Akademik Veri Yönetim Sistemi
Elektronik Sosyal Bilimler Dergisi, cilt.19, sa.73, ss.333-347, 2020 (Hakemli Dergi)
Nowadays, direct food and beverage-themed tourism types such as food tourism, culinary tourism, gastronomy tourism, and wine tourism are emerging. As a result of these developments, the kitchen has become a strategic competitive area for destinations. In order to become more successful in the field of kitchen, it is also necessary to invest to the education opportunities in this area. The importance of the kitchen in terms of destination, tourism sector and guests, and the attitudes of the students towards the career in the kitchen are also regarded as important. This study aims to examine the attitudes of the students studying at the tourism education towards the kitchen department. The population of the research involves students who studying tourism at a private university in Istanbul, Turkey. Quantitative research methods were used, and data were collected from 282 students using random sampling technique. As a result of the research, it was determined that the students have positive attitudes towards the kitchen department. On the other hand, it was found out that these attitudes of the students differ significantly in terms of their demographic characteristics and personal features.