Özet:

The aim of this study is to explore the kitchen structure of the Safranbolu hostels, which are largely transformed into tourist enterprises from a physical, psychological, work safety and ergonomic point of view. In addition, the study aimed at comparing formerly used as living spaces with today used by's kitchen in terms of physical conditions. The research was done using quality data, through a deep-interview method. The sample method was used in the selection of the sample. With the form of a semi-configured conversation, a face-to-face conversation was held with 15 different accommodation operators located in the Safranbolu district. The data obtained from observations and conversations in the Konak enterprises were catogorized and visual analyses were made. According to the findings obtained; the main kitchen of the Safranbolu houses is located on the top floor. These areas, also called "Aşevi", are right next to the "sofa" where the family is eating. The area of the "winning shops" located in the place called "Life" is a larger kitchen where feast meals, bread and winter meals are made. Nowadays, the housing, which is converted into tourism enterprises, is located under the floor of the kitchen, in the place called "life" and "customer". Most of the companies modified kitchen is equipped with industrial equipment. The kitchen and "who" in the hostels are transformed by most operators into rooms where customers can stay. While Safranbolu hostels had formerly natural lighting and ventilation, today’s cuisine is equipped with technological lighting and ventilation equipment.

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