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

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.