SYMPOSIUM PROGRAM
09:30–10:30 Opening Speeches-Thursday, April 10, 2008
Lecturer Aydın Özdemir, President of YİYDER, Director of Akdeniz University Alanya Vocational School
Prof. Dr. Ahmet Aktaş, Dean of Akdeniz University Alanya Faculty of Business Administration
İrfan Demirok,Rixos Hotels
Ahmet Barut, President of TÜROFED
Prof. Dr. Mustafa Akaydın, Rector of Akdeniz University
Menderes Türel, Mayor of Antalya Metropolitan Municipality
Alaaddin Yüksel, Governor of Antalya
Mr. Ertuğrul Günay,Minister of Culture and Tourism (awaiting confirmation)
10:30-12:00 1st Session: Current Issues in Gastronomy
Session Chair Prof. Dr. Ahmet Aktaş, Dean of Akdeniz University Alanya Faculty of Business Administration,
Subject
Cemal Tekkanat, Deputy General Director of Promotion at the Ministry of Culture and Tourism
Gastronomy on a Global and Turkish Scale
Atok İlhan,Former General Manager of Philips Turkey; Former President of Chaine Des Rotisseurs Turkey
Where Do Gastronomy Practices Stand in Türkiye
Ahmet Örs, Sabah Gazetesi Writer; Gusto Dergisi General Publication Coordinator
Slow Food: A Return to Traditional Values
Assoc. Prof. Dr. Rıdvan Yurtseven, Director of Çanakkale Onsekiz Mart University Gökçeada Vocational School
13:30-15:00 2nd Session: Current Issues in Gastronomy
Session Chair Asst. Prof. Dr. Sabah Balta, Head of the Department of Tourism Management at Yaşar University
Gastronomy, Health and Nutrition
Prof. Dr. Nilgün Karaağaoğlu, Hacettepe University Faculty of Health Sciences Department of Nutrition and Dietetics.
New Trends and Marketing Techniques in the Food and Beverage Sector
Lecturer Dilistan Çilingiroğlu Shipman
Yeditepe University Department of Gastronomy and Culinary Arts
The Relationship of Turkish Cuisine with Social Disciplines
Nilhan Aras,Gastro Dergisi Editor-in-Chief Coordinator
Olive Oil Use from Antiquity to the Present Day in Western Anatolia
Nedim Atilla, Akşam Gazetesi Writer
15:30-17:00 3rd Session Gastronomy and Tourism
Session Chair Asst. Prof. Dr. Aydın Çevirgen, Faculty Member of Akdeniz University Alanya Faculty of Business Administration
The Importance of Local Food Culture in Sustainable Tourism
Gül GÜNEŞ, Assistant Professor Dr., Atılım University Head of Tourism Management Department
Halil İbrahim ÜLKER, Prof. Dr., Atılım Üniversitesi, Faculty of Business Administration Acting Dean
Gülçin Karakoç, Res.Assoc., , Atlım University, Faculty of Business, Department of Tourism Management
The Role of Gastronomy in Destination Marketing: The Case of Türkiye
Gökçe YÜKSEK, Asst. Prof. Dr., Anadolu University School of Tourism and Hotel Management
The Importance of Turkish Cuisine in the Development of Turkish Tourism and What Needs to Be Done for Today
Dündar Denizer, Assoc. Prof. Dr., Anadolu University School of Tourism and Hotel Management
An Exemplary Project Implementation on Raising Local People's Awareness Regarding Local Cuisine Within the Framework of EU-Supported Development Programs
Nurettin Ayaz, Mehmet Güllü, Gaziosmanpaşa University Zile Dinçerler School of Tourism Management and Hotel Management
17:30-19:00 4th Session: Gastronomy, Cuisine
Session Chair Lecturer Dilistan Shipman, Yeditepe University Department of Gastronomy and Culinary Arts
How to Become a Great Chef? What makes you a great chef?
Maximilian J. W. Thoame, Head Chef, Mövenpick Hotel İstanbul
The Impact of Gastronomy Education on Quality in Gastronomy Services
David Shipman, Chef, Yeditepe University Department of Gastronomy and Culinary Arts
Innovation in the Kitchen: Molecular Gastronomy
Lecturer Dilek Ünlü, Mutlu Dönmez Doğan, Anadolu Univ., Eskişehir Vocational School of Higher Education Culinary Arts Program
Food Safety in Mass Catering and Practices in Türkiye
Kürşat Ulus, Johnson Diversey Food Safety and Business Development Manager
09:00-10:30 5th Session: Practices in Food and Beverage Establishments-Friday, April 11, 2008
Session Chair Asst. Prof. Dr. Ercüment Okutmuş, Akdeniz University Alanya Faculty of Business Administration Vice Dean
Success Factors in Gastronomy for 2011
Prof. Dr. Yaşar Nuri Şahin, Atatürk Üniversitesi, Faculty of Medicine Faculty Member,
Asst. Prof. Dr. Abdülkadir Koşan, Atatürk University, Erzurum Vocational School, Economic and Administrative Programs,
Department of Tourism and Hotel Management
An Evaluation of the Marketing and Budgeting of Banquet Organizations from the Perspective of Hotel Enterprises
Yaşar YILMAZ, Asst. Prof. Dr. Balıkesir Univ. Balıkesir Vocational School.
Özgür YILMAZ, Lecturer, Balıkesir University Balıkesir Vocational School.
An Investigation into the Job Satisfaction and Occupational Burnout Levels of Kitchen Staff Working in Five-Star Hotel Enterprises
Aylin AKTAŞ ALAN, Res. Asst., Akdeniz Ü. School of Tourism Administration and Hotel Management
Ebru TARCAN İÇİGEN, Res.Assoc., Akdeniz Ü. School of Tourism Administration and Hotel Management
Advanced Management Accounting Techniques and Food and Beverage Business Applications
İlhan EGE, Asst. Prof. Dr., Nevşehir University Faculty of Economics and Administrative Sciences
11:00-12:00 6th Session: Practices in Food and Beverage Establishments
Session Chair Lecturer Aydın Özdemir, Akdeniz University Alanya Vocational School Director
The Art of Food and Beverage Service in Tourism Development
Hamza Yalçın, Trendy Hotels Food and Beverage Coordinator
The Role of Tourism Enterprises and Chefs in the Development of Turkish Cuisine
Ali Selek, Head Chef, Asdem Beach Hotel
The Dance of Wine and Food: The Importance of the Chef
Ali Rıza Dölkeleş, Head Chef, Limak Limra Hotel
The Function of the Dishwashing Department in Food and Beverage Establishments
Veysel Şahin, Dishwashing ChiefSungate Port Royal De Luxe Resort
ARTISTIC AND OTHER ACTIVITIES PROGRAM
10 APRIL 2008
12.00-18.00 Table Setting and Decoration Techniques
12.00-13.30 The Art of Pastry
12.00-13.30 New Technologies in Kitchens
12.00-13.30 Art of Coffee
18.00-19.00 The Art of Cocktail Making
11 APRIL 2008
12.00-18.00 Table Setting and Decoration Techniques
12.00-14.00 A la Carte Service Arts
14.00-16.00 New Technologies in Kitchens
14.00-16.00 Culinary Arts
16.00-17.00 Cocktail Preparation Techniques
16.00-17.00 Wine Tasting Technique
17.00-19.00 Bar Show
18.00-20.00 Closing Festivities