Özet:

This article is a mixed research aimed at the study of the sustainable competition of the Turkish restaurant management and the traditional cabbage/restaurant enterprises of Isparta and the cooking profession and the basic abilities that lead to this understanding. The research includes ethnographic-based quality and qualitative analysis with ethnographic-based qualitative and qualitative analysis with ethnographic-based qualitative and qualitative analysis with ethnographic-based qualitative and qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative qualitative The quality findings of the research were supported by the method of verbal dating, quantum findings. The research has found that cabbage retailers/restaurants need to make more effort for sustainable competition.

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