Teknolojik Gelişmeler ve Gastronomi Alanına Yansımaları: Gastronomi 4.0

Yıl 2020, , 222 - 239, 28.09.2020

Hande Mutlu Öztürk

https://doi.org/10.32572/guntad.703872

Cited By: 5

Öz

Son yıllarda yaşanan teknolojik gelişmeler hem bireyleri hem de toplumların yaşamını günümüzde geçmişten daha hızlı bir şekilde etkilemektedir. İletişim, robotik, ulaşım, makine sanayi ve hizmet sektörlerinde son yıllardaki gelişmeler, sayısal ve akıllı teknolojiler kullanarak üretim ve operasyon tekniklerinin geliştirilmesi 4. Sanayi Devrimi veya Endüstri 4.0 olarak tanımlanmaktadır. Teknolojik gelişmeler sanayi sektöründe olduğu kadar hizmet sektöründe de büyük değişiklikler yaratmıştır. Endüstri 4.0, turizm sektörünün dönüşümünde de değişikliklere yol açmıştır ve gelecek zamanlarda da farklı etkilerinin ortaya çıkması muhtemeldir. Hizmet sektöründeki gelişmeler gastronomi alanında da birçok değişiklik ve yeniliklere neden olmaktadır. Bu çalışma nitel bir çalışmadır ve amacı, Endüstri 4.0'ın gastronomi sektörü üzerindeki etkisini incelemek ve Gastronomi 4.0 kavramını açıklamaktır.

Anahtar Kelimeler

Gastronomi 4.0, 3 Boyutlu Yazıcılar, Endüstri 4.0, Gastronomi

Technological Developments, Industry 4.0 and its Effects on Tourism Sector: Gastronomy 4.0

Öz

Technological developments in recent years affect the lives of both individuals and communities today faster than in the past. Recent developments in communication, robotics, transportation, machinery industry and service sectors, development of production and operation techniques using numerical and smart technologies are defined as 4th Industrial Revolution or Industry 4.0. Technological developments have made great changes in the service sector as well as in the industry sector. Industry 4.0 has also led to changes in the transformation of the tourism sector and it is likely that different effects will emerge in the future. Developments in the service sector cause many changes and innovations in the field of gastronomy. The aim of this study is to examine the effect of Industry 4.0 on the gastronomy sector and to explain the concept of Gastronomy 4.0.

