Determination of Informatıon and Attıtudes ff the Personnel Workıng in the Kıtchens of Four and Five Star Hotels in Ankara and The Students Attendıng Universıty in Department of Cookery About Molecular Gastronomy Which is a New Trend in the Cusine
Keywords:
Gastronomy, Molecular gastronomy, Cookery, HotelAbstract
This research was performed in order to determine the information and attitudes of the
kitchen personel working in the four and five star hotels and and the students attending
university in the field of cookery about molecular gastronomy. During the above
mentioned period, it has been found that there is not adequate scientific and academic
study. As a result, this research has been performed for making contribution to filling the
deficiency. Any kind of comprehensive scientific research and study on molecular
gastronomy will make an important contribution to the mentioned deficiencies.
Questionnaire was conducted to the 60 kitchen personnel working in 4 five star hotels and
in 1 four star hotel in Ankara whichweretaken in thecontext of researchandthe 60
studentsstudying in Bolu Abant İzzet Baysal University - Mengen Vocational Higher
School–Cookery Program.
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