Otel İşletmelerinde Yerel Mutfak Kültürü: Mardin Örneği
Local Culinary Culture in Hotel Management: The Example of Mardin

Summary/Abstract: Expectation and experience about local food and drink, is an important factor affecting destination brand perception. The positive effects about the destination also affect the intention to visit again and contribute to the image of the destination about the culinary culture. The aim of this research is to investigate how much the local dishes in the menus of the hotels reflect the region. For this purpose, it was determined that the local food and beverages were included in the menus of the accommodation establishments in that destination, and the status of being requested by the customers. Mardin, which has hosted many civilizations with its culture and history, has been chosen as the study area because it is so rich in culinary culture. The sample of the study was interviewed with the top and middle level managers and kitchen staff of 3-, 4- and5-star hotels in Mardin with a semi-structured interview form. As a result of the researches, it is seen that they contain some of the local foods and beverages in the menus of the hotels. However,due to the troublesome and lengthy making of some local dishes, they are prepared only for special events such as banquet organization where pre-consumption is certain. Although the businesses included in the research include local dishes in their menus, it has been determined that they do not make enough efforts to promote and brand these dishes.

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