Quick Access





Bu Dergi DOI ve Crosscheck üyesidir


Summary


THE FACTORS EFFECTIVE IN THE SALE OF TRADITIONAL FOOD IN RESTAURANTS
With the increasing consumer demand and interest, traditional food has become an important sales, marketing and promotion tool for the food and beverage business. This study was conducted to evaluate the availability and the objective of having traditional food in restaurant menus, and customer group that prefers traditional food the most according to the country, years of operation and seating capacity of the business. The study used a questionnaire and was conducted in 576 restaurant employees in Italy, Czech Republic and Turkey. The study found that most businesses have traditional food in their menus and that there is a significant difference between restaurants when compared according to the years of operation and seating capacity (p<0.05). There is also a significant difference between countries in terms of their customer group that prefer traditional food in restaurants (p<0.001). This study provides information for restaurant managers about traditional food.

Keywords
Culture, menu, restaurant, traditional food

Advanced Search


Announcements

    ORCID NO

    Starting from the month of September 2017, ORCID information will be included  in the articles which will be published in our journal. The authors have to identify their ORCID information in their articles for the articles to be published which are sent to our journal and have gone through a positively reviewer process. You can get ORCID number from https://orcid.org/ address.


    PUBLICATION LANGUAGE

    From the month of December 2017, the articles which will be sent to the journal have to be uploaded to the system in English. The articles which do not comply with the format will not be taken under review.



Address :Mersin Üniversitesi Eğitim Fakültesi Yenişehir-Mersin
Telephone :0 324 361 00 01 Fax :0 324 361 00 15
Email :avrasyadergisi@gmail.com

Web Yazılım & Programlama Han Yazılım Bilişim Hizmetleri