While many factors are effective in the decision-making process of tourists, experiencing the food and drink culture of the country to travel can also be a reason for preference. During their holidays, tourists can experience this experience both in the hotels they stay and in the food and..
A New Culinary Trend: Living Kitchens
Barış ERDEM "a"
Suat AKYÜREK "b"
Summary
Competition in the business world pushes organizations to seek innovation every year. In this context, it is argued that the competitiveness of organizations today depends on their ability to offer different products/services from their competitors. Although studies on the phenomenon of innovation have increased in tourism literature in recent years, studies on the subject in the axis of food and beverage businesses are still limited.
In this research, the focus is on the "living kitchen", which is accepted as a new trend in the food and beverage industry. In this context, it has been tried to determine the perceptions of the cooks and food and beverage department managers who use or are aware of the culinary practices living in the hotel establishments. Research data were collected by questionnaire method. In the research conducted on 65 samples working in five-star hotel businesses in the Bodrum region, it was determined that the participants perceived the living kitchen practices in a very positive way and they had very positive thoughts about the contributions of this new kitchen trend.
LOGIN
Today, the phenomenon of change deeply affects the tourism industry, as it does in every field. Demand for tourism activities is increasing day by day with the effect of facilitating transportation opportunities due to the development of technology , increasing income and education levels of tourists, and the impulse of curiosity. This situation increases the competition among the countries that are trying to get a bigger share from tourism and causes a strong competitive market in today's tourism market. In this context, it can be said that tourists are strongly influenced by the phenomenon of innovation in the decision-making process of destination selection. In other words, countries that promise to offer themselves a different experience for tourists today have the advantage of staying competitive.
While many factors are effective in the decision-making process of tourists, experiencing the food and drink culture of the country to travel can also be a reason for preference. During their holidays, tourists can experience this experience both in the hotels they stay and in the food and beverage establishments outside the hotel. However, especially in countries such as Turkey where the all-inclusive hostel type is widely used, tourists spend most of their time in hotels and especially in food and beverage units. Thus, the experience of tourists at these points can be evaluated as a measure of destination satisfaction. As a matter of fact, Erdem (2010, p. 120),
The kitchen section, which meets the food and beverage needs of hotel guests, has a very important place among hotel departments (Şimşek, 2006, p. 18). As in every hotel department, the prerequisite for success in food and beverage services is to provide guest satisfaction. In this context, Özdemir (2001, p. 25) emphasizes the importance of the food and beverages offered to the guests in order to leave the hotel they came for a holiday in a satisfied manner. Derinalp (2012, p. 23), on the other hand, touches on the role of the food and beverage section and the kitchen operating in it in guest satisfaction and underlines the experiences these units give to the guests.
In this context, the traditional product and price competition between hotel businesses in recent years has left its place to the competition to offer differentiated products/services. Accordingly, it is stated that hotels that offer individual and differentiated products/services to their guests can remain more competitive (Coşkun, Mesci, & Kılınç, 2013, p. 102; Çakıcı, Çalhan, & Karamustafa, 2016, p. 12).
On the other hand, in the last 10 years in hotel businesses in Turkey, food and beverage services have become uniform in many hotels with the all-inclusive hostel system, and the quality of the products and services offered in these units has begun to receive serious criticism. As an alternative to solving this problem, it has been witnessed recently that some hotels are in search of innovation. Living kitchen practices, where cooking using natural and local products is transformed into a show in front of guests, has come to the fore as an innovative service in some hotel businesses in recent years. Thus, it is tried to meet the expectations of tourists to have fun and have a good time besides eating.
This study focuses on living kitchen applications as a new trend in hotel businesses. In this context, it has been tried to reveal what the living kitchen is, what applications it contains, and the perceptions of the cooks and food and beverage department managers who use these applications. At least two reasons can be suggested that make this research important. First, at least to the knowledge of the researchers, no empirical study could be found on the living cuisine in the relevant domestic and foreign literature. Secondly, although there are various articles in this direction, it has not been possible to come across any other research aiming to measure the perceptions of cooks and food and beverage department managers who use this application in hotel businesses. In this respect, it is thought that the research will contribute to the related tourism literature.
THE PROCESS OF CHANGE IN THE FOOD – BEVERAGE INDUSTRY
With the increasing competition in the tourism sector at regional, national and international levels, the phenomenon of change has become a vital issue for tourism enterprises (Erdem, 2010, p. 117). Bahar and Kozak (2012, p. 91) state that the quality of products and services, that is, quality and diversity, has come to the forefront rather than the quantity, in order to remain competitive in the tourism sector today. In this context, the authors state that businesses have tended to product differentiation in recent years. Karacan (2006, p. 1), on the other hand, argues that the fact that the goods and services offered to tourists are largely similar to each other reveals the need for differentiating the goods and services of tourism enterprises. The food and beverage industry, like many other areas within the scope of the tourism system, is closely affected by this need for differentiation. As a matter of fact, Güler (2005, p. 3) attributes the competitiveness of businesses in the food and beverage industry to the ability to offer differentiated products and services.
In the related literature, food and beverage businesses; “established alone or within an accommodation facility to earn profit in exchange for goods and services; It is defined as the businesses that people go to outside of their own homes to eat , have fun, have a good time, socialize, be respected and get different experiences” (Sökmen, 2003, p. 20; Arslan, 2010, p. 14; Doğdubay & Saatcı, 2014, p. 3). Businesses in the food and beverage sector today continue their activities in various forms and under different names. The most well-known of these is the restaurant ., cafeteria and accommodation businesses. In addition to these, establishments providing retail sales services, industrial establishments, entertainment enterprises, transportation enterprises and non-profit enterprises can also provide food and beverage services (Türksoy, 2015, p. 11).
