Abstract:

This study aims to carry out a bibliometric analysis of the research carried out on the subject of the menu in Turkey's tourism and gastronomy field. The aggregation of research on the topic of the menu is of importance in terms of creating new ideas in the reader, developing their perspectives, revealing the shortcomings and keeping the reader light. In this context, the research methods of document examination have been used. The scope of the study consists of written articles, the thesis, the declaration and the book related to the menu. All the studies conducted from the date of the first publication on the subject of the menu to the end of 2020 have been examined. The reviews were conducted using the YÖK Academic Database between October 2020 and January 2021. The studies achieved within the framework of the study have been subjected to bibliometric analysis in terms of various parameters according to the type of research. According to the results of the analysis, the first study was done thirty years ago. In addition, since 2015 the work was not sufficient, there has been a significant increase in the work done. On the other hand, the findings show that the most studies are the type of research that is done is the statement and article, and the study’s subject is mostly focused on menu planning, menu pricing, menu analysis, menu design, menu cost issues, and very limited studies are done.

Keywords: