Mutfak şeflerinin menü planlama ve analiz yöntemlerine yaklaşımları: İstanbul ilinde bir araştırma
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İstanbul Gedik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
İnsanoğlu varlığını sürdürebilmek için, düzenli olarak beslenmek zorundadır. Bu yönden bakıldığında beslenme kültürü, insanlığın var olduğu dönemden itibaren başlamaktadır. Bu düzenli beslenmeyi sağlayabilmek adına insanoğlu günlük, haftalık ya da aylık temel ihtiyaçlarını karşılamış ve bu ihtiyaçları belirli bir ahenk ve sıra içerisinde tüketmiştir. İnsanların yeme-içme ihtiyacını karşılayan ve para kazanma amacı güden işletmelerde belirli sırada sunulan yiyecek içecek listesine 'menü' denilmektedir. Menü, yiyecek-içecek işletmelerinin faaliyetlerinin başlangıcıdır. İşletmenin amaçlarına ulaşmasının ve ne şekilde yönetileceğini ve o işletmenin dizaynının ve düzeninin nasıl olacağını belirler. Bir yiyecek-içecek işletmesinin ana kâr merkezini ve imajını tayin eder. Menü, işletmenin kendi benliğini ifade eder. İşletmeye gelen misafirlerin, yaş durumları, cinsiyetleri ve istekleri sayesinde şekillenir. Kısaca hedef müşteri kitlesine göre belirlenip, sunulur. Bu çerçevede İstanbul ilindeki on iki (12) aktif sektör çalışanı ile odak grup görüşmesi yapılarak, değişen teknolojik ve pişirme yöntemleri üzerinde de incelemeler ve fikir alışverişinde bulunulmuş; yiyecek ve içecek işletmelerinin menü planlama süreci incelenmiştir. Çalışmamızın amacı başta İstanbul ilindeki yiyecek içecek işletmelerinde görev yapan mutfak şeflerinin menü yönetimi ve süreçlerine yaklaşımlarının ortaya konulmasıdır. Bu görüşme, 1 Uluslararası Zincir Hotel genel müdürü, 1 Zincir Restoran Ar-Ge Müdürü, 1 Zincir Restoran Türkiye Müdürü, 1 Zincir Restoran Mutfaklar Koordinatörü, 1 Zincir Restoran Türkiye Mutfaklar Koordinatörü, 1 Zincir Restoran Yiyecek İçecek Direktörü ve Marka Danışman Şef, 5 5 Yıldızlı Otel Aşçıbaşı ve 1 Uluslararası 5 Yıldızlı Otel Aşçıbaşı Baş Yardımcısı ile gerçekleştirilmiştir. Odak grup görüşmesi yöntemiyle toplanan verilerin analiz edilmesinde nitel veri analizi yaklaşımlarından betimsel analiz tercih edilmiştir. Araştırma kapsamında menü planlama ve tasarım aşamalarında farklı disiplinlere ait paydaşların planlama sürecini yönetmesi farklı çözüm önerilerini dikkate alınması açısından önemi ortaya konulmuştur. Araştırma bulgularında yoğun rekabet ve değişen tüketici beklentileri, restoran ve otel işletmeleri yöneticilerinin menülerinde birbirinden farklı ve birtakım uygulamalara yöneldikleri görülmektedir. Otel işletmelerine ait restoranlarda misafirlerin memnuniyet seviyeleri diğer konaklama imkanları ile bir bütün olarak ele alınırken restoranlarda memnuniyet seviyesi tamamen sunulan gıda hizmeti açısından ele alındığı görülmüştür. Bu kapsamda her iki grup yiyecek içecek işletmesi yöneticilerinin birbirlerinden farklı noktalarda ürün geliştirdikleri ve bu ürünleri menülerinde planladıkları gibi; aynı zamanda sürdürülebilirlik ve çevresel kaygıları gözettikleri saptanmıştır.
