Filiz Arslan Beverage, which is a basic need, is important with social and cultural effects beyond this need. New trends in the world and people's desire to consume popular drinks bring different soft drinks, coffee industry, barista profession and innovative initiatives in this direction to the fore. This book has been prepared within the scope that a barista is not only responsible for preparing coffee, but also has to fulfill many duties before and after the service. In this prepared book, various hot and cold soft drinks, coffee, tea, traditional Turkish drinks and information about the barista profession are presented and a different perspective is tried to be given for the food and beverage industry, entrepreneurs, students and everyone interested in beverage.

Adem Ademoğlu, Ali Kemal Kemer, Ayhan Dağdeviren, Duygu Kırmızıkuşak, Elif Zeynep Özer, Fazıl Kaya, Fuat Bayram, Handan Özçelik Bozkurt, Mehmet Kabacık, Osman Çavuş, Ömür Alyakut, S. Seda Kamber Taş, Sedat Taş, Sibel Ayyıldız, Şaban Kargiglioğlu, Zümrüt H. Demirel Interest in the field of gastronomy and culinary arts has increased considerably in recent years. The number of associate, undergraduate and graduate programs, organized competitions, festivals, scientific events and television competition programs continues to increase day by day. In line with these developments, this book, which includes concepts and applications for industrial kitchens, has been prepared by a team of experts in the field, with its innovative content, in order to contribute to the quality education of students in the fields of food and beverage, and to contribute to the scientific and professional knowledge of those who are interested in the field.
Definition and Historical Development of the Kitchen, Terms Used in the Kitchen, Kitchen Planning and Installation, Main Kitchens in the Food and Beverage Industry, Parts of the Kitchen and Working Areas, Human Resources Management in the Food and Beverage Industry, Kitchen Organization in Food and Beverage Businesses, Duties and Qualifications of Kitchen Staff, Used in the Kitchen Equipment and Tools, Management in the Kitchen, Hygiene in the Kitchen, Sanitation and Food Safety, Cost Control in the Kitchen, Guest Complaints and Solution Suggestions Regarding the Kitchen, Waste Management and Recycling in the Kitchen, Information and Communication Technologies in the Food and Beverage Industry.

Gülay Budak, Gönül Budak Regardless of the field of activity and scale (size), the management phenomenon has a universal character for all businesses and institutions. The importance of the management phenomenon comes from the fact that it covers the issues that will enable organizations to achieve their goals. Undoubtedly, the effectiveness of the manager increases as he continues to have scientific knowledge and experience in subjects with a scientific content. Thus, managers use the scarce resources of the organization in an effective and efficient way to reach the goals of the organization.
The most difficult aspect of the management profession is "managing people". People, whose expectations, needs and competencies are constantly changing, lead managers to seek different management as an increasingly complex resource.
Management is a rapidly changing and developing field of science. On the one hand, while new concepts, techniques, models and theories are brought to the field of management, on the other hand, many theories whose accuracy and validity were defended for a period of time can be disabled or transformed by being criticized.
Our Business Management book covers many current topics that will contribute to the knowledge of undergraduate, graduate and doctoral students studying in the field of business administration, as well as managers and manager candidates working at different levels of the business world.

Aslıhan Gözdem Kaya If you;
• Have bloating, indigestion, gas after meals,
• Find yourself in front of the refrigerator every time you feel depressed,
• Deal with gastrointestinal problems such as constipation and diarrhea,
• Have difficulty in falling asleep or sleep uninterruptedly,
• Have skin problems such as acne, eczema, rash,
• Wake up tired in the morning,
• Have muscle and joint pain,
• Feel full and tired after every meal,
• Crave for sweet and salty foods,
• Have low mood and energy,
• Or if your doctor recommends

You may need “Elimination Diet”

While this book will guide you through the stages you can go through the elimination diet, it will also guide you with delicious and nutritious elimination diet recipes. You will discover the right food combinations, how to eat the rainbow, and how to complete the micro and macro nutrients in one plate, as well as healthy cooking techniques.

This book also provides a guideline for well-aging. You will enjoy to learn the basic steps for a sustainable healthy life and to become the best version of your age.

Each of us, as human beings, are very unique and very precious.
We need to put the oxygen mask first on our face.
The elimination diet is a special period, where we start to wear this oxygen mask, take care of ourselves and be compassionate to ourselves more.

Are you ready for this journey to take care of yourself?

AS…
ONE PLATE CHANGES,
A HUMAN CHANGES.
A HUMAN CHANGES,
A FAMILY CHANGES.

Nuran Akşit Aşık The sustainability of production and consumption in hotel businesses, the future of which is largely dependent on the environment, depends on strengthening efforts to separate economic benefit from environmental degradation. In this context, the zero waste approach, which aims to prevent waste and protect limited resources, is an important opportunity in terms of reducing the negative effects of hotel businesses on the environment.
The zero waste management system, a social commitment to adopt sustainable natural systems, where waste becomes a new material, must become the new focus of hotel businesses. Zero waste practices will contribute to reducing the raw material, material, waste transportation and disposal costs of hotel businesses and increasing their revenues.
It is vital to implement a zero waste management system in hotel businesses for the protection of natural resources and economic sustainability. In the book prepared from this point of view; waste types, waste management, zero waste approach are discussed, the establishment of a zero waste management system, waste prevention and reduction suggestions are focused on.

Abdullah Badem The field of gastronomy is very new and many new researches are carried out in this field, articles and books are published all over the world and in Turkey. Although there are popular books in the field of gastronomy, in the field of pastry and bakery, which is considered a sub-branch of gastronomy, there is no comprehensive source at the national level in which food science and gastronomy science are discussed together in an academic sense. Some books, such as grain or grain technology, which were written only for the field of food engineering, were published, or books whose content mainly consisted of recipes and applications in the field of pastry and bakery were prepared. Considering that the trends and trainings in the field of pastry and bakery are also very new, it is obvious that there is a need for reference books in the field. If it is desired to define a field for this book, the field of pastry and bakery can be pronounced under gastronomy, but in cake and bread making, the production technology of food, the direction of nutrition science, food chemistry, the presence of comprehensive food additives, and the topics related to food hygiene and microbiology and pastry are the book food engineering requires labeling with the field.
With this book, patisseries, bakeries or bakery businesses operating in the sector, needing all kinds of basic information about the field, especially academicians in gastronomy, nutrition and dietetics, cookery, food engineering and other related fields, who want to do research in the field of pastry and bakery, it is desired to be addressed to those who work in the field of cookery-pastry of the hotels and those who are/will be trained in the mentioned fields.

Yeliz Demir The Pastry Department and Patisserie Products Production Techniques book has been written in order to provide the reader with information about the organizational structure of the patisserie department, its operation, patisserie products and their production techniques. In order to produce patisserie products of standard quality and taste, it is very important to use the right equipment, the right material, the right size and the right technique. In the bakery establishments and departments, leavened and unleavened bakery products, milk desserts, sherbet desserts, cookie varieties, dry cakes, biscuits and various cakes are produced. Different techniques are used to prepare these products. With this book, the basic techniques used in the production of patisserie products are explained with tricks and sample standard recipes. Cakes are the most important product class produced in patisseries. Many techniques are used together in cake making. Successful combination and application of these techniques and obtaining a good result are directly related to being competent in the relevant basic techniques. Written as an aid to the steps to be taken on the way to this competence, this book is a guide with its wide spectrum in reaching the most basic and comprehensive information.

Burcu Ayşenur Saklı, Fuat Arslan, Gökay Çakıroğlu, Hatice Sarı Gök, İpek Ünal, Mehmet Özen, Melda Akbaba, Nihan Yarmacı, Olcay Özışık Yapıcı, Ömer Tekgül, Sinan Türetken, Yener Oğan Due to the increasing interest in the field of cuisine in recent years, the number of departments opened under the name of "Gastronomy and Culinary Arts, Food and Beverage and Cookery" is increasing day by day, especially at high school, associate degree, undergraduate and postgraduate level. Despite all this interest, the low number of scientific works in the field of cuisine is accepted as one of the main problems of the students and academicians who study in this field. In this context, the book "Local Cuisine with Basic Information (Sample Menu and Recipes)" is a source book prepared by expert academicians and kitchen chefs in order to fill this gap in theory and practice.
The area that shows similarities within certain limits in terms of economic, natural, human and cultural characteristics is called a region. Based on this, the culinary culture of 7 geographical regions of Turkey has been discussed in detail. In the section at the end of each region, the dishes and their preparations in the local cuisine culture of that region are given. Thanks to the QR code application at the end of the sections, visuals of the preparation and presentation of the local recipes carefully selected by the chefs can be accessed. The book consists of 14 chapters. This book is a basic work that students and academicians will have the opportunity to practice. With the hope and hope that it will contribute to the field...

