Özet:

All-inclusive system with the aim of reducing the tourists’ expenditures made during the holidays, nowadays has a great application area in Turkish tourism. Many academic studies have been carried out on the all-inclusive system in Turkey, but it has been observed that there are only a limited number of studies discussing this system in a sustainable tourism context. In this study carried out from this point of view, opinions of 7 kitchen chefs including 5 executive chefs, 1 sous chef and 1 chef de partie who have many years working experience in all-inclusive hotels, about the system in the context of sustainable tourism have been examined. In this process, research questions identified by negotiating with 2 executive chefs and 3 tourism academicians have been directed to the chefs using face-to-face and telephone interview techniques from qualitative research methods. The interviews held in July 2018 lasted an average of 15 minutes. The interviews were recorded in accordance with the permission of the chefs and the obtained data were transferred to the computer environment and subjected to descriptive and content analyzes. As a result of the research, it was determined that the chefs generally evaluated the all-inclusive system negatively in the context of sustainable tourism. In this context, it is emphasized that the system causes image loss in terms of Turkish cuisine, increases consumption and waste, and causes poor quality food and beverages to be offered to tourists. Finally, a number of suggestions were discussed in the light of research findings

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