The purpose of the symposium; by examining the importance of gastronomy in the tourism sector, which is of vital importance for our country, studies conducted by experts on the way to increasing the tourist attraction capacities of our tourism enterprises and destinations will be discussed at the symposium. We expect all industry representatives to participate in this study, where the quality and service issues of food and beverages in Turkish tourism will be discussed in depth and solution proposals will be developed.(Registrations will end on Wednesday, April 15.)
PROGRAM SCHEDULE
Friday, 17 April 2009
08:30 – 09:30 Registration
09:30 – 10:30 Opening Remarks
Lecturer Aydın ÖZDEMİR
POYD President Volkan ŞİMŞEK
AKTOB President Sururi CORABATIR
TUROFED President Ahmet BARUT
Science Board Chairman Prof. Dr. Ahmet AKTAŞ
Mediterranean University Rector Prof. Dr. İsrafil KURTCEPHE
Metropolitan Municipality Mayor Prof. Dr. Mustafa AKAYDIN
Antalya Governor Alaattin YÜKSEL
Minister of Culture and Tourism Ertuğrul GÜNAY
1st Session: 10.30-12.30
President: Prof. Dr. Ahmet AKTAŞ
Topics And Panelists
a. The Place of Turkish Cuisine in World Cuisine: Journalist Gourmet Writer Mehmet YAŞİN- Nilhan ARAS
b. The Effects of the All-Inclusive System on the Development of Turkish Tourism. Cüneyt Kuru (General Manager/Magic Life Water World Hotel)
c. Advantages and Disadvantages of the All-Inclusive System as a Marketing Tool in Terms of Accommodation Businesses and Consumers; Asst. Prof. Dr. Düriye BOZOK, Asst. Prof. Dr. Nurhan ÇALIŞKAN
d. Food Safety in Gastronomy Services; Kürşat ULUS (Diversey)
e. Gastronomy and Religion; Assoc. Prof. Dr. Orhan BATMAN, Assoc. Prof. Dr. Mehmet SARIIŞIK, Lecturer Aysu HATİPOĞLU
f. Evaluation Within the Scope of the Marketing Mix Elements of the All-Inclusive System; Res. Asst. Engin ÜNGÜREN, Res. Asst. Funda CENGİZ
12:30-13:30 Lunch Break
2nd Session: 13:30-14:45
President: Asst. Prof. Dr. Sibel GÜLER
Topics and Panelists
a. Globalizing Food with a Perspective Extending to Gastronomy in Cooking; Lecturer Burak MİL
b. A Situation Assessment of Turkish Cuisine in Determining Tourists' Travel Motivation; Lecturer Serap İNCEÖZ
c. The Lifespan of Campylobacter jejuni Inoculated into Oven-Roasted Chicken Thighs; Assoc. Prof. Dr. Uğur GÜNŞEN
d. Should a General Manager Understand Food and Beverage Management?Mehmet YILMAZ (General Manager/Venesia Hotel)
e. The Yesterday and Today of Boza, Our Traditional Beverage in Turkish Cuisine; Özlem Kızılkaya, Fügen Durlu ÖZKAYA, Menekşe CÖMERT
f. A Field Study on Determining the Fast Food Habits of Young Consumers: The Case of Muğla, Lecturer Zekeriya BİNGÖL, Asst. Prof. Dr. Yıldıray KIZGIN
14:45 – 15:00 Coffee Break
3rd Session: 15.00-16.15
President: Assoc. Prof. Dr. Orhan BATMAN
Topics and Panelists
a. The Function of the General Manager in Food and Beverage Department Success; Haluk Tüfekci (General Manager/Turqoise Hotel)
b. The Effects of Local Flavors in Gastronomy on Tourists' Destination Preferences and the National Economy in the Process of Globalization; Asst. Prof. Dr. Gül KÜÇÜKALTAN
c. Determining Managerial Opinions on Utilizing Outsourcing in Food and Beverage Departments: The Istanbul Case; Dr. Mustafa SANDIKÇI, Dr. Koray GÜRPINAR, Lecturer Sabri ÇELİK
d. Edible Flowers in Food and Beverage Management; Asst. Prof. Dr. Burhan KILIÇ, Lecturer Özer ŞAHİN
e. The Use of Local Cuisines in the Marketing Activities of Food and Beverage Enterprises: The Balıkesir Case; Prof. Dr. Necdet HACIOĞLU, Res. Asst. Göksel Kemal GİRGİN, Res. Asst. İbrahim GİRİTLİOĞLU
f. The Place and Importance of Boza in Turkish Cuisine; Menekşe CÖMERT, Fügen Durlu ÖZKAYA, Özlem KIZILKAYA
16:15 – 16:30 Coffee Break
4th Session: 16:30-17:15
President: Assoc. Prof. Dr. Uğur GÜNSEN
Topics and Panelists
a. Problems Faced by Female Managers in the Accommodation Sector; Muazzez TONGUÇ (General Manager/Best Western Khan Hotel)
b. The Use of Food Safety Systems in Hotel Kitchens to Create Competitive Advantage; Asst. Prof. Dr. Sibel GÜLER
c. The Place and Importance of Our Olive Oil Dishes in Tourism Enterprises; Fügen DURLU ÖZKAYA, Menekşe CÖMERT, Özlem KIZILKAYA
d. Factors Considered When Planning Menus in Specialty Restaurants (An Application on Restaurants on the Highway Route); Prof. Dr. Cevdet AVCIKURT, Asst. Prof. Dr. Murat DOĞDUBAY, Res. Asst. Mehmet SARIOĞLAN
e. The Impact of Set Menu Applications in Food and Beverage Establishments on Foreign Tourist Practices; Prof. Dr. Bahattin RIZAOĞLU, Lecturer Fırat BİÇİCİ
f. Service Quality in University-Level Food and Beverage Education; Dr. Gonca GÜZEL
Bartender Show: 17:30-18:00
Saturday, April 18, 2009 (10:00 – 11:30)
Sector Session
President: Lecturer Aydın ÖZDEMİR
Topics and Panelists
a. Turkish Names in the Promotion of Turkish Cuisine; Bayram ERGÜN (Chef/Doğanay Hotel)
b. Problems Experienced by Our Chefs in Their Working Lives: Mesut ÖNAL (President of Aktad/Member of the All Türkiye Federation)
c. What Should Be the Role of Associations in the Development of Turkish Cuisine? Ali SELEK (President of Chef Club)
d. What Does an Equipped Food and Beverage Manager Bring to the Business? Hamza YALÇIN (F&B Quality Manager/Trendy Hotels)
e. The Path University Students Entering the Sector Will Follow to Advance in the Profession Lecturer Mihrinur GÜLAL
f. The Role of Our Head Chefs in the Development of Turkish Cuisine. Zeki Açıkgöz (President of the Turkish Chefs Federation)
g. The Ministry of Agriculture's Support for Businesses and Legal Sanctions (Antalya Provincial Directorate of Agriculture)
DISCUSSIONS ON THE RESULTS (11:30-12:00)
PRACTICAL TOPICS Time:12.00-17.00
-The art of a la carte service
-The Art of Pastry Making
-The art of the sommelier
-Wine Presentation and Sales Techniques
-The art of trancheur and flambé
-Cocktail preparation techniques
-The art of table and hall decoration
-Bar Show
-Guest Dialogues in Food and Beverage Establishments
-New Technology Uses in Kitchens
NOTE: The final changes to the program will be announced on April 15, 2009.
FOR REGISTRATION and MORE INFORMATION:0.242.2297019 / 0.242.5181792