Research Article
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Restoran Menülerinde Özel Beslenme Türleri: İstanbul Örneği

Year 2022, Volume: 6 Issue: 2, 155 - 164, 29.06.2022

Abstract

Bu araştırmada İstanbul ilindeki birinci sınıf restoranların menülerinde özel beslenme türlerine yönelik menü kalemlerinin bulunma durumunun belirlenmesi amaçlanmıştır. Bu amaca uygun olarak araştırmada nitel araştırma yöntemi kullanılmıştır. Araştırmanın evrenini İstanbul ilinde faaliyet gösteren birinci sınıf restoran statüsündeki 158 restoran oluşturmaktadır. Veriler restoranların web siteleri ve sosyal medya platformlarındaki paylaşımlarında bulunan menü kartı bilgileri üzerinden sağlanmıştır. Veriler doküman incelemesi tekniği ile toplanmıştır. Araştırmada doküman incelemesi tekniği ile elde edilen verilere içerik analizi uygulanmıştır. Analiz sonuçlarına göre, 158 işletmeden 77 işletmenin web sitesine ulaşılmıştır. Web sitesine ulaşılan işletmelerin çoğunluğunda menü kartı bulunurken bu işletmelerde özel beslenme bilgisinin kısıtlı yer aldığı görülmektedir. Diğer taraftan menü kartlarında en çok vegan beslenme bilgisi bulunurken diyabetik beslenmeye uygun herhangi bir bilgi yer almamaktadır. Ayrıca analiz sonuçları, 158 işletmeden 118 işletmenin sosyal medya hesabına sahip olduğunu, sosyal medya hesabı bulunan işletmelerin hesaplarında menü kartı paylaşımlarının ve özel beslenme bilgilerinin oldukça yetersiz olduğunu göstermektedir.

References

  • American Dietetic Association (2003). Position of the American dietetic association and dietitians of Canada: Vegetarian diets. Journal of The American Dietetic Association, 103(6), 748-765..
  • American Diabetes Association (2021). Diabetes Symptoms. https://www.diabetes.org/diabetes/type-1/symptoms
  • Antun, J. M, Gustafson, C. M. (2005). Menu analysis. Journal of Nutrition in Recipe & Menu Development, 3(3-4), 81-102.
  • Bacon L., Krpan D. (2018). (Not) Eating for the environment: the impact of restaurant menu design on vegetarian food choice. Appetite, 15, 190-200.
  • Bowen, G. (2009). Document analysis as a qualitative research method. Qualitative Research Journal, 9(2), 27-40.
  • Cankül, D. (2019). Restoranlardaki menü tasarım unsurlarının müşterilerin tekrar ziyaret etme niyeti üzerindeki etkisi. Turizm Akademik Dergisi, 5(1), 249-261.
  • Catassi, C., Fasano, A. (2008). Celiac disease. Current Opinion in Gastroenterology, 24(6), 687- 691.
  • Cömert, M., Durlu-Özkaya, F. (2014). Gastronomi Turizminde Beslenme Engelleri Kapsamında Vegan Beslenme Örneği. 15. Ulusal Turizm Kongresi, 13-16 Kasım 2014, Gazi Üniversitesi, Ankara, ss. 492-498.
  • Din, N., Zahari, M. S. M., Othman, C. N., Abas, R. (2012). Restaurant operator’s receptiveness towards providing nutritional information on menu. Procedia- Social and Behavioral Sciences, 50, 699-709.
  • Durlu- Özkaya, F., Ceylan, F., Öztürk, B., Demirel, M. M. (2020). Türk tatlısı: veganlar için keşkül, Ankara Sağlık Bilimleri Dergisi, 9(1), 185-192.
