Özet:

One of the most important factors in the formation of a culinary culture of a society is the existing organizational kitchen structure. In order to be able to talk about the culinary culture of the societies, it is first necessary to find an organizational structure in the kitchen. In this context, the formation of an organizational structure in the Turkish kitchen took place after the Ottoman Empire continued its long life in a very wide geographical area.Today's Turkish cuisine is the heir of the Ottoman cuisine. This contributes to the richness of the Turkish cuisine and its place among the world cuisines in the first place. Moreover, the reflection of the Ottoman kitchen's organizational structure in the Turkish cuisine is providing the Turkish kitchen as a regular and sustainable kitchen. In this study, it was researched how organizational structure of Turkish cuisine is shaped from day to day and what dimensions it has gained. The functioning of the organizational structure of the Turkish kitchen, which units are formed, and what kinds of characteristics are possessed are emphasized. The study, most foreign guests hosted in the second province, which is made of 5-star hotel in Istanbul's Taksim district in Turkey. Thus, with this work, the place and the importance of organizational structure are put forward in the Turkish kitchen which has a long history.

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