It is known that people who traveled in the past stayed in inns and caravanserais on their travel routes and met their food and beverage needs from these inns and caravanserais. It is stated that the first food and beverage business in the modern sense began to operate in Paris in 1765. In the following period, and especially in the 19th and 20th centuries, hotels that offer food and beverage services began to open. In Turkey, it is stated that the “Pera Palace” hotel, which was opened in Istanbul in 1892, is the first hotel to offer food and beverage services to its guests in a modern sense (Denizer, 2005; Maviş, 2005).
According to Türksoy (2015), the most important factors affecting the development of the food and beverage industry are; changes in people's lifestyles and consumption habits, increases in leisure and disposable income, and developments in menus with intensified commercial activities. These developments also paved the way for the emergence of different cuisines in the food and beverage industry. These cuisine types can be classified under different names such as industrial kitchen or professional kitchen according to the purpose of the service provided and the restaurant menu offered.
This difference in the classification of the kitchens is due to the fact that these places allow a large number of dishes to be produced in terms of variety and offer the produced food and beverages to the consumption of many people (Aktaş and Özdemir, 2012, p. 10). In this context, the main cuisines encountered in the food and beverage industry; hotel kitchen, specialty restaurant kitchen, fast food service kitchens, non-operational catering kitchens (catering business kitchens), contracted or industrial kitchens providing food and beverage services (hospital, school, dormitory, military, etc. kitchens), airline catering kitchens and ship kitchens (Aktaş and Özdemir, 2012, pp. 10 – 15).
The word cuisine was transferred to Turkish from Arabic. The word “matbah”, which means “the place where food is cooked” in Arabic, is used as a kitchen in Turkish (Maviş, 2003, p. 61; Ünsal, 2011, p. 21; Emiroğlu, 2012, p. 115). The concept of cuisine can be defined in two ways by considering its cultural and physical dimensions (Aktaş & Özdemir, 2012, p. 3). With its cultural dimension, the kitchen expresses the culture that belongs to a nation, showing the tools and equipment used in the preparation of food and beverages, the tricks of cooking and the food ceremonies (Aktaş and Özdemir, 2012, p. 4). In its physical aspect, the kitchen is the place where various foods and beverages are prepared ,These are the places where foods are cooked and ready for presentation and consumed according to the service approach of the enterprise (Kaya, 2000, p. 52; Aktaş and Özdemir, 2012, p. 4). Therefore, the concept of kitchen is not only a workspace where food is produced spatially, but also places where cooks use their creativity like alchemists and where intuition and imagination are combined with knowledge and experience (Ray, 2008, p. 262).
Today, tourists have the opportunity to discover the culinary culture of that country at different points in the destinations they travel to . However, especially with mass tourism, hotels have turned into places where a large part of the holiday is spent for tourists. It is possible to observe this situation more clearly in the destinations in the summer resort areas. Thus, tourists can end their holidays without the need to leave the hotel where they stay overnight. However, this situation limits the tourist to have a real tourism experience. Tourists who have not had the opportunity to meet with the local people or who have had this opportunity for a limited time have to return to their country before they can learn enough about the cuisine of the country/region they go to.
In recent years, as a solution to this, hotels have sought to provide their guests with different culinary experiences. As a matter of fact, Derinalp (2012, p. 23) mentions the role of the food and beverage department in the success of today's hotels and emphasizes the importance of the hotel kitchens providing unforgettable experiences to both the guests staying at the hotel and the guests who come for eating and drinking, in terms of the satisfaction of the guests. In this context, new kitchen trends have emerged in today's hotels. One of them is the "living kitchen" movement. Before examining what the living kitchen trend is, it was thought that it would be useful to give information about the kitchen trends from the past to the present.
KITCHEN FLOWS FROM PAST TO PRESENT
The phenomenon of eating and drinking has an important role in meeting many social or psychological needs as well as basic needs in people's lives (Mitchell and Hall, 2003 cited in Bayrakcı and Akdağ, 2016, p. 97; Okech, 2014, p. 4). . In other words, people consume food and beverages not only for their biological needs, but also to have fun, to have a good time and to have different experiences (Trihas, Kyriakaki, & Zagkotsi, 2015, p. 1).
kitchens; Parallel to the changes in technological, economic and sociological factors, people have gone through a process of change from foraging and hunting-based feeding behaviors in prehistoric times to commercial kitchens created in today's hotels and various restaurants (Özdemir, 2001, p. 13). When the historical past of the kitchen is examined, very important developments and radical transformations have occurred from the 16th century to the 21st century (Aksoy and Üner, 2016, p. 3). With the beginning of people's eating habits, a transformation began in the food and beverage industry in the 20th century, and this transformation revealed different kitchen trends (Karamustafa, Birdir, & Kılıçhan, 2016, p. 33).
Hall and Mitchell (2002) argue that there are three waves of change that affect culinary culture . The first is the result of intense trade in the mercantilist period in Europe between the 15th and 19th centuries. With the intensification of trade and the increase in places to be discovered, various foodstuffs were transported to Europe. This situation caused the change process in local cuisines to be reshaped between the 17th and 20th centuries. In this time period, which represents the second wave of change, with the realization of great migrations, people also brought their own cuisine cultures to the places they migrated.
The third wave of change in culinary cultures, on the other hand, occurred depending on the developments in communication and transportation networks (Gursoy, as cited in Hall and Mitchell, 2002, 2016, pp. 71 – 72). With the developments in communication and transportation, the globalization process has accelerated and the phenomenon of globalization has allowed all food and beverages to move and learn quickly in the world without time and place limitations (Kınık, 2016, p. 43).
Yeme – içme kültürü popüler medyada yaygınlaştıkça, insanların yeme – içme eğilimi de buna göre şekillenmeye başlamıştır. Örneğin; medya aracılığı ile Çin’in küçük bir kasabasında yapılan bir Suşi tarifi Türkiye’nin Bodrum yöresindeki bir otelde doğrudan öğrenilip yapılabilmektedir. Diğer taraftan Güney Amerika’da yetişen bir yiyecek ya da içecek, ulaşımın gelişmesiyle kolayca Türkiye’ye getirilerek farklı tat ve kültürde yiyecek – içeceklerin ortaya çıkmasına imkân verebilmektedir.
