Gastronomy Activities in Hotel Businesses: A Case Study Analysis

Abstract

Gastronomy, which has become increasingly popular in recent years, is an important element in the various activities implemented within the hotel business. Gastronomy, which is too hard for some hotel businesses to implement, constitues a competition among the businesses and it is thought to be edge for the hotel in this respect. These activities include tasting days, cooking classes, festivals and gastro tours. The aim of this study is to determine what the applied gastronomic activities in the hotel are, how often they are repeated and whether they contribute to the hotel or not. In order to achieve this aim, the literature for the conceptual parts was reviewed, and at the last part, an evaluation was made at the Radisson Blu Hotel, Şişli which is one of the chain hotels situated in İstanbul. The study uses a qualitative research methot and it is a case study. To reach the data fort he case, face-to-face interview technique is used and semi-structured interview technique is preferred. The participant analyzed the responses in the appropriate way. As a result of the study, it has been determined that most of the gastronomic activities include the tasting days and cooking classes, the hotel has an activity every month because it is open year-round and thşs activities carried out have given the hotel an edge among its competitors and earn extra income.