Saldamli, AsimIflazoglu, NurhayatCan, Ipek Itir2024-09-192024-09-192020978-179984955-1978-179984954-4https://doi.org/10.4018/978-1-7998-4954-4.ch014https://hdl.handle.net/20.500.12483/15377Industry 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.eninfo:eu-repo/semantics/closedAccessBook Chapter24226110.4018/978-1-7998-4954-4.ch0142-s2.0-85137470375N/A