Abstract:

Local cuisine practices are not where they should be today, although they best present the geography they live and carry the traces of history. Although there are many reasons for the forgetting of many local foods and drinks from the past to the present day, one of the most important reasons is the lack of preparation and supply of local cuisine products in local food and beverage enterprises. The purpose of this research is to identify local cuisine applications in food and beverage enterprises operating in Gaziantep. The universe of the research is formed by food and beverage enterprises operating in Gaziantep, and 125 food and beverage enterprises participating voluntarily in the research is formed by the research sample. In the first two parts of the study, the theoretical information about the Gaziantep cuisine was included. In the third part, a survey was carried out by applying face-to-face interview technique in order to determine local cuisine practices in food and beverage enterprises operating in Gaziantep, the largest island in the Southeast. Using the survey data obtained, the frequency distribution was studied and the chi-square test found that served the most meat meats from the Gaziantep cuisine local meats.

Keywords: