Abstract:

Local cuisine practices are not at exactly where they need to be today in terms of significance although they function the best in introducing the geography they belong to and reflect traces of its history. There are plenty of reasons as to why many regional foods and beverages from past to today have disappeared and been forgotten, but it is probably one of the most influential that there is a lack of production and presentation facilities at food and beverage enterprises that are running in the region. The purpose of this research is to discover the local cuisine practices of food and beverage enterprises running in Gaziantep, Turkey. The target universe of the study is the food and beverage enterprises in Algeria, and the sample of the study consists of 125 food and beverage services personnel who have volunteered to participate in the study.The study designed with this aim has been formed in three main sections. The first two sections of the study include theoretical information about Gaziantep local cuisine; and the third section includes the findings of the survey applied using the face-to-face interview technique to discover the regional/local cuisine practices at food and beverage enterprises in Gaziantep, which is the largest city in the southeast of Turkey. Using the survey data gathered, frequency distributions have been analyzed, and in the light of the chi-square test it has been detected that enterprises serve meat dishes the most of all the Gaziantep cuisine local dishes.

Abstract:

Local cuisine practices are not at exactly where they need to be today in terms of significance although they function the best in introducing the geography they belong to and reflect traces of its history. There are plenty of reasons as to why many regional foods and beverages from past to today have vanished and been forgotten, but it is probably one of the most influentials that there is a lack production and presentation facilities at food and beverage enterprises that are running in the region. The purpose of this research is to discover the local cuisine practices of food and beverage enterprises running in Gaziantep, Turkey. The target universe of the study is the food and beverage enterprises in Gaziantep, and the sample of the study consists of 125 food and beverages services personnel that have volunteered to participate in the study.The study designed with this aim has been formed in three main sections. The first two sections of the study include theoretical information about Gaziantep local cuisine; and the third section includes the findings of the survey applied using the face- to-face interview technique to discover the regional/local cuisine practices at food and beverage enterprises in Gaziantep, which is the largest city in the southeast of Turkey. Using the survey data gathered, frequency distributions have been analyzed, and in the light of the chi-square test it has been detected that enterprises serve meat dishes the most of all the Gaziantep cuisine local dishes. 

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