In order to survive, humankind has to feed regularly. In this respects, the culture of nutrition begins from the period when humanity existed. In order to provide this regular nutrition, human beings met their daily, weekly or monthly basic needs and consumed these needs in a certain order and sequence. Food and beverage lists presented in a certain order in businesses that supply the food and beverage needs of people and aim to make money are defined as 'menu'. Menu is the beginning of the activities of food and beverage businesses. It determines how the business achieves its aims and how it will be managed, how the design and layout of that business will be. It determines the main profit center and image of a food and beverage establishment. Menu refers to the business's individuality. It is shaped by the age, gender and wishes of the guests coming to the business. Briefly, the target is determined and presented according to the customer mass. The purpose of our study in this context is to determine the orientation of the sector representatives regarding menu designs and plans. A focal group interview was held in with twelve (12) active senior sector employees in the city of Istanbul, examined and exchange of ideas on changing technological and cooking methods; menu planning process of food and beverage companies was investigated. The purpose of our work is to introduce the appoaches of kitchen chefs working in food and beverage companies to menü management and processes in İstanbul province. Focal group discussion realized with, 1 International Chain Hotel General Manager, 1 Chain Restaurant R&D Manager, 1 Chain Restaurant Turkey Manager, 1 Chain Restaurant Kitchens Coordinator, 1 Chain Restaurant Turkey Kitchens Coordinator, 1 Chain Restaurant Food And Beverage Director And Brand Consultant Chef, 5 5 Star Hotel Executive Chefs ve 1 International 5 Star Hotel Executive Sous Chef. Descriptive analysis, one of the qualitative data analysis approaches, was preferred for analyzing the data collected by the focal group interview method. Within the scope of the research, the importance of menu planning and design stages in terms of managing the planning process of stakeholders belonging to different disciplines and considering different solution proposals was revealed. In the research findings, it is seen that intense competition and changing consumer expectations, restaurant and hotel management administrators tend to practice different from each other applications in their menus. While the contentment levels of the guests in the restaurants belonging to the hotel enterprises are handled as a whole with the other accommodation facilities, it is seen that the contentment level in the restaurants is handled in terms of food service. In this context, as the administrator managers of both food and beverage enterprises develop products at different points from each other and plan these products in their menus; at the same time, it was determined that they consider sustainability and environmental concerns.
In order to survive, humankind has to feed regularly. In this respects, the culture of nutrition begins from the period when humanity existed. In order to provide this regular nutrition, human beings met their daily, weekly or monthly basic needs and consumed these needs in a certain order and sequence. Food and beverage lists presented in a certain order in businesses that supply the food and beverage needs of people and aim to make money are defined as 'menu'. Menu is the beginning of the activities of food and beverage businesses. It determines how the business achieves its aims and how it will be managed, how the design and layout of that business will be. It determines the main profit center and image of a food and beverage establishment. Menu refers to the business's individuality. It is shaped by the age, gender and wishes of the guests coming to the business. Briefly, the target is determined and presented according to the customer mass. The purpose of our study in this context is to determine the orientation of the sector representatives regarding menu designs and plans. A focal group interview was held in with twelve (12) active senior sector employees in the city of Istanbul, examined and exchange of ideas on changing technological and cooking methods; menu planning process of food and beverage companies was investigated. The purpose of our work is to introduce the appoaches of kitchen chefs working in food and beverage companies to menü management and processes in İstanbul province. Focal group discussion realized with, 1 International Chain Hotel General Manager, 1 Chain Restaurant R&D Manager, 1 Chain Restaurant Turkey Manager, 1 Chain Restaurant Kitchens Coordinator, 1 Chain Restaurant Turkey Kitchens Coordinator, 1 Chain Restaurant Food And Beverage Director And Brand Consultant Chef, 5 5 Star Hotel Executive Chefs ve 1 International 5 Star Hotel Executive Sous Chef. Descriptive analysis, one of the qualitative data analysis approaches, was preferred for analyzing the data collected by the focal group interview method. Within the scope of the research, the importance of menu planning and design stages in terms of managing the planning process of stakeholders belonging to different disciplines and considering different solution proposals was revealed. In the research findings, it is seen that intense competition and changing consumer expectations, restaurant and hotel management administrators tend to practice different from each other applications in their menus. While the contentment levels of the guests in the restaurants belonging to the hotel enterprises are handled as a whole with the other accommodation facilities, it is seen that the contentment level in the restaurants is handled in terms of food service. In this context, as the administrator managers of both food and beverage enterprises develop products at different points from each other and plan these products in their menus; at the same time, it was determined that they consider sustainability and environmental concerns.
Açıklama
Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Bilim Dalı
Anahtar Kelimeler
Menü Planlaması, Mutfak Yönetimi, Menü Tasarımı, Menü Mühendisliği, Menu Planning, Kitchen Management, Menu Design, Menu Engineering