The Middle Ages is a period in which the differences between social classes are experienced intensely. These differences between social classes have been reflected in the diets and have led to the formation of different culinary cultures depending on the social status and income levels of individuals (Aksoy and Üner, 2016, p. 4). In the 17th century, King of France XIV. With the influence of Louise's fondness for culinary arts and the book "French Chef" published by François Pierre in 1651, a refined kitchen began to emerge in France (Beaugé, 2012; Aksoy and Üner, 2016, pp. 4 – 5). Refined cuisine is the preparation, cooking and presentation of food and beverages, not only meeting essential needs, but with more scientific and systematic care for pleasure and experience (Kirim, 2006).
The new cuisine trend (nouvelle cuisine) or creative, elite cuisine (Classiqe haute cuisine), another cuisine trend that emerged in France and influenced the cuisines of other countries, emerged in the 1700s (Güran, 2011; Aksoy et al. Üner, 2016, p. 6). The basic philosophy of this movement is to attach great importance to the appearance and presentation of the food along with its taste. With the new culinary trend, more attention has been paid to the presentation of the dishes, the food portions have been reduced and a systematic and scientific perspective has been brought to the kitchen (Güran, 2011).
On the other hand, in the 1920s, with the widespread use of "hot dog" carts, known as American street food, the fast food movement began to emerge. The drive-thru restaurant (McDonald's), which was founded in 1948 by Richard and Maurice McDonald brothers in California, was recorded as the first fast food restaurant (Özdoğan et al., 2014, pp. 1 – 3). The first McDonald's restaurant in Turkey was opened in 1986 in Taksim, Istanbul (URL 1). The fast food movement emerged to meet the nutritional needs of people in times when their time and income were limited. The basic philosophy of this movement is to make the foods that can be selected from a limited menu quickly ready for service due to the pre-preparation (URL 2).
The new kitchen trend, the Classical French Cuisine Movement, reached the highest levels in the kitchen area with Auguste Escoffier and continued its dominance until the 1960s. However, innovative movements that emerged from the end of the 1960s were called "avant-garde" kitchen trends (Aksoy and Üner, 2016, p. 8). The avant-garde kitchen trend is also called "avent gerde kitchen", "progressive kitchen" or "shock kitchen". The new culinary trend had its effect all over the world until the 1960s. However, the avant-garde movement, which developed rapidly in the social, political and artistic fields after the 1960s, was influential in the kitchens. With the avant-garde movement, different approaches to the art of culinary were adopted in the kitchens and different techniques were started to be used in cooking (Kirim, 2005a).
With the avant-garde movement, cuisines have begun to cross national borders and become global. With the rapid increase in the interaction between cultures, many methods, materials and recipes belonging to different cuisines have become used in the same kitchens (Scarpato, 2003, pp. 303 – 306). As a result, the fusion cuisine trend has emerged by combining different national cuisines under the same kitchen roof. Fusion kitchen trend; It is also known as new global cuisine, eclectic cuisine, intercultural cuisine, multicultural cuisine and world cuisine (Aksoy and Üner, 2016, p. 10).
fusion kitchen; It is the combination of at least two different national culinary cultures on the same plate as a result of a conscious effort and at the same time, in order to find new, different and original tastes in a way that one culinary culture does not dominate the other culinary culture (Kirim, 2005b; Doğdubay and Saatcı, 2014, p. 42; Sarıoğlan, 2014, p. 64). The place where fusion cuisine originated in California is concentrated in Istanbul. Changa Restaurant, Mikla Restaurant, Banyan Restaurant and Algeria Restaurant operating in Istanbul are some of the restaurants that practice fusion cuisine in Turkey (URL 3).
By the 1980s, another important development in the field of cuisine, the molecular kitchen trend, emerged. The term “Molecular Gastronomy ” was first coined by Herve This and Nicolas Kurti, professors of physics at Oxford University in the 1980s (Özdoğan, 2014, p. 215). Molecular gastronomy; It is a scientific discipline that reveals existing situations, events and phenomena and investigates the reasons and processes behind them. Molecular cuisine, on the other hand, is an innovative trend that uses this information and the techniques, methods, tools and materials produced in the light of this information (This, 2013).
Molecular gastronomy is an approach that combines physical and chemical sciences and culinary applications. The main feature of molecular gastronomy is to obtain products with different taste, texture and appearance by changing the molecular structures of foods and beverages. Molecular cuisine, on the other hand, aims to offer products with different tastes, textures and images to customers by changing the structures of food and beverages, based on the findings obtained as a result of molecular gastronomy studies (Vega and Ubbink, 2008, pp. 375 – 376; Kızılırmak and Albayrak, 2013, p. 59; Doğdubay and Saatcı, 2014, pp. 42 – 43; Özdoğan, 2014, p. 214; Kurgun, 2016, p. 100).
Molecular cuisine, which is applied for various foods and beverages, has been widely used in countries such as France, England, Spain, Ireland, Denmark and Lebanon, especially in recent years. Businesses such as El Bulli Restaurant (Spain), The Fat Duck Restaurant (England), Anthony's Restaurant (England), Pierre Gagnaire Restaurant (France), Grand Hotel Villa Serbellione Restaurant (Italy), Noma Restaurant (Denmark) are the main restaurants that apply molecular cuisine ( Özdogan, 2014, p. 221). It is claimed that the number of restaurants where molecular cuisine applications are made in Turkey, especially in Istanbul, Ankara, Izmir and Antalya, has been increasing in recent years (Karamustafa, Birdir, & Kılıçhan, 2016, p. 36).
Another culinary trend based on molecular gastronomy , pioneered by Herve This in 1994, is the “NbN” cuisine (Note By Note Cuisine) trend (URL 4). According to This, traditional dishes are usually made using some ingredients in a mixture and can be compared to music played with traditional instruments. Such kitchens are similar to acoustic music made using pure sound waves (notes).
The name “note by note” given to this method is inspired by this analogy (Everts, 2012). In the NbN kitchen method, plant and animal tissues are separated and recombined to form non-spontaneous compounds in nature (This, 2016, p. 2 – 3). With the development of this method, it is thought that waste can be reduced by evaluating the food that is thrown away due to deterioration, decay and misuse in the kitchen (Aksoy and Üner, 2016, p. 13).
Since the NbN method is a very new method, limited information is available on the subject. In other words, this culinary trend is not yet sufficiently known and used by many chefs. Despite this, in 2009, this method was introduced internationally as a new culinary trend in Hong Kong by Chef Pierre Gagnaire. It is known that since 2010, NbN dinner is held every year at the Cordon Bleu cooking school in Paris (URL 4).
Another trend that emerged in 1986 is the "slow food" movement.This current; It is a movement put forward by Carlo Petrini due to the disappearance of local traditions and the decline of people's interest in what they eat, where the food they eat comes from, how it tastes, and how the food choices made affect the rest of the world (Bucak, 2014, p. 21; URL 5). Slow food movement is an important trend that develops with the understanding of sustainable gastronomy. The basic philosophy of this movement is to improve the quality of food, to spare time for food consumption and to enjoy life by paying attention to the use of local foods, fresh and seasonal products, traditional production methods, local seeds, local cooking techniques and local markets. (Isildar, 2016; URL 6).
The main goals of the slow food movement are; seasonal production of food by non-industrial means, not creating packaging-packaging and transportation obligation, preventing the production of genetically modified products, encouraging the use of local products, not creating pollutants for the environment and protecting biodiversity (Şahin and Kutlu, 2014, p. 57; Demiraslan and Batman, 2016, p. 327). The slow food movement evokes the beauty of rural life or an imaginary past. With this trend, it becomes easier to understand the increasing power of globalization and the complex ties of the modern world (Bucak, 2014, p. 44). For this reason, it is useful to see the slow food movement not only as a resistance against the fast food movement, but also as a reaction against the movements that ignore local and regional cuisine.
The common point in the emergence of all these kitchen trends is the change in people's needs and expectations. In recent years, with the increase in tourism movements, important developments have been made in the food and beverage industry, and this has caused a transformation in kitchen applications in hotel businesses. The survival of accommodation establishments in an intensely competitive environment where constant change is experienced depends on their ability to offer their customers different goods and services than their competitors. This differentiation may apply to many departments of accommodation businesses as well as to kitchen applications. Living kitchen has started to find a place in many accommodation businesses in recent years. Thus, this method stands out as a candidate to turn into a new kitchen trend.
LIVING KITCHEN CASE
In tourism, besides marketing the historical values, ruins, sea, sun and beach of the countries, marketing the culinary cultures has come to the fore in recent years. Because the phenomenon of gastronomy has become one of the most important factors in the choice of holiday destinations of tourists today (Gökdeniz, 2015, p. 58). The products in touristic destinations consist of many goods and services, including tangible and intangible products. Eating and drinking is described as one of the most important of these products and services (Okumuş et al., 2007, p. 253).
Although it is known that there are many tourists traveling with different motives, relocation movements for rest and entertainment are still the dominant travel choice in tourism. On the other hand, all these movements are used to evaluate leisure time .arising from their needs. In this respect, it can be said that tourism creates an integrated bond with recreation (Borhan and Ekmen, 2009, p. 21). In this context, touristic activities that people participate voluntarily, do in their spare time with desire and satisfaction, and participate in order to have a good time and rest are called recreational tourism activities (Shivers and DeLisle, 1997, p. 102). Gökdeniz (2015, p. 60) argues that the expectations of individuals participating in tourism from eating activities in general are for recreational purposes. According to the author, individuals participating in tourism generally prefer the local cuisine and want to get to know the culture of the region and thus try to meet this desire by experiencing different tastes and presentations.
In general, the habit of eating and drinking has started to be a leisure time activity with the developing food and beverage industry, as well as being a physiological need. Today, people want to participate in the activity of eating out not only to fill their stomach, but also to enjoy the view, atmosphere and other conditions and to have a sense of satisfaction (Yüncü, 2010, p. 28). Living kitchens combine recreational activities and cuisine, offering a new and different service to their guests, giving them a sense of satisfaction. In this understanding, guests are considered as a part of the kitchen and a different eating and drinking experience is tried to be given to them by combining the kitchen and recreation (Bölük, 2015a).
The basis of the living cuisine movement is based on the slow food movement and themed restaurants (eat-fun restaurants). Living cuisines are evident in tourist areas, especially in large-scale five-star hotels and resorts. The reason for the emergence of this kitchen trend; The expectations of the tourists from the hotel kitchens are the desire to have a good time, to have fun and to have different experiences, beyond satisfying their stomach. Living kitchens is a culinary trend that aims to make a difference not only with the food and beverage products produced, but also with their preparation and presentation.
In this respect, the main purpose of living kitchens is to overcome the stereotypes of the all-inclusive hostel system, which is dominant in hotels, by providing different experiences in the field of eating and drinking. The basic philosophy of the living kitchen movement is to allow guests to have a good time while meeting their eating and drinking needs in their spare time (Bölük, 2015b). Therefore, tourism businesses that use living cuisine practices gain an advantage by making a difference compared to their competitors in today's world where competition is quite intense. As a matter of fact, it is stated in the related literature that making a difference in the tourism sector is one of the most important competitive weapons (Bahar and Kozak, 2012; Okay, 2016). In this context, living kitchen applications, besides gaining new customers,
LIVING KITCHEN APPLICATIONS
The activity of eating has been moved to the center of life in different ways, shaping the history of humanity as an activity that people have to do to survive, with sensory and cultural interactions. Seeing, smelling, touching, tasting and hearing enable the sensory stages of the act of eating and drinking to be felt; With bodily pleasure accompanying these sensory stages, a sense of satisfaction emerges (Kanık, 2016, p. 9). The main purpose of the living kitchen is to serve dishes that appeal to the five senses of its guests (sight, hearing, taste, touch and smell). Along with living culinary practices, it is tried to create a sense of satisfaction by introducing the cultural characteristics of the local people as well as local food and beverages (Bölük, 2016). This kitchen application can be made to cover different regions. Some applications about living kitchen in accommodation establishments can be summarized as follows (Bölük, 2015a):
? One Day with the Chef Practice: The guests at the hotel are taken to the local markets, food production factories and agricultural areas in the region, where the local people and local foods are promoted, while on the other hand, tourists are provided with information about the local people and the local cuisine. Afterwards, local market shopping is done with the guests and the food and drinks are prepared together with the guests. These prepared foods and drinks are served to the guests accompanied by a folkloric visual feast unique to the region. An example of a fish dish specific to the Black Sea Region can be given in order to embody the subject. living kitchen workerscooks disguise themselves as fishermen going fishing in the Black Sea. The environment where food will be served and served is decorated accordingly. Folkloric shows specific to the region of the meal are briefly presented. Afterwards, the story of the meal to be made is told to the guests and the meal is prepared in front of them, thus allowing the guests to become a part of the kitchen.
Live Broadcasting Application: The basis of this application is to cook at the same time by establishing a visual communication network with the guests. The purpose of the application is to bring the excitement of cooking live to the guests and thus to give a different experience. With this application, guests who purchase a pre-prepared recipe and ingredient basket can cook with the chef through the hotel information channel when the appointment time comes in their rooms. As a result, thanks to the application, while the accommodation business generates additional sales and income, the satisfaction of the guests is also gained.
Cooking with Children Application: With the living kitchen applications, different kitchen activities can be done with the children of the guests staying at the hotel. Thanks to such activities, children;
Many skills such as the development of sense organs, the sense of accomplishment, sharing, taking responsibility, seeing the cause-effect relationship, waiting for the result of the work and developing their creativity are gained (Öncü et al., 2005, p. 9).
Kitchen Cooking Contests: It is an application that includes the cooks working in the kitchen to prepare food by competing with each other so that the guests have a good time in their spare time and have a different dining experience. In this application, guests are informed about the predetermined scoring categories and the cooks who show their skills to the guests live are also rated by the guests.
Food Festivals: These are the applications that include many small food festivals in the hotel (such as appetizer festival, dessert festival) in order to provide different presentations and experiences to the guests (URL 7).
Local Activities: These are the activities that include cooking local wedding-themed wedding meals for the guests and presenting local cooking demonstrations in the old-fashioned way.
Gastronomic Tours: The aim of this application is to remove the guests from the stereotypes of the all-inclusive hostel system, to allow them to visit the local food and beverage factories and local agricultural areas in the region with short tours, thus giving them the opportunity to have a different experience about the region.
For example; Olive oil factories, local markets, strawberry fields, tangerine orchards, etc. in the Bodrum region. areas can be included in these tours. Guests can buy oil, strawberries, tangerines, local market products, etc. from the regions visited. They both contribute to the people of the region and have a different experience by purchasing them. In addition, the products they collect with their own hands are used in the production of the local dishes of the region together with the chefs in the hotel, and both the promotion of local dishes and the presentation of different tastes are experienced by the guests.
Due to the increasing competition in the food and beverage sector, it is necessary to create new products and ensure the continuity of these products. One of the most important attraction factors for tourists in tourism regions is culture. The food culture in the region also forms a part of the local culture. Establishments that offer local food and beverages to their guests by synthesizing them with cultural values create a significant difference and thus gain a competitive advantage (Cömert and Özkaya, 2014, p. 63; Gökdeniz, 2015, p. 58). With this aspect, it can be said that living kitchen applications have become an important competitive tool for businesses.
METHOD
Purpose and Importance of the Research
Today, the competitiveness of tourism businesses depends on their ability to make a difference in the products and services they offer compared to their competitors. In this context, it is witnessed that almost all departments of hotel businesses, which are a dynamic element of the tourism sector, are in an effort to provide innovative services. It is noteworthy that these efforts in hotel businesses have increased in the kitchen department in recent years. Living kitchen practices are accepted as a new kitchen trend that has started to be applied in hotel businesses. Since the studies on the subject in the literature are quite limited, it is thought that this study will contribute to the tourism literature.
The aim of this study is to try to determine the perceptions of the chefs and food and beverage department managers working in hotel businesses about the living kitchen. In this context, the research was conducted on cooks and food and beverage department managers who use or are aware of living kitchen practices. As a result of the research, it was tried to determine the thoughts of the participants about this new culinary trend.
Universe and Sample
The universe of the research consists of chefs and food and beverage department managers working in five-star hotels operating in Bodrum region of Muğla. In the sampling stage, non-random sampling method was preferred due to the importance of the subject and being a new application. non-random sampling; The researcher chooses units that he knows very well about the structure of the main mass and believes to represent the main mass well within the framework of his own knowledge and experience (Lorcu, 2015, p. 21). For this reason, cooks and food and beverage department managers who use living kitchen practices or are aware of this practice formed the sample of the research.
Since living kitchen practices have not yet become widespread enough in hotel businesses, care has been taken to select the cooks and food and beverage department managers who are aware of this practice as a sample. In this context, the research was conducted on 65 participants working in 6 different five-star hotels in the Bodrum region. Thus, the sample of the study consisted of 65 people.
