Meat Consumption Away From Home

Abstract

Out-of-home food consumption has been rapidly increasing in recent years while meat consumption is an essential part of the out-of-home consumption. The main subject of this study is the position of meat dishes in out-of-home food consumption in our country, information on the businesses selling meat dishes, employees of these businesses and people visiting these businesses. 30 restaurants with Tourism Operation License in the 1st and 2nd class serving Turkish meat dishes participated in this study. The study covered 180 people including 90 employees and 90 customers. 81 of the employees are male and 60,0% of them high school graduates. Survey forms were applied to the people choosing meat restaurants, personnel and manager of the business for data collection. The frequency and percentage analyses of the obtained data were conducted as well as the statistical analyses of Kruskal-Wallis H test for independent samples using several variables in appropriate data. There was no statistically significant difference between the meat types consumed by the consumers according to their income and the frequency of eating meat and eating outdoors (p> 0,05). It was determined that 65.6% of the 90 customers who participated in the survey were male, 80.0% were married. 41.0% of the consumers who consumed meat meal outside stated that they consumed beef meat as the first preference, 48.9% as the second preference the lamb-sheep meat as the second preference, and 61.1% consumed kebab varieties as the most preferred meat meal. It was determined that 73.3% of the consumers consumed meat at dinner and 47.8% consumed meat in the summer. Similar studies to be conducted with restaurants without Tourism Operation License are considered to be important for providing a more comprehensive coverage to the subject.