniversite: Hacettepe Üniversitesi
- Enstitü: Sosyal Bilimler Enstitüsü
- Ana Bilim Dalı: İşletme Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
This study is arranged with the aim of researching food an beverage sections of the hotel administrations and the usage levels standard recipe. The examinations and the results in the study collected in five parts? which are: - In the first part; information relating to explana tion, improvements and classification of the hotel adminis- tation. - In the second part; all hotel administrations offering food and beverage services are examined, and also the subject sections of food and beverage of the hotels? are especially taken into consideration - In the third part; menu planning whichis one the most effective tools of control used in food and beverage sections of hotel administrations is examined. Importance, types and effective criteria in menu planning are studied well. - In the four t part; the subject of preparation of standart recipes of the planned menu pertain ning to the food originated from this plan, has been studied. On the other hand, points to be considered while arranging recipes and their uses, are examined carefully. 9798 -* In the fifth, party Questionnaires are implemented with regard to Hotels by four and five stars, in Ankara, İstanbul and İzmir. According to the results of the said Questionnaires, hotel administrations, should take the seasonal criterium into consideration. It is recorded that 19 out of 23 hotel adminis trations to which implemented Quertionnaire are using standard recipes. Those hotel administration that use standard recipes, and their reasons for their preference of doing so is because it makes it possible to' take same quality food preparation, cost control and facilities of supervising, It is suggested that standard recipes generally be used by all 4 and 5 stars hotel administrations, because they are more useful and feasible.
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ENGİN TAŞKIN
Doktora
Türkçe
1997
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