Özet:

Expectations and experience related to local food and beverages are an important element that affects the brand perception of the destination. The positive effects on the destination are also effective in the intention of re-visiting and contribute to the image of the destination’s kitchen culture. The aim of this study is to explore how much local foods in the hotels' menus reflect the location. For this purpose, the status of local food and beverage is determined in the menus of the accommodation companies at that destination and the status of demand by customers. Mardin, which has hosted many civilizations with the history of the need culture, has been chosen as the work area for the rich culture of the kitchen. In the 3, 4 and 5 star hotels in the province of Mardin, top and middle-class managers and kitchen staff were interviewed through a semi-configured interview (conversation) form. Research shows that some local foods and beverages are included in the hotels’ menus. However, some local foods are prepared for special events where pre-consumption is determined, such as a banket organization, because the production is difficult and lasts a long time. If the companies list local foods in the menus, it has been determined that they do not make enough efforts regarding the promotion and branding of these foods.

Anahtar Kelimeler: