Yiyecek İçecek İşletmelerinde Kullanılan Yağlar Sürdürülebilir Gastronomiyi Etkiler mi? (Does Oil Used in Food and Beverage Businesses Affect Sustainable Gastronomy?)

Abstract

The use of oil in food and beverage businesses is particularly one of the issues that should be examined. But it is thought that studies on this subject are quite inadequate in the literature. For this reason, this study, which aims to determine how much affect sustainable gastronomy of the oils used in food and beverage businesses, also target to ascertain the importance of edible oil in affecting customer satisfaction and loyalty. In line with this purpose, this work will be provided to academic support related to the topic both the literature and the food and beverage businesses in the region. The study was carried out with the residents of the town of Eflani, who have been dealing with livestock and animal product activities since the Roman period. In the research conducted with the Mixed Method, face-to-face interviews were conducted with both the food and beverage businesses and the customers eating in these businesses. Data that have written and visually recorded, were evaluated by descriptive analysis method. According to the research, it has been determined that the type of oil used in food and beverage businesses is determined according to customer preferences. It was ascertained that there was a change in the type of oil used, especially during the busy periods when expatriates come. It has been determined that the concept of "quality oil" used by businesses is shaped by the taste of customers and the culinary culture of the region. In the study, the effect of the oil used by the businesses on customer loyalty and revisit intention was associated with sustainable gastronomy.