Bayram Altıntaş, Emre Hastaoğlu, Ercan Polat, Esra Özkan Önem, İbrahim Tuğkan Şeker, Meral Yılmaz, Muhammed Yıldız, Mustafa Işkın, Özlem Akın Food and beverages with geographical indications are generally the most valuable food and beverages of the places they belong. The food and beverages in question are recognized and consumed in the cities, districts, settlements and places where they belong. However, it is seen that many foods and beverages with geographical indications are not recognized and consumed outside the regions they belong to. In addition, it has been observed that the food in question is not collected in a single source and that the relevant people have to apply to different sources to reach the food and beverages in question. For this reason, in this book, food and beverages with geographical indication in Turkey are collected in a single source and also information on geographical indication is included. Thus, it is aimed to better recognize the geographical indication and to increase the level of knowledge of those concerned about the processes of obtaining geographical indications. The book consists of eight chapters. In the first part, information about the concept of geographical indication is given. Then, geographically indicated foods and beverages belonging to the Mediterranean, Eastern Anatolia, Aegean, Southeastern Anatolia, Central Anatolia, Black Sea and Aegean regions are located in sections, respectively. The book aims to help gastronomy students, food and beverage professionals and related people access information more easily, thanks to the collection of geographically marked dishes in a single source.

Servet K. Güney Be sure to keep this work of Servet Kazım Güney, who reflects his researcher spirit in his teaching and his work as a professional chef, and whom I enjoy working with at every opportunity, in your library. “I am like a foreign song in the kitchen, there are many people who listen to it, no one understands.” Don't say it, because regional and unique works are the way Turkish cuisine communicates with you and your guests. Thanks to this distinctive feature, this kitchen without borders has survived for generations and has survived until today with its harmonious structure.
My dear colleague Servet Kazım Güney; “What am I going to cook today?” instead of “Let's learn from which region and from which era the dishes and eat them today?” It offers a book full of recipes that you will say. It has been a wonderful work that reminds me of the subtleties of our cuisine, which I am sure will provide great support to today's studies with Turkish Cuisine. In order to be food literate today, it is necessary to be aware of the richness of the cuisine one has. You are taking a step towards becoming a “food literate” with this work that appeals to all ages and all segments.
Good luck to you, Servet Chef!
Deniz Orhun
Agricultural Eng., Master Chief, TV Producer and Presenter

Ayşenur Akkaya, Cemal Ersin Silik, Dilaver Tengilimoğlu, Ebru Gözen, Esat Özata, Gözde Seval Ergün, Hakan Sert, İlker Çinbilgel, Mehmet Alparslan Küçük, Muhammet Cenk Birinci, Nurperihan Tosun, Özgür Yayla, Turhan Kebapçıoğlu In Turkey, which is one of the most important tourism destinations of the world with its historical and archaeological riches, culture, unspoiled nature, climate, rich biological diversity and many more beauties, it is necessary to strengthen the tourism movements concentrated within the framework of sea, sand and sun, in the direction of alternative tourism, by highlighting the extraordinary values it possesses. Botanical Tourism, Ornithotourism, Fishing Tourism, Rural Tourism, Faith Tourism, Cultural Tourism, Health Tourism, Sports Tourism, Gastronomy Tourism and Congress Tourism sections are included in this book written with faith. It is thought that the book, prepared by academicians who are experts in their fields, will be read with pleasure by the students of faculties and colleges studying in the field of tourism, as well as by travel lovers, by giving pleasant and worth-seeing routes from Turkey.

Adem Arman, Ahu Sezgin, Ali Kızıldağ, Ali Şen, Alper Kurnaz, Arda Er, Asaf Taşdan, Asuman Kerkez, Ayşe Gülnihal Kahraman, Berker Çiftçi, Büşra Şen, Cevat Ercik, Ceyhun Uçuk, Durmuş Ali Aydemir, Emrah Fandaklı, Emrah Keskin, Emrah Köksal Sezgin, Firdevs Yönet Eren, Hasan Göksu, Haydar Şahin, İrfan Yolaçan, İsmail Uğur Yağlı, Kemal Enes, Mehmet Fatih Kayran, Nevzat Emrah Özçelik, Osman Çavuş, Osman Güldemir, Osman Mahir Balıkçı, Özkan Demir, Özkan Süzer, Reha Kılıçhan, Sami Sonat Özdemir, Serdar Eren, Serkan Yiğit, Şef Duygu Tuğcu, Taner Erdoğan, Ufuk Samav Keeping the Turkish cuisine alive is extremely important in terms of our taste, health, culture, tourism sector and the promotion of the country abroad. Our traditional dishes have evolved over centuries of skill and knowledge. While adapting them to today's conditions, it is necessary to stay true to their essence and to make them with traditional materials as much as possible. Only then will we reach their true flavors. Without being aware of this and without learning how to cook traditional dishes properly, "