The Views and Knowledge Levels of The Personnel Working in Tourism in Turkey on Halal Food

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dc.contributor.authorSecim, Yilmaz
dc.date.accessioned2024-02-23T14:20:38Z
dc.date.available2024-02-23T14:20:38Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1080/15428052.2022.2038333
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.scopus2-s2.0-85126358613en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2022.2038333
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13243
dc.identifier.wosWOS:000766446600001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal Of Culinary Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCookingen_US
dc.subjectGastronomyen_US
dc.subjectHalal Fooden_US
dc.subjectCatering Businessesen_US
dc.titleThe Views and Knowledge Levels of The Personnel Working in Tourism in Turkey on Halal Fooden_US
dc.typeArticleen_US

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