Yazar "Aksoy, Mustafa" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim
    Öğe
    Clinical practice guidelines for the diagnosis and treatment of cutaneous leishmaniasis in Turkey
    (Wiley, 2018) Uzun, Soner; Gurel, Mehmet S.; Durdu, Murat; Akyol, Melih; Karaman, Bilge Fettahlioglu; Aksoy, Mustafa; Aytekin, Sema
    Background Cutaneous leishmaniasis ( CL) is a vector- born parasitic disease characterized by various skin lesions that cause disfiguration if healed spontaneously. Although CL has been endemic for many years in the southern regions of Turkey, an increasing incidence in nonendemic regions is being observed due to returning travelers and, more recently, due to Syrian refugees. Thus far, a limited number of national guidelines have been proposed, but no common Turkish consensus has emerged. Objectives The aim of this study was to develop diagnostic and therapeutic guidelines for the management of CL in Turkey. Methods This guideline is a consensus text prepared by 18 experienced CL specialists who have been working for many years in areas where the disease is endemic. The Delphi method was used to determine expert group consensus. Initially, a comprehensive list of items about CL was identified, and consensus was built from feedback provided by expert participants from the preceding rounds. Results Evidence- based and expert- based recommendations through diagnostic and therapeutic algorithms according to local availability and conditions are outlined. Conclusion Because CL can mimic many other skin diseases, early diagnosis and early treatment are very important to prevent complications and spread of the disease. The fastest and easiest diagnostic method is the leishmanial smear. The most common treatment is the use of local or systemic pentavalent antimony compounds.
  • Küçük Resim
    Öğe
    Exploring Iconic Foods of Hatay Cuisine as a Cultural Identity
    (2023) İflazoğlu, Nurhayat; Aksoy, Mustafa
    Since food is important to define and embody the gastronomic characteristics of a place, it is considered as part of the cultural capital that represents the expression of a country, society and history. Therefore, the symbolic foods of the region form the basis of the culinary culture. Iconic foods culturally encompass historical depth, skills, knowledge, eating habits, and other traditions. Although it varies from culture to culture, foods that reflect the values of the countries or regions are seen as a symbol of cultural identity. In this context the main purpose of the current research is to determine what is the iconic foods in Hatay cuisine, where the variety of food is very high. For this purpose study is an exploratory research. The data related to the research were collected between April 30 - May 15 2023 by means of a questionnaire. In total, 412 questionnaires were obtained from public of Hatay. The results of the this study shows the potential of 55 the iconic dishes in Hatay cuisine. Origins of these foods and their cultural values shows that the of iconic dishes in Hatay cuisine is a symbol of cultural identity.
  • Küçük Resim
    Öğe
    Service failures that cause customer dissatisfaction and service recovery strategies in food and beverage businesses
    (2023) Aksoy, Mustafa; Etyemez, Senem; İflazoğlu, Nurhayat
    The aim of this study is to descriptively determine the service failures that cause customer dissatisfaction in food and beverage businesses and the applied service recovery strategies. Within the scope of the study, data were collected from employees working in various positions in restaurants located in tourism centers in different regions of Turkey, with a semi-structured interview form consisting of 15 questions between the 19th August and 24th August 2022. As a result of the research, it was determined that service failures were mostly experienced in food taste, service speed and price. In response to service failures, employees have implemented service recovery strategies such as apologizing, voiding the check or invoice, offering free food or drinks, and offering to make a new order. This study contributes to the identification and understanding of service failures encountered in food and beverage businesses and the service recovery strategies applied. Additionally, in the study, employees emphasized the importance of issues such as effective communication and training in reducing or completely eliminating customer dissatisfaction.