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    Applying industry 4.0 on management of gastronomy events
    (IGI Global, 2020) Saldamli, Asim; Iflazoglu, Nurhayat; Can, Ipek Itir
    Industry 4.0 plays a role in meeting the demands of the global market in food and beverage activities with more efficient, harmonious, reliable, and.sustainable production processes. In the recent years, enterprises have started taking advantage of augmented reality technology in the design phase; three-dimensional printers, internet of things technology and robot chefs during the production phase; and robot waiters in the presentation phase. In this context, in this chapter, the transformations experienced in the design, production, and presentation processes of banquet organizations as the result of the Gastronomy 4.0 concept, which emerged as a result of the reflections of Industry 4.0 on the field of gastronomy, were examined. It is thought that in the near future, if the prevalence of Gastronomy 4.0 applications increases, the personnel responsible for running banquet organizations will need to be trained and also informed about the equipment of the new age. © 2021, IGI Global.
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    Impact of Crowded Restaurant Perception on Affectivity and Behavioral Intentions
    (Inst Tourism, 2021) Cakici, A. Celil; Iflazoglu, Nurhayat; Altinay, Levent
    This research aims to assess the influence of restaurant customers' perceived crowdedness on their behavioral intentions. The data were collected via a questionnaire developed based on the literature. Obtained 459 questionnaires were analyzed using explanatory and confirmatory factor analysis and structural equation modeling methods. It was determined that perception of human crowdedness impacted behavioral intentions in a positive manner, while the perception of spatial crowdedness had a negative influence. Therefore, findings show that perceived human crowdedness does not influence affectivity, whereas spatial crowdedness has a negative effect on it.
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    The role of robotization in reducing the perception of unskilled labor in food and beverage businesses
    (Emerald Group Publishing Ltd, 2024) Iflazoglu, Nurhayat; Can, Ipek Itir
    Purpose This study aims to examine the use of robot technologies in the food and beverage sector, an important component of the tourism industry, to reduce unskilled labor in the sector. The discussion is based on a review of the literature. Design/methodology/approach This paper presents a qualitative study that explores the impact of robotization on the perception of unskilled labor in the food and beverage business in general. FindingsRobotic technologies, which have become prominent in the industry 4.0 era, can potentially eliminate the perception of unskilled labor in the tourism sector and make it a more desirable field to work in. This shift could encourage people to pursue skilled jobs with a stronger cognitive aspect, leading to an improvement in quality of life due to time savings and greater employment stability. Originality/value This research emphasizes the significance of implementing robotics in the food and beverage business, which is an important component of the tourism sector, to reduce the number of unskilled workers in the sector.
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    Zahtar and its place in culinary culture: Sample of Hatay Cuisine
    (Elsevier, 2021) Iflazoglu, Nurhayat; Sarper, Fulya
    In the current century, using aromatic herbs and spices has become so widespread all over the world; however, its value of usage varies from one cuisine to another today as in the past. Upon taking into consideration that one of the most significant discriminant features of the tastes formed with the synthesis of different cultures in Hatay cuisine, the place of zahtar in this cuisine arouses an interest. In this sense, the purpose of the current study is to determine the place of zahtar in Hatay cuisine having a title of UNESCO Gastronomy City as well. It was pointed out that zahtar is a very important value in Hatay cuisine which is very rich in dishes and cuisine culture and that it is impossible to think of a dish without zahtar. Surk cheese, biberli bread, katikli bread and zahtar salad are mostly consumed dishes. Zahtar (100.0%), cumin (90.0%), flaked red pepper (60.0%) and black pepper (45.0%) are the spices that are used the most. For that reason, it was found that zahtar has a significant place among the spices used in local dishes which are of importance in terms of gastronomy.