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Abstract


A QUALITATIVE RESEARCH ON THE EVALUATION OF READY FOOD AND CONVENIENCE FOOD USE IN THE KITCHEN DEPARTMENT
The number of accommodation establishments, which is one of the important stakeholders of tourism, is increasing day by day. In parallel, the number of kitchen departments is increasing. Although the quantity and quality of the products used in this department is important, it has become a subject that has been meticulously followed by people. The need for reliable products, people demanding healthy and hygienic products and services, has prepared the ground for a continuous increase in the number and number of products. Suppliers who provide products to these enterprises are also aware of this situation and expand their product range continuously. In this context, ready-to-use food, which is an important issue for both businesses and consumers, is considered as an important research subject in this research.The purpose of this study is to reveal the opinions of the managers of the kitchen departments in the Marmaris destination about the preferences of the food management. In addition, determining the reasons of preference for ready-to-use food products and determining the opinions of the chefs about prepared food and convenience food products constitute the sub-objectives of the study. In this study, where qualitative research method was applied, semi-structured interview technique was applied to obtain the data. As a result of the study, it is expected that the kitchen managers in Marmaris will save time as the reasons of ready-to-use food, profit from the number of personnel, lack of qualified personnel or not be able to reach qualified personnel, economic reasons, practical use of prepared foods, long shelf life, offering a variety of products and standard production facilities. As a result of the research, some suggestions were made to the related fields.

Keywords
Use in Prepared Food and Convenience Food, Kitchen Managers, Marmaris


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