Abstract:

Abstract In the study, appetizers and mezzes that are included in the menus of the restaurants of 4 and 5 star hotels in the Eastern Black Sea Region of Turkey and which can be consumed together with alcoholic beverages are examined. Thus, it is aimed to reveal the frequency and characteristics of food items that can be consumed together with alcoholic beverages in hotel restaurants in the region. Qualitative research method was preferred in the study. In the research, a descriptive research approach and scanning model were adopted in terms of its aims. The criterio sampling technique was used to collect study data. Between 1 December 2021 and 3 March 2022, information about menus was collected from those who have restaurants and serve in 4 and 5 star hotels in the region. Content analysis was applied to the menus of these hotel restaurants. It was obtained with the frequency of 453 presence of 172 appetizers and mezzes types in the menus of restaurants in 45 hotels in region. These appetizers and mezzes have been classified into 11 categories, using expert opinions and literature. Identified categories are “savory accompaniments”, “cheese and delicatessen varieties”, “olive oil dishes”, “meals and warm starter”, “seafood”, “local foods”, “nuts”, “fruits”, “pickles”, "salads" and "others.

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