Data collection tool
Questionnaire technique was used as a data collection tool in this study. The created questionnaire consists of three parts. In the first part, there are questions to determine the demographic characteristics of the participants. In this section, it has also been tried to learn whether the participants have received culinary training, their level of knowledge about living cuisine and whether there are living kitchen applications in the businesses where they are currently working. All of the questions in this section were designed as closed-ended. In the second part of the questionnaire, a scale consisting of 5 propositions was used to determine the opinions of the participants about the living kitchen. In the third part of the questionnaire, the perceptions of the participants about the contribution of living kitchen practices were tried to be determined with a scale consisting of 15 propositions.
The study of Kızılırmak and Albayrak (2013) was used in the formation of the propositions. Five-point Likert-type rating was used in both scales. Propositions of the participants on the scale; They were asked to evaluate as “1: Strongly Disagree”, “2: Disagree”, “3: Neither Agree nor Disagree”, “4: Agree”, “5: Strongly Agree”. The created questionnaire was applied on 65 samples working in 6 five-star hotels in Bodrum in October and November 2016. The questionnaire was sent to the sample group via e-mail and thus the participants were provided to fill in the questionnaire. All of the questionnaire forms sent were returned and 65 questionnaires suitable for providing data were obtained.
Scope and Limitations of the Research
Since living kitchen practices are not yet widely used in businesses, generalizations about the sample were avoided in the study. The aim of the study; rather than reaching generalizable information, it is to examine this new kitchen trend and to try to learn the views and thoughts of the cooks and food and beverage department managers who use these kitchen practices. Since living kitchen practices are a new method, the study was carried out with a limited sample. In addition, the use of living kitchen applications in a limited number of businesses did not allow to obtain generalizable results in the study. All these issues stand out as the limitations of the research.
Analysis of Data
SPSS 20.0 statistical package program developed for social sciences was used in the analysis of the research data. Percentage and frequency distributions of answers to closed-ended questions were calculated. The arithmetic mean (AO) and standard deviation (SD) values of the participants' responses to the statements in the scale were examined.
FINDINGS AND DISCUSSION
In the study, firstly, the demographic characteristics of the participants were tried to be determined. The findings are as in Table 1.
Table 1. Demographic Characteristics of the Participants
|
Variables
|
Σ
|
%
|
Variables
|
Σ
|
%
|
|
Gender
|
Foreign Language Knowledge
|
|
Woman
|
13
|
20.0
|
English
|
42
|
64.6
|
|
Male
|
52
|
80.0
|
German
|
7
|
10.8
|
|
Total
|
65
|
100.0
|
Russian
|
3
|
4.6
|
|
Age
|
None
|
13
|
20.0
|
|
Ages 18-21
|
2
|
3.1
|
Total
|
65
|
100.0
|
|
22-30 Years
|
24
|
36.9
|
Whether Culinary Education Was Taken
|
|
31-40 Ages
|
21
|
32.3
|
High school
|
14
|
21.5
|
|
41-50 Ages
|
16
|
24.6
|
associate degree
|
14
|
21.5
|
|
51-60 Ages
|
2
|
3.1
|
Licence
|
4
|
6.2
|
|
Total
|
65
|
100.0
|
Vocational Courses
|
13
|
20.0
|
|
Educational Status
|
No Education
|
20
|
30.8
|
|
Primary education
|
2
|
3.1
|
Total
|
65
|
100.0
|
|
secondary education
|
27
|
41.5
|
Working Time in the Profession
|
|
associate degree
|
20
|
30.8
|
1-5 Years
|
10
|
15.4
|
|
Licence
|
13
|
20.0
|
6-10 Years
|
15
|
23.1
|
|
graduate
|
3
|
4.6
|
11-15 Years
|
23
|
35.4
|
|
Total
|
65
|
100.0
|
16 Years and Above
|
17
|
26.2
|
|
Marital status
|
Total
|
65
|
100.0
|
|
married
|
37
|
56.9
|
Area of Expertise in the Kitchen
|
|
Single
|
28
|
43.1
|
A la carte
|
20
|
30.8
|
|
Total
|
65
|
100.0
|
Hot
|
20
|
30.8
|
|
Role/Position
|
Cold
|
6
|
9.2
|
|
Chef
|
56
|
86.2
|
Patisserie
|
7
|
10.8
|
|
Food & Beverage Department Manager
|
9
|
13.8
|
butcher shop
|
3
|
4.6
|
|
Other
|
9
|
13.8
|
|
Level of Knowledge About Living Kitchen
|
Total
|
65
|
100.0
|
|
Media
|
33
|
50.8
|
Living Kitchen Application in the Business
Status
|
|
Experience Gained by Working in Hotels
|
32
|
49.2
|
Yes
|
46
|
70.8
|
|
Total
|
65
|
100.0
|
No
|
19
|
29.2
|
|
|
Total
|
65
|
100.0
|
According to the findings in Table 1, the demographic characteristics of the participants can be summarized as follows: The majority of the participants (80%) are men. In terms of age groups, “22 – 30 years old” (36.9%) and “31-40 years old” (32.3%) options come to the fore. A significant portion of the participants (41.5%) are secondary school graduates. This option is followed by associate degree graduates (30.8%). More than half of the participants (56.9%) stated that they were married. 86.2% of the participants are cooks, and 13.8% are food and beverage department managers. Approximately two-thirds of the participants (64.6%) stated that they knew English. The rate of those who do not know any foreign language was determined as 20%. Approximately one out of every three participants (30.8%) declared that they did not receive any training in the field of kitchen.
The rate of those who stated that they received culinary education by attending vocational courses is 20%. It was determined that only 6.2% of the participants received culinary education at the undergraduate level. The professional experience of the participants is “11 to 15 years” (35.4%), “over 16 years” (26.2%), “6 to 10 years” (23.1%) and “1 to 5” ( It showed a distribution as 15.4%. It was determined that the majority of the participants were experts in the "a la carte section" (30.8%) and "hot section" (30.8%) in the field of cuisine. These two options are followed by those who stated that they are experts in the field of “patisserie” (10.8%) and “cold section” (9.2%). Those who marked the other option stated that they are experts in the breakfast section and generally in the food and beverage department.
