Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/bayburt/16116
  Evaluation of Hotels in the Eastern Black Sea Region in Terms of Disabled Tourism

  Çavus, Ahmet; Ünlü, Hami

  In this study, the difficulties encountered by disabled individuals staying in tourism-certified hotels in the Eastern Black Sea Region, which has recently become an important tourism destination, and their expec- tations from the hotels were investigated. In this research, which was designed on a qualitative research design, a semi-structured interview form was applied to 13 disabled individuals who stayed in hotels in the Eastern Black Sea region according to the maximum diversity method, and data were obtained. Within the scope of the research, four questions were asked of the disabled individuals about their expectations from hotels, their expectations from other tourism stakeholders, the difficulties they face in hotels, and what determines their hotel preferences. Four questions for disabled individuals constitute the themes of the research. Under the themes, 18 categories and 49 codes were created according to the responses received from the disabled individuals. Thus, this study aimed to determine the problems and expectations of disabled individuals in hotels. The study findings show that the expectations of disabled individuals from hotels and other tourism stakeholders include improving physical structures, rearranging pricing policies, increasing transportation opportunities, and providing incentives and cooperation for developing social responsibility projects.

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• 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.

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