The Views and Knowledge Levels of The Personnel Working in Tourism in Turkey on Halal Food
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aims to determine how cooks working in the businesses evaluate halal foods served to the consumers and their knowledge levels on halal foods. While preparing the study, similar studies on consumers' purchasing preferences, halal food certification, and individual and socio-cultural factors were taken as a basis. In the study, the researcher examined whether there is a significant difference between consumers' perception of halal products, their knowledge about halal products, and demographic characteristics. It was revealed that education and graduation were sources of differences in the level of knowledge. As the education level increases, the level of consciousness increases, and as the education level decreases, the level of consciousness decreases.
Açıklama
Anahtar Kelimeler
Cooking, Gastronomy, Halal Food, Catering Businesses
Kaynak
Journal Of Culinary Science & Technology
WoS Q Değeri
Scopus Q Değeri
Q3