On the other hand, the participants stated that they had information about the living kitchen through the media (50.8%) and by working directly in the hotels where these applications were made (49.2%). 70.8% of the participants stated that living kitchen applications are made in the hotel business where they work, and the remaining 29.2% stated that they are aware of this application, but this kitchen application is not available in the business they work.
In the next step, it was tried to determine the thoughts of the participants about living kitchen practices. The findings are as in Table 2.
Table 2. Arithmetic Mean and Standard Deviation Values of Participants' Opinions about Living Cuisine Practices
|
propositions
|
N
|
AO
|
SS
|
|
Living kitchen practices bring a new experience with different preparation and presentation techniques.
|
65
|
4.09
|
,947
|
|
Hotel owners and managers have the desire to implement this cuisine.
|
65
|
3.73
|
1,019
|
|
Chefs and employees have a desire to practice this cuisine.
|
65
|
3.50
|
1,147
|
|
The recognition of the chefs practicing this cuisine is increasing in the world of gastronomy.
|
65
|
3.50
|
1,147
|
|
This culinary practice requires cooks/chefs to have a good command of foreign languages.
|
65
|
3.98
|
1,053
|
As seen in Table 2, the arithmetic averages of the propositions that make up the scale vary between 3.50 and 4.09. The standard deviation values, on the other hand, showed a distribution between ,947 and 1.147. The reliability coefficient of the scale was calculated as ,843. From this, it is understood that the scale is a very reliable data collection tool.
Although the arithmetic averages are close to each other, the participants gave the most positive evaluation to the proposition "Living kitchen practices give a new experience with different preparation and presentation techniques" (AO= 4.09). This is followed by the proposition “This culinary practice requires cooks/chefs to know foreign languages at a good level” (AO= 3.98). The general arithmetic mean of the scale is 3.85.
From this, it is understood that the subjects generally have positive thoughts about living kitchen practices, that the interest in this kitchen trend in hotels has increased and that this kitchen practice requires a good level of foreign language knowledge. On the other hand, the evaluation with the least variability among the propositions was “Living cuisine brings different experiences” (SD= 0.947); It was determined that the most variable evaluation was made for the statements "Chefs and employees have a desire to practice this cuisine" (SS = 1,147) and "Living cuisine increases the awareness of chefs in the gastronomic world" (SS = 1,147).
In the next stage, it was tried to determine the thoughts of the participants about the contribution of living kitchen practices. The findings are as in Table 3.
Table 3. Arithmetic Mean and Standard Deviation Values for Participants' Opinions about the Contribution of Living Cuisine Applications
|
propositions
|
N
|
AO
|
SS
|
|
Living kitchen practices increase guest satisfaction.
|
65
|
4.84
|
,404
|
|
The competitiveness of businesses that implement this cuisine increases.
|
65
|
4.64
|
,597
|
|
Living kitchen application increases the profitability of the business.
|
65
|
4.56
|
,636
|
|
Living kitchen application increases employee satisfaction in the enterprise.
|
65
|
4.44
|
1,046
|
|
This kitchen app helps guests have fun and have a good time.
|
65
|
4.81
|
,391
|
|
Thanks to different preparation and presentation techniques, it allows guests to be a part of the kitchen.
|
65
|
4.70
|
,491
|
|
It makes it possible to obtain information about creating new presentations and flavors in kitchens.
|
65
|
4.66
|
,644
|
|
It is effective in introducing and keeping local elements alive.
|
65
|
4.73
|
,566
|
|
It is effective in providing different presentations and experiences to the guests.
|
65
|
4.78
|
,483
|
|
Regular guest ( repeat ) guest ) increases the number.
|
65
|
4.66
|
,690
|
|
It ensures that the children of the guests have a good time and develops their creativity.
|
65
|
4.73
|
,593
|
|
Living kitchen application is effective in better promotion of Turkish cuisine.
|
65
|
4.56
|
,706
|
|
This new application allows cooks/chefs to improve themselves.
|
65
|
4.53
|
,811
|
|
This culinary practice allows cooks/chefs to develop their vision and perspective.
|
65
|
4.50
|
,752
|
|
This culinary practice increases the creativity and practical thinking skills of cooks/chefs.
|
65
|
4.50
|
,812
|
As seen in Table 3, the arithmetic mean of all the propositions in the scale is above 4. The general arithmetic mean of the scale was 4.64. The general mean of the standard deviation of the propositions was found to be 0.481. From these data, it can be concluded that the opinions of the participants about the contribution of living kitchen practices are quite positive. The reliability coefficient of the scale was calculated as ,936. From this, it is understood that the scale is a very reliable data collection tool.
Although the arithmetic averages of the propositions were close to each other, "Living kitchen applications increase guest satisfaction" (AO= 4.84), “Helping guests to have fun and have a good time” (AO= 4.81) and “In providing guests with different presentations and experiences. being effective” (AO= 4.78) have the highest arithmetic averages. From this, it can be concluded that the living kitchen trend is customer-oriented applications. The participants stated that the evaluation with the least variability among the propositions on this scale was “Helping the guests to have fun and have a good time” (SD= 0.391); The most variable evaluation was made on the statements "Living kitchen application increases employee satisfaction in the enterprise" (SS = 1.046).
In the survey, the participants were asked, “Is there anything you would like to add about the living kitchen?” An open-ended question was asked. Within the scope of the answers given to this question, the general focus of the participants can be summarized as follows:
According to the participants, this trend also supports the slow life (slow life and slow food) trend. Participants think that this trend has pierced the narrow patterns determined by the all-inclusive hostel system and has given it a new and different perspective. According to the participants, thanks to this trend, guests not only enjoy the cuisine of the region where they vacation; they also have information about folklore, tradition, custom and daily life.
