Özet:

Turkey is a country that is highly preferred by tourists due to its geographical location, nature, historical beauties and food culture. Street foods can be affected by factors such as geographical location, mode of production, historical development, economic, cultural relations, belief and ethnic status. With the increasing popularity of street food in recent years, it is seen that street food has been added to the menus of cafes and restaurants. The main purpose of this study is to determine the inclusion levels of street foods in the menus of food and beverage businesses. The population of the study are employees of food and beverage businesses in Kadiköy. The level of street food in the menu is examined with a sample of a personnel (n=25) from a food and beverage businesses in Kadıköy. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities (chef, waiter, business manager and employer) of food and beverage businesses determined through purposive sampling method. The findings illustrate that there was intense preference of street foods in food and beverage businesses. It has been observed that some businesses use street foods as the main theme in restaurant design and menu planning. It is seen that street foods are preferred either as sides next to beverages or as appetizers before the main meal.

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