Mersin Marinada Bulunan A’la Carte Restoran Yöneticilerinin Menü Planlamasına Yönelik Yaklaşımlarının Değerlendirilmesi (Evaluation of the Approaches of A’la Carte Restaurant Managers in Mersin Marina Towards Menu Planning)

Abstract

The importance given to marinas within the scope of marine tourism is increasing day by day. In recent years, marinas have become touristic facilities that include many activities (restaurants, shopping malls, etc.) based on customer expectations, and marinas are mostly used by high-income customers who expect quality service. Therefore, marina businesses must have restaurants with quality products on their menus in order to gain potential customers and retain their current customers. The aim of the research is to evaluate the Approaches of A’la Carte Restaurant Managers in Mersin Marina to Menu Planning. In the literature research conducted, no studies have been found on the subject regarding restaurant businesses in marinas. This situation makes the research important. In line with this purpose, semi-structured interview technique was used in the research and face-to-face interviews were conducted with restaurant managers in Mersin Marina. The research concluded that the majority of the managers were self-taught in the industry and that although all of them stated that they found the menu planning process important, they did not include the stakeholders in the process sufficiently during the menu planning phase. It is also concluded that managers make changes to the menus, pay attention to food allergies, vegetarian and vegan elements during the production phase, do not have sufficient information about menu planning, and menus are generally prepared according to the managers' opinions.