TY  - JOUR
T1  - YİYECEK İÇECEK İŞLETMELERİNDE MENÜ ARAŞTIRMALARI: TÜRKİYE’DE YAZILMIŞ LİSANSÜSTÜ TEZLER ÜZERİNE SİSTEMATİK BİR LİTERATÜR TARAMASI
TT  - MENU RESEARCH IN FOOD AND BEVERAGE BUSINESSES: A SYSTEMATIC LITERATURE REVIEW ON POST GRADUATE THESIS WRITTEN IN TURKEY
AU  - Nebioğlu, Oğuz
PY  - 2023
DA  - June
DO  - 10.30783/nevsosbilen.1261320
JF  - Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi
PB  - Nevsehir Haci Bektas Veli University
WT  - DergiPark
SN  - 2149-3871
SP  - 982
EP  - 1001
VL  - 13
IS  - 2
LA  - tr
AB  - Menüler yiyecek içecek işletmeleri için oldukça fonksiyonel birer araç olmalarının yanında akademik açıdan da dikkat çeken bir araştırma alanıdır. Bu alanda yapılan araştırmalar, yiyecek içecek işletmeleri için menülerin farklı yönlerini vurgulayarak literatüre önemli katkılar sunmuş olsa da, özellikle ülkemizdeki menü araştırmaları, menü konusunun belirli bir yönüne odaklanmakta, bütüncül çıkarımlar sunmamaktadır. Bu nedenle bu çalışma, Türkiye’de yayımlanan lisansüstü tezler üzerinden yiyecek içecek işletmelerinde menü araştırmalarını incelemeyi amaçlamaktadır. Menü hakkında yazılmış olan ve Ulusal Tez Merkezi veri tabanında yer alan lisansüstü tezlerin bulgularını bütüncül olarak yorumlamaktadır. Bulgular 1995 ile 2022 yılları arasında yazılan 65 lisansüstü tezden elde edilmiştir. Bulgulara göre bir araştırma alanı olarak bağımsız restoranlar baskın durumdadır. Araştırmalar turizm işletmeciliği odaklı olup menü planlaması konusu ağırlıktadır. Yüksek lisans tezleri doktora tezlerinden fazladır, araştırmalarda nicel araştırma yöntemleri fazlaca kullanılmaktadır ve kuramsal altyapı sınırlıdır. İncelenen literatür üzerine boşluklar tanımlanmış ve araştırma önerileri sunulmuştur.
KW  - Yiyecek içecek işletmeleri
KW  - Menü
KW  - Sistematik literatür taraması
KW  - Türkiye
N2  - In addition to being a very functional tool for food and beverage businesses, menus are also an academic research area. Although research in this field have made important contributions to the literature by emphasizing different aspects of menus for food and beverage businesses, they focus on a specific aspect of the menu issue and do not offer holistic inferences, especially in our country. For this reason, this study aims to examine menu research in food and beverage businesses through postgraduate theses published in Turkey. It interprets the findings of postgraduate theses written about the menu and included in the database of the National Thesis Center holistically. Findings were obtained from 65 postgraduate theses written between 1995 and 2022. According to the findings, independent restaurants dominate as a research area. Research are focused on tourism management. And menu planning is the main focus. Master's theses are more than doctoral theses, quantitative research methods are used a lot in research, and the theoretical background is limited. Gaps were identified on the reviewed literature and research recommendations were presented.
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UR  - https://doi.org/10.30783/nevsosbilen.1261320
L1  - https://dergipark.org.tr/en/download/article-file/2994658
ER  -