Sürdürülebilir Kalkınma Amaçları

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Araştırmacılar(1)

• Nazikgül, Mehmet

• Kitap BölümüYalnız künye2026/r/bayburt/12739
  The First Stop on the Perceived Taste Journey: Appearance

  Nazikgül, Mehmet

  İncele
• MakaleAçık Erişim2025/r/bayburt/16231
  Examination of Restaurant Menus in the Michelin Guide within the Scope of Turkish Cuisine

  Apak, Ömer Ceyhun; Nazikgul, Mehmet

  This study aims to reveal how the dishes of Turkish cuisine are represented in the Michelin Guide in restaurants with a descriptive approach. Thus, this study revealed the importance of Turkish cuisine by Michelin-starred and Bib-Gourmand restaurants, which are known worldwide. According to findings, are 38 restaurants in the Michelin Guide in Turkiye. The menus of 23 of these restaurants were accessed and analyzed. It was seen that the restaurants in the Michelin guide designed their menus as hot and cold starters, main courses, and desserts. Therefore, the Turkish cuisine menu dishes were evaluated in three categories: hot-cold starters, main courses, and desserts. In the menus of the restaurants included in the Michelin guide, Turkish cuisine foods are found in 38% of hot-cold starters, 52% of main courses, and 33% of desserts. In general, 41% of the menus of the restaurants in the Michelin Guide consist of Turkish cuisine. The word cloud created for hot and cold starters, main courses and desserts, hummus for hot-cold starters, lamb for main courses, and baklava for desserts are the most prominent dishes.

  AtıfOpenAlex5·TR Dizin3

  İncele
• MakaleAçık Erişim2025/r/bayburt/16132
  Farklı Tip Fırınlar ile Pişirilen Bazı Unlu Mamullerin Duyusal Özellikleri Üzerine Deneysel Bir Araştırma

  Nazikgul, Mehmet

  Birçok toplum tarafından sevilerek tüketilen unlu mamuller uzun yıllardan beri günlük diyette önemli rol oynamaktadır. Besleyici ve lezzetli içerikleri olan bu unlu mamullerin sayısız çeşidi bulunmaktadır. Bu besleyici ve zengin çeşitlerin tüketici beklentilerini karşılayabilmesi için ilk olarak hazırlık işlemleri doğru bir şekilde yapılmalıdır. Hazırlık işlemlerinden ardından pişirme işlemi uygun ısıda ve doğru pişirme aracında gerçekleşmelidir. Çünkü pişirme işlemleri nihai ürünün lezzet ve görünümünü etkilemektedir. Bu çalışmada unlu mamul çeşitlerinin pişirilmesinde yaygın olarak kullanılan taş tabanlı ve konveksiyonel fırınlarda pişirilen ürünlerin duyusal özellikleri incelenmiştir. Deneysel olarak gerçekleştirilen araştırmada, standart reçetelere göre hazırlanan simit, tatlı kurabiye ve havuçlu kek numuneleri taş tabanlı ve konveksiyonel fırınlarda pişirilmiş, 14 panelist (4 gastronomi alanında akademisyen, 2 gıda mühendisi, 2 pasta ustası, 4 ev kadını) tarafından görünüş, koku, lezzet, doku ve genel beğeni bakımından duyusal analizi gerçekleştirilmiştir. Panelistlerin değerlendirmeleri sonucunda taş tabanlı fırında pişirilen simit ve havuçlu kekin duyusal özellikleri konveksiyonel fırında pişirilen çeşitlere göre daha başarılı bulunmuştur. Tatlı kurabiyede ise konveksiyonel fırında pişirilen ürünler taş tabanlıya göre genel beğeni açısından daha başarılı sonuçlar ortaya koymaktadır. Bu bulgular unlu mamul işletmelerinin fırın tercihlerinde fırınların pişirdiği ürünlere sağladığı duyusal performansları göz önünde bulundurmaları gerektiğinin önemini vurgulamaktadır.

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  İncele
• MakaleAçık Erişim2024/r/bayburt/16306
  The Effect of Service Quality Perception and Reasons for Preference of Customers Staying in Public Guesthouses on the Intention to Revisit

  Apak, Ömer Ceyhun; Ünlü, Hami; Kıvanc, Mirac İlyas; Nazikgul, Mehmet

  The research aims to determine the effect of service quality perceptions of customers visiting Bayburt University Guest House and the reasons for choosing the guest house on their intention to visit again. The study is a descriptive research based on the survey model. In this framework, survey data were obtained by face-to-face interviews with 488 guests staying in the guest house. Regression analysis was performed with the data obtained within the scope of the research purpose. According to the findings, it was determined that service quality perception and its sub-dimensions (except staff and sports/entertainment) have a positive effect on the intention to visit again. In addition, it was determined that the reasons why guests prefer the guesthouse and its sub-dimensions have a positive effect on the intention to visit again.

  AtıfOpenAlex2·TR Dizin2

  İncele
• MakaleAçık Erişim2024/r/bayburt/16262
  What does Ottoman Palace Cuisine Mean in Terms of the Development of Gastronomy Tourism in Türkiye? Delving into the Turkish Chefs’ Perspectives

  Ödemiş, Murat; Nazikgul, Mehmet

  The food and beverages served in the palaces of the Ottoman Empire are still practised today and are in demand by gastronomy tourists. The main aim of this study is to examine the practises of the kitchen chefs in 5-star hotel establishments in Antalya regarding the Ottoman palace cuisine, service methods, the sources from which they learned the recipes, the level of appreciation of the guests and the differences in practises between the chefs. Semi-structured interviews were conducted with hotel chefs, and the data obtained were analysed by descriptive analysis and content analysis methods. It was determined that due to financial constraints, some hotels do not produce meals in accordance with their original form. In addition, it was concluded that serving palace cuisine dishes in containers belonging to the period and in an area designated for palace cuisine dishes would contribute positively to the recognition of the Ottoman palace cuisine. While the chefs stated that lamb dishes and baklava are the most popular foods for tourists, Mutancana and Ballı (Honey) Mahmudiye dishes prepared with dried fruits are another important issue that is understood from the interviews that the rich variety of Ottoman palace cuisine is not sufficiently applied in today’s hotel kitchens and some recipes do not reflect the original. There is no other study in the literature investigating the Ottoman Palace Cuisine practises of hotel kitchen chefs in Antalya. From this perspective, this study is original enough to shed light on future research.

  İncele