  • Green, P. H., Cellier, C. (2007). Celiac disease, The New England Journal of Medicine, 357(17), 1731- 1743. International Diabetes Federation (2019). IDF Diabetes Atlas Ninth Edition. https://idf.org/e-library/epidemiology-research/diabetes-atlas.html
  • Karabudak, E. (2012). Vejetaryen Beslenmesi. (2. Basım). Ankara: Sağlık Bakanlığı.
  • Kotschevar, L. H., Withrow, D. (2007). Management By Menu. (4. Edition). New Jersey: John Wiley & Sons Inc.
  • Kültür ve Turizm Bakanlığı (2021). Turizm Tesisleri. https://yigm.ktb.gov.tr/TR-9579/turizm-tesisleri.html
  • Lerner, B. A., Vo, L. P., Yates, S., Rundle, A. G., Green, P. H. R., Lebwohl, B. (2019). Detection of gluten in gluten-free labeled restaurant food: analysis of crowd-sourced data. American Journal of Gastroenterology, 114(5), 792- 797.
  • Mancebo, C.M., Picón, J., Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT - Food Science and Technology, 64(1), 264-269.
  • McVety, P. J., Ware, B. J., Ware, C. L. (2009). Fundamentals of Menu Plannings, (3.Edition), New Jersey: John Wiley & Sons Inc.
  • Ozdemir B. (2012), A review on menu performance investigation and some guiding propositions. Journal of Foodservice Business Research, 15(4), 378-397.
  • Ozdemir, B., Caliskan, O. (2014). A review of literature on restaurants menus: specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3-13.
  • Pamukçu, H. (2020). Sosyal medya uygulamalarının yiyecek-içecek işletmesi tercihine etkileri. Türk Turizm Araştırmaları Dergisi, 4(3), 2761-2782.
  • Perez- Cueto, F. J. A. (2021). Nudging plant-based meals through the menu. International Journal of Gastronomy and Food Science, 24, 1-5.
  • Rivera, M., Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: an operator's perspective. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065.
  • Russel, C. (2009). Menu Planning. (1. Edition). Delhi: Global Media.
  • Shani, A., DiPietro, R. B. (2007). Vegetarians: A typology for foodservice menu development. Hospitality Review, 25(2), 66-73.
  • Skalski, P.D., Neuendorf, K. A., Cajigas. J. A. (2017). Content Analysis in the Interactive Media Age. İçinde: Neuendorf K. A. (Ed.), Content Analysis Guidebook (s. 201–242). Sage: Thousand Oaks.
  • Smith, J. K., Guliuzo, J. D., Benedict, J. D., Chapparro, B. S. (2019). An eye-tracking analysis of a restaurant menu. Proceedings of the Human Factors and Ergonomics Society Annual Meeting, 63(1), 1522-1526.
  • Stemler, S., (2001). An overview of content analysis. practical assessment. Research & Evaluation, 7(17). https://doi.org/10.7275/z6fm-2e34
  • Uygur, S. M., Sürücü, Ç., Sergen, Y. (2018). Yiyecek içecek işletmelerinin dijital pazarlama açısından incelenmesi Ankara ili örneği. Güncel Turizm Araştırmaları Dergisi, 2(Ek.1), 157-176.
  • Venkatakrishnan, K., Chiu, H., Wang, C. (2019). Popular functional foods and herbs for the management of type-2-diabetes mellitus: a comprehensive review with special reference to clinical trials and its proposed mechanism. Journal of Functional Foods, 57,(2019), 425–438.
  • Wach, E. (2013), Learning About Qualitative Document Analysis, IDS Prectice Papers, 1-10. https://www.academia.edu/18995913/Learning_about_Qualitative_Document_Analysis

