Abstract:

Food and beverage services are essential for tourism sector and people have gradually differentiating food and beverage choices which vary from person to person. Said choices cause difficulties particularly for medical tourism establishments. Because people are needed to impose restriction on their food and beverages particularly when it comes to their health, but they do not accept any restriction on appearance and taste of foods; they refuse to consume the same foods; and they ask for both low-calorie and substantial foods. The fact that people particularly travelling as part of medical tourism have so many variables about food and beverages is the most frequent problem encountered by the establishments, which needs to be immediately solved. This study about diversity problem of diet menus prepared as part of medical tourism is a theoretical study and was prepared by compiling data obtained from literature review. Things that are to be done about preparing good, substantial, low-calorie and tasty foods-beverages for people travelling as part of medical tourism were provided as solution recommendations at the end of the study. It is aimed that the study is a guide for people interested in this subject and contributes to the literature. Key Words: Medical Tourism, Food and Beverage Establishments, Diet Menus, Medical Tourism Establishments.

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