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Otel İşletmelerinin Menü Planlamasında Yaratıcılık, Yenilikçilik, Girişimcilik Faaliyetleri Üzerine Bir Araştırma

Author

Listed:
  • Mete SEZGİN
  • Muammer ZERENLER
  • Abdullah KARAMAN

Abstract

Menu planning plays an important role about the ease of finding and purchasing suitable ingredients, their processing and providing quality and standardization. Especially from the perspective of hotels the aim of creativity and providing innovations is beneficial for the establishment regarding to the materials usage and their usage amounts and meeting the expectations of customers from the process of purchasing to production and from production to service. This paper contains a comparative analysis related to the menu plans of 3-4-5 star hotels. First part of the study mentions to the market researches of menu plans and innovation efforts and the second part mention to the results of a questionnaire which is based on the menu plans and innovativeness of 3- 4-5 star hotels. Analysis is carried out by SPSS software. The importance of innovativeness and creativity in menu planning is mentioned and the modifications that are necessary to be done in the accommodation establishments are summarized as a comparative analysis.

Suggested Citation

  • Mete SEZGİN & Muammer ZERENLER & Abdullah KARAMAN, 2008. "Otel İşletmelerinin Menü Planlamasında Yaratıcılık, Yenilikçilik, Girişimcilik Faaliyetleri Üzerine Bir Araştırma," Sosyoekonomi Journal, Sosyoekonomi Society, issue 2008-2.
    • Handle: RePEc:sos:sosjrn:080207
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    More about this item

    Keywords

    Food and Beverage Sector; Menu Planning; Innovation and Creativeness.;
    All these keywords.

    JEL classification:

    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism

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