Abstract:

The purpose of this study is to measure the attitude of the students towards Turkish Cuisine, who are taking Tourism Education at undergraduate level. For this purpose, survey forms were developed, and applied to 256 students at Anadolu University School of Tourism and Hotel Management. In the survey conducted, students’ opinions were measured by frequency analysis. Also Mann-Whitney U and Chi-Square tests were employed to uncover the opinions of the students about promotion and marketing of the Turkish Cuisine and the differences between students who have completed their compulsory training periods and who have not. Students claimed that such factors as international companies’ desire to apply their own menu, cost factor, application of all-inclusive system are effective on promotion and marketing of the Turkish Cuisine. According to the students, what needs to be done about promotion and marketing are; conducting festivals about the Turkish Cuisine, conducting promotion and advertisement activities covering domestic and foreign press, creating alternative tastes with distinctive flavors

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