Anahtar Kelimeler

Gastronomy 4.0, 3D Printers, Industry 4.0, Gastronomy

Kaynakça

• 3D printing (2020). Swedish Municipalities Look to 3D Printed Food for the Elderly. [URL: https://3dprinting.com/news/swedish-3d-printed-food-elderly/] (Erişim Tarihi: 20 Şubat 2020).
• AA (2020). Robot waiters serve at Pakistan restaurant. [URL: https://www.aa.com.tr/en/life/robot-waiters-serve-at-pakistan-restaurant/857320] (Erişim Tarihi: 24 Şubat 2020).
• Alexis, P. (2017). R-Tourism: Introducing the Potential Impact of Robotics and Service Automation in Tourism. Ovidius University Annals, Series Economic Sciences, 17(1).
• Ay, L. (2009). Bilgi Teknolojisindeki Gelişmelerin Seyahat Acentalarına Yansımaları. Online Seyahat Acentacılığı. Sosyal Ekonomik Araştırmalar Dergisi, 9(17), 117-136.
• Buhalis, D., & Amaranggana, A. (2013). Smart tourism destinations. Information and Communication Technologies in Tourism 2014 (pp. 553-564). Dublin, Ireland: Springer International Publishing. doi, 10, 978-3.
• Can luxury (2020). World’s tiniest chef to serve four-course dinner at Fullerton Bay Hotel. [URL: https://cnaluxury.channelnewsasia.com/experiences/world-s-tiniest-chef-to-serve-four-course-dinner-at-fullerton-11138422] (Erişim Tarihi: 20 Şubat 2020).
• Claveria, O., Monte, E., & Torra, S. (2015). A new forecasting approach for the hospitality industry. International Journal of Contemporary Hospitality Management, 27(7), 1520-1538.
• Cruise critic (2020). Celebrity Cruises to Replace Silk Harvest Restaurant with Qsine, Le Petit Chef Experience [URL: https://www.cruisecritic.co.uk/news/4080/] (Erişim Tarihi: 20 Şubat 2020).
• Dailymail (2020). Robocook: The $14,000 extra pair of hands in the kitchen that can whip up your favorite recipes [URL: https://www.dailymail.co.uk/sciencetech/article-3037493/Moley-Robotics-robotic-hands-whip-favourite-recipes-order.html] (Erişim Tarihi: 20 Şubat 2020).
• Dna india (2020). Sit down to a 3D printed meal at London's newest restaurants [URL: https://www.dnaindia.com/technology/report-sit-down-to-a-3d-printed-meal-at-london-s-newest-restaurants-2233706 ] (Erişim Tarihi: 20 Şubat 2020).
• Dubey, A. K. (2016). Future Technology and Service Industry: A Case study of Travel and Tourism Industry. Global Journal of Enterprise Information System, 8(3).
• Echtler, F., & Wimmer, R. (2013). The Interactive Dining Table. Human Factors in Computing Systems Conference . Paris: ACM.
• Eröz, S. S., & Doğdubay, M. (2012). Turistik Ürün Tercihinde Sosyal Medyanin Rolü ve Etik İlişkisi. Dokuz Eylül Üniversitesi İktisadi İdari Bilimler Fakültesi Dergisi, 27(1), 133-157.
• Geissbauer R., Schrauf S., Koch V. & Kuge S. (2014). Industry 4.0 – Opportunities and Challenges of the Industrial Internet assessment, PricewaterhouseCoopers. [URL: https://www.pwc.nl/en/assets/documents/pwcindustrie-4–0.pdf] (Erişim Tarihi: 12 Ağustos 2019).
• Goncharova, N. L., Bezdenezhnykh, T. I. (2018) Employing the Elderly in the Service Sector in Conditions of Electronic and Fourth Innovation and Technology Revolution: Industry 4.0. Proc. of the 31st Int. Business Information Management Association Conf., IBIMA 2018 - Innovation Management and Education Excellence through Vision 2020, IBIMA 2018, ss. 2330 –2336.
• Great taste (2020). Le Petit Chef 3D Interactive Dinner Show Makes West Coast Debut [URL: https://www.great-taste.net/travel-news/le-petit-chef-3d-interactive-dinner-show-makes-west-coast-debut/ ] (Erişim Tarihi: 20 Şubat 2020).
• Gretzel, U., Sigala, M., Xiang, Z., & Koo, C. (2015a). Smart tourism: foundations and developments. Electronic Markets, 25(3), 179-188.
• Gretzel, U., Werthner, H., Koo, C., & Lamsfus, C. (2015b). Conceptual foundations for understanding smart tourism ecosystems. Computers in Human Behavior, 50, 558-563.
• Güneş, E., Bayram, Ş. B., Özkan, M., & Nizamlıoğlu, H. F. (2018). Gastronomy Four Zero (4.0). International Journal of Environmental Pollution and Environmental Modelling, 1(3), 77-84.
• Hall, M. & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste in Food Tourism Around the World Development, management and markets, Editedby Hall, M.C., Sharples, L., Michell, R., Macionis, N. And Cambourne, B. (I. Series), Butterworth-Heinemann an Imprint of Elsevier Linacre, Burlington.
• Hungryforever (2020). A 3D Printing Vending Machine Aims to Customize Your Food [URL: https://www.hungryforever.com/3d-printing-vending-machine-aims-customize-food/] (Erişim Tarihi: 20 Şubat 2020).
• Hunter, W. C., Chung, N., Gretzel, U., & Koo, C. (2015). Constructivist research in smart tourism. Asia Pacific Journal of Information Systems, 25(1), 105-120.
• Icten, T., & Bal, G. (2017). Artırılmış gerçeklik üzerine son gelişmelerin ve uygulamaların incelenmesi. Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji, 5(2), 111-136.
• IRT (2020). Interactive restaurant technology, [URL: https://itrestaurant.net/Table] (Erişim Tarihi: 24 Şubat 2020).
• Ivanov, S. H., Webster, C., & Berezina, K. (2017). Adoption of robots and service automation by tourism and hospitality companies. Revista Turismo & Desenvolvimento, 27(28), 1501-1517.