Special Nutrition Types in Restaurant Menus: The Case of Istanbul

Year 2022, Volume: 6 Issue: 2, 155 - 164, 29.06.2022

Abstract

In this research, it is aimed to determine the availability of menu items for special nutrition types in the menus of first class restaurants in Istanbul. For this purpose, qualitative research method was used in the research. The population of the research consists of 158 restaurants with the status of first class restaurants operating in the province of Istanbul. The data was obtained from the menu card information shared on websites and social media platforms by the restaurants. Data were collected by document analysis technique. In the research, content analysis was applied to the data obtained by document analysis technique. According to the results of the analysis, the websites of 77 businesses out of 158 businesses were accessed. Most of the businesses whose websites are accessed have menu cards, it is seen that special nutrition information is limited in these businesses. On the other hand, there is mostly vegan nutrition information on the menu cards, there is no information suitable for diabetic nutrition. In addition, the results of the analysis show that 118 businesses out of 158 businesses have social media accounts, and the menu card sharing and special nutrition information in the accounts of businesses with social media accounts are quite insufficient.

References

  • American Dietetic Association (2003). Position of the American dietetic association and dietitians of Canada: Vegetarian diets. Journal of The American Dietetic Association, 103(6), 748-765..
  • American Diabetes Association (2021). Diabetes Symptoms. https://www.diabetes.org/diabetes/type-1/symptoms
  • Antun, J. M, Gustafson, C. M. (2005). Menu analysis. Journal of Nutrition in Recipe & Menu Development, 3(3-4), 81-102.
  • Bacon L., Krpan D. (2018). (Not) Eating for the environment: the impact of restaurant menu design on vegetarian food choice. Appetite, 15, 190-200.
  • Bowen, G. (2009). Document analysis as a qualitative research method. Qualitative Research Journal, 9(2), 27-40.
  • Cankül, D. (2019). Restoranlardaki menü tasarım unsurlarının müşterilerin tekrar ziyaret etme niyeti üzerindeki etkisi. Turizm Akademik Dergisi, 5(1), 249-261.
  • Catassi, C., Fasano, A. (2008). Celiac disease. Current Opinion in Gastroenterology, 24(6), 687- 691.
  • Cömert, M., Durlu-Özkaya, F. (2014). Gastronomi Turizminde Beslenme Engelleri Kapsamında Vegan Beslenme Örneği. 15. Ulusal Turizm Kongresi, 13-16 Kasım 2014, Gazi Üniversitesi, Ankara, ss. 492-498.
  • Din, N., Zahari, M. S. M., Othman, C. N., Abas, R. (2012). Restaurant operator’s receptiveness towards providing nutritional information on menu. Procedia- Social and Behavioral Sciences, 50, 699-709.
  • Durlu- Özkaya, F., Ceylan, F., Öztürk, B., Demirel, M. M. (2020). Türk tatlısı: veganlar için keşkül, Ankara Sağlık Bilimleri Dergisi, 9(1), 185-192.
  • Green, P. H., Cellier, C. (2007). Celiac disease, The New England Journal of Medicine, 357(17), 1731- 1743. International Diabetes Federation (2019). IDF Diabetes Atlas Ninth Edition. https://idf.org/e-library/epidemiology-research/diabetes-atlas.html
  • Karabudak, E. (2012). Vejetaryen Beslenmesi. (2. Basım). Ankara: Sağlık Bakanlığı.
  • Kotschevar, L. H., Withrow, D. (2007). Management By Menu. (4. Edition). New Jersey: John Wiley & Sons Inc.
  • Kültür ve Turizm Bakanlığı (2021). Turizm Tesisleri. https://yigm.ktb.gov.tr/TR-9579/turizm-tesisleri.html
  • Lerner, B. A., Vo, L. P., Yates, S., Rundle, A. G., Green, P. H. R., Lebwohl, B. (2019). Detection of gluten in gluten-free labeled restaurant food: analysis of crowd-sourced data. American Journal of Gastroenterology, 114(5), 792- 797.
  • Mancebo, C.M., Picón, J., Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT - Food Science and Technology, 64(1), 264-269.
  • McVety, P. J., Ware, B. J., Ware, C. L. (2009). Fundamentals of Menu Plannings, (3.Edition), New Jersey: John Wiley & Sons Inc.
  • Ozdemir B. (2012), A review on menu performance investigation and some guiding propositions. Journal of Foodservice Business Research, 15(4), 378-397.
  • Ozdemir, B., Caliskan, O. (2014). A review of literature on restaurants menus: specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3-13.
  • Pamukçu, H. (2020). Sosyal medya uygulamalarının yiyecek-içecek işletmesi tercihine etkileri. Türk Turizm Araştırmaları Dergisi, 4(3), 2761-2782.
  • Perez- Cueto, F. J. A. (2021). Nudging plant-based meals through the menu. International Journal of Gastronomy and Food Science, 24, 1-5.
  • Rivera, M., Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: an operator's perspective. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065.
  • Russel, C. (2009). Menu Planning. (1. Edition). Delhi: Global Media.
  • Shani, A., DiPietro, R. B. (2007). Vegetarians: A typology for foodservice menu development. Hospitality Review, 25(2), 66-73.
  • Skalski, P.D., Neuendorf, K. A., Cajigas. J. A. (2017). Content Analysis in the Interactive Media Age. İçinde: Neuendorf K. A. (Ed.), Content Analysis Guidebook (s. 201–242). Sage: Thousand Oaks.
  • Smith, J. K., Guliuzo, J. D., Benedict, J. D., Chapparro, B. S. (2019). An eye-tracking analysis of a restaurant menu. Proceedings of the Human Factors and Ergonomics Society Annual Meeting, 63(1), 1522-1526.
  • Stemler, S., (2001). An overview of content analysis. practical assessment. Research & Evaluation, 7(17). https://doi.org/10.7275/z6fm-2e34
  • Uygur, S. M., Sürücü, Ç., Sergen, Y. (2018). Yiyecek içecek işletmelerinin dijital pazarlama açısından incelenmesi Ankara ili örneği. Güncel Turizm Araştırmaları Dergisi, 2(Ek.1), 157-176.
  • Venkatakrishnan, K., Chiu, H., Wang, C. (2019). Popular functional foods and herbs for the management of type-2-diabetes mellitus: a comprehensive review with special reference to clinical trials and its proposed mechanism. Journal of Functional Foods, 57,(2019), 425–438.
  • Wach, E. (2013), Learning About Qualitative Document Analysis, IDS Prectice Papers, 1-10. https://www.academia.edu/18995913/Learning_about_Qualitative_Document_Analysis
There are 30 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Research Article
Authors

Duran Cankül 0000-0001-5067-6904

Aysucan Aydın 0000-0003-2610-9955

Publication Date June 29, 2022
Published in Issue Year 2022 Volume: 6 Issue: 2

Cite

APA Cankül, D., & Aydın, A. (2022). Restoran Menülerinde Özel Beslenme Türleri: İstanbul Örneği. Aydın Gastronomy, 6(2), 155-164.

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