Today, people pay more attention to natural and local elements. In this context, the participants argue that the confidence of the guests in the hotel kitchens has decreased due to some problems caused by the all-inclusive hostel system, and therefore, the tourists approach the hotel kitchens with suspicion. They also think that issues such as hygiene, the product used and the way it is made leave a question mark in their minds. According to the participants, living kitchens offer a new alternative in solving these problems.
As another issue, the participants are of the opinion that the living kitchen trend creates an alternative to the poor quality service in the all-inclusive hostel system of the hotels today. In this context, they think that it is a big obstacle for Turkish cuisine for foreign guests to experience Turkish cuisine in the all-inclusive hostel system . The participants are of the opinion that the tourists cannot fully recognize the Turkish cuisine because of the all-inclusive hostel system, and beyond that, they have a bad prejudice about the Turkish cuisine.
According to the participants, local elements are better introduced with the living cuisine and guests have the opportunity to get to know the local elements by stepping out of the hotels they stay.
Finally, the participants describe living culinary practices as a trend that entertains guests while resting and sees them as a part of the kitchen. Thus, they think that this trend is quite effective in promoting local elements. Again, according to the participants, this trend helps the employees in the kitchen to think creatively and work in a fun way by removing them from their routine work, thus contributing to their love of their work. This application also allows the children of the guests to have a good time.
From these comments, it is understood that the participants generally have a positive impression about the living kitchen. In addition, the participants are of the opinion that it is not possible to promote Turkish cuisine effectively with the all-inclusive boarding system and the all-inclusive boarding system reduces the quality of Turkish cuisine.
CONCLUSION AND RECOMMENDATIONS
In recent years, innovation capability has become an important tool for organizations operating in almost all sectors to remain competitive. In this context, it is witnessed that hotel businesses are also moving towards innovation. As a matter of fact, it is stated that efforts made in this direction ensure that hotel businesses remain competitive in the long term by increasing their occupancy rate, market share, profitability and quality service offerings (Erdem et al., 2011, p. 101).
On the other hand, the constant change in people's eating habits or the increase in the expectations of individuals participating in tourism from food and beverage businesses have prepared the ground for the emergence of new culinary trends in this area. In other words, eating and drinking habits have changed constantly from the first times of people's existence to the present, and this has led to the emergence of different culinary trends in certain periods.
Especially in the 17th century, when the tendency to eat was combined with the desire to get different tastes and experiences from the desire to meet only the essential needs, many different culinary trends have emerged until today. Especially in recent years, the increase in the problems that arise as a result of people gradually moving away from the natural and local nutrition culture has led to a search for the past and thus the interest in healthy and local nutrition has started to gain momentum again.
On the other hand, as a result of the rapid growth of the tourism industry throughout the world, it is observed that there are differences in the service understandings offered by the accommodation businesses every year. In this field, where competition is effective, the search for innovation of enterprises also shows itself in kitchen applications. In this context, people's natural and local nutritional desires and their desire to get different experiences from eating have created a new trend called 'living cuisine'. In recent years, it is possible to come across examples of this trend not only in hotels, but also in restaurant businesses operating outside the hotel. In Turkey, names such as Etçi Nusret (URL 8), Tostçu Erol (URL 9) and Çılgın Çiğ Köfteci Ali Usta (URL 10) can be cited as examples from the social media platform. These entrepreneurs
In this research, it has been focused on the living kitchen trend, which has started to be implemented in large-scale accommodation enterprises in recent years, and it has been tried to determine the thoughts of the cooks and food and beverage department managers about these kitchen applications. As a result of the analysis of the data collected by the survey method, it was determined that the participants' thoughts about living kitchen practices were quite positive.
The general arithmetic average of the answers given by the participants to the suggestions about the contributions of living kitchen practices was calculated as 4.64. From this, it is understood that the participants have a very positive opinion about the possible contributions of living kitchen practices. It has been determined that the participants regard living kitchen practices as very important especially in increasing customer satisfaction, contributing to customers' having fun and having a good time, and providing customers with different presentations and experiences.
Similarly, the participants have the opinion that living cuisine practices are effective in promoting and keeping the local elements alive, and that these practices are important in terms of ensuring the satisfaction of the children of the guests staying in the hotels. Aymankuy and Ceylan (2013) determined that the satisfaction of children is also effective in the hotel preferences of parents traveling with their children. In this context, it can be predicted that the importance of living kitchens for hotels will increase in the coming years.
On the other hand, the participants also have positive thoughts about the fact that living kitchen applications increase the number of repeat quests and profitability and help businesses stay competitive. As can be seen from these findings, there is a prevailing opinion that the kitchen practices of the participants are also economically important for businesses.
Finally, the participants think that living culinary practices are important in terms of providing information about new presentations and tastes, being effective in promoting Turkish cuisine better, and helping kitchen chefs to improve themselves.
Limitations and Suggestions for Future Research
The most important limitation of this study is the limited number of samples. It has not been possible to overcome this limitation because the living kitchen trend has not yet become widespread enough in hotel businesses. Increasing the number of samples in future studies will be beneficial in terms of generalization on the subject. Another important limitation of the study is related to the scales used in data collection. Empirical studies directly related to the subject are very limited in the literature. Therefore, it was difficult to find a scale suitable for the purpose of the research. This can be considered as a limitation of the research.
However, the fact that the research is limited to large-scale hotel businesses in the Bodrum region can also be considered as a limitation. In future studies, it may be useful to include hotels in other touristic destinations in Turkey in the sample, and even to conduct similar studies on restaurants operating outside the hotel. Finally, in this study, it was tried to determine the perceptions of the chefs and food and beverage department managers working only in hotel businesses. Empirical research on hotel or restaurant guests can also contribute to the relevant literature.
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As the head chef Ahmet ÖZDEMİR, I see the source:
Mr. I sincerely thank Barış ERDEM "a" Suat AKYÜREK "b" for their academic work titled "A New Culinary Trend: Living Kitchens" and wish them success in their professional life. It will definitely be considered as an example by those who need it in professional kitchens and the gastronomy and culinary community.