• İlhan, İ., & Çeltek, E. (2016). Mobil Pazarlama: Turizmde Artırılmış Gerçeklik Kullanımı. Gaziantep University Journal of Social Sciences, 15(2), 581-599.
• İnterestingengineering (2020). Flippy the Robot Is Your New Burger Chef. [URL: https://interestingengineering.com/flippy-the-robot-is-your-new-burger-chef] (Erişim Tarihi: 20 Şubat 2020).
• Japancheapo (2020). Robot-Staffed Restaurant opens in Nagasaki [URL: https://japancheapo.com/lifestyle/robots-restaurant-japan-nagasaki/ ] (Erişim Tarihi: 20 Şubat 2020).
• Jin, J., Gubbi, J., Marusic, S., & Palaniswami, M. (2014). An information framework for creating a smart city through internet of things. IEEE Internet of Things journal, 1(2), 112-121.
• Kapiki, S., (2012). Current and Future Trends in Tourism and Hospitality: The Case of Greece. International Journal of Economic Practices and Theories, 2 (1). e-ISSN 2247 – 7225. Available at SSRN: https://ssrn.com/abstract=2150562.
• Kıroğlu, P. (2012). Elektronik Turizm Analizi, Uygulamaları ve Beklentiler (Doctoral Dissertation, İstanbul Kültür Üniversitesi/Sosyal Bilimler Enstitüsü/İktisat Anabilim Dalı/Yönetim Ekonomisi Bilim Dalı).
• Kimes, S. E. (2008). The Role of Technology In Restaurant Revenue Management. Cornell Hospitality Quarterly, 49(3), 297-309.
• Kioskmarketplace (2020). Meet 'Alfred,' a QSR robot that fits existing kitchens, recipes [URL: https://www.kioskmarketplace.com/news/meet-alfred-a-qsr-robot-that-fits-existing-kitchens-recipes/ ] (Erişim Tarihi: 20 Şubat 2020).
• Lasi, H., Fettke, P., Kemper, H. G., Feld, T., & Hoffmann, M. (2014). Industry 4.0. Business & information systems engineering, 6(4), 239-242.
• Le Petit Chef (2020). Review: Le Petit Chef. [URL: https://ttliquor.co.uk/review-le-petit-chef/] (Erişim Tarihi: 20 Şubat 2020).
• Lebedev, O. T., Mokeeva, T. V., Rodionov, D. G. (2018) Matrix Structures of Science and Technology Innovations Development and Implementation Trajectory. Proc. of the 31st Int. Business Information Management Association Conf., IBIMA 2018 - Innovation Management and Education Excellence through Vision 2020, IBIMA 2018, p 1759 –68.
• Lee, J., Kao, H. A., & Yang, S. (2014). Service innovation and smart analytics for industry 4.0 and big data environment. Procedia Cirp, 16, 3-8.
• Margetis, G., Grammenos, D., Zabulis, X., & Stephanidis, C. (2013). iEat: An interactive table for restaurant customers’ experience enhancement. In International Conference on Human-Computer Interaction (pp. 666-670). Springer, Berlin, Heidelberg.
• Mil, B., & Dirican, C. (2018). Endüstri 4.0 Teknolojileri ve Turizme Etkileri. Disiplinlerarası Akademik Turizm Dergisi, 3(1), 1-9.
• Ozturk, H. M. (2020). Technological Developments: Industry 4.0 and Its Effect on the Tourism Sector. In Handbook of Research on Smart Technology Applications in the Tourism Industry (pp. 205-228). IGI Global. Npr (2020). A 3-D Food Lab And Restaurant Wants To Turn Yuck Into Yum. [URL: https://www.npr.org/sections/thesalt/2015/07/21/421499146/a-3-d-food-lab-and-restaurant-wants-to-turn-yuck-into-yum] (Erişim Tarihi: 20 Şubat 2020).
• Peceny, U. S., Urbančič, J., Mokorel, S., Kuralt, V., & Ilijaš, T. (2019). Tourism 4.0: Challenges in Marketing a Paradigm Shift. In Consumer Behavior and Marketing. IntechOpen.
• Porter, M. E., & Heppelmann, J. E. (2014). How smart, connected products are transforming competition. Harvard business review, 92(11), 64-88.
• Schwab K. (2016) The Fourth Industrial Revolution: What It Means, How to Respond, World Economic Forum. Available at: https://www.weforum.org/agenda/2 016/01/the-fourth-industrialrevolution- what-it-means-and-howto- respond/ [Accessed 12 August. 2019].
• Shamim, S., Cang, S., Yu, H., & Li, Y. (2016). Management Approaches for Industry 4.0: A Human Resource Management Perspective. In 2016 IEEE Congress on Evolutionary Computation (CEC) (pp. 5309-5316). IEEE.
• Shamim, S., Cang, S., Yu, H., & Li, Y. (2017). Examining The Feasibilities of Industry 4.0 for the Hospitality Sector with the Lens of Management Practice. Energies, 10(4), 499.
• Spence, C., & Piqueras-Fiszman, B. (2013). Technology at the Dining Table. Flavour, 2(1), 16.
• The ETS İndia (2020). [URL: https://www.theetsindia.com/blog-details/1356/how-about-smart-tables-in-5th-generation-dining-experiences.] (Erişim Tarihi: 24 Şubat 2020).
• Toksöz, D., & Aras, S. (2016). Turistlerin seyahat motivasyonlarında yöresel mutfağın rolü. Journal of Tourism and Gastronomy Studies, 4(1), 174-189.
• Tronto, 2020, Toronto Restaurants are Serving Sushi Like Never Before, [URL: https://trnto.com/toronto-restaurants-are-serving-sushi-like-never-before/] [Accessed 12 August. 2019].
• Verevka, T. (2018). Key performance indicators of high-tech enterprises. IV International Scientific Conference “The Convergence of Digital and Physical Worlds: Technological, Economic and Social Challenges” (CC-TESC2018). In SHS Web of Conferences (Vol. 44, p. 00077). EDP Sciences. doi.org/10.1051/shsconf/20184400077.
• Yildiz, Z. (2011). Turizmin Sektörünün Gelişimi ve İstihdam Üzerindeki Etkisi. Visionary Suleyman Demirel University The Journal of Visionary, 3(5), p.54-71.