AN ANALYSIS OF THE CONCEPT OF MENU STANDARDIZATION IN GASTRONOMY, WİTH REFERENCE TO THE À LA CARTE MENU OF THE MPS RESTAURANT OF THE GRAND NATIONAL ASSEMBLY OF TURKEY


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Authors

  • Samuray Hakan BULUT Sivas Cumhuriyet Üniversitesi, Turizm İşletmeciliği ve Otelcilik Yüksek Okulu, Gastronomi ve Mutfak Sanatları Bölümü, Sivas / TÜRKİYE https://orcid.org/0000-0001-8368-1769

DOI:

https://doi.org/10.26450/jshsr.1031

Keywords:

Gastronomy, Menu, À la carte, GNAT, Standardization

Abstract

Generally put, this study is about the concept of menu, which is one of the main pillars of the science of gastronomy. The analysis is based on the case of the restaurant for the members of parliament in the Grand National Assembly of Turkey (GNAT), given the status of that establishment as a model for the wider society. The study entails an analysis of the use, form, and contents of the menus, as well as the general meaning of à la carte menu, not to mention the central position of the concept of menu standardization in terms of its current applications.

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Published

2019-01-31

How to Cite

BULUT, S. H. (2019). AN ANALYSIS OF THE CONCEPT OF MENU STANDARDIZATION IN GASTRONOMY, WİTH REFERENCE TO THE À LA CARTE MENU OF THE MPS RESTAURANT OF THE GRAND NATIONAL ASSEMBLY OF TURKEY. INTERNATIONAL JOURNAL OF SOCIAL HUMANITIES SCIENCES RESEARCH, 6(32), 167–171. https://doi.org/10.26450/jshsr.1031

Issue

Vol. 6 No. 32 (2019): İnternational Journal of Social and Humanities Sciences Research (JSHSR)

Section

Articles

License

Copyright (c) 2019 INTERNATIONAL JOURNAL OF SOCIAL HUMANITIES SCIENCES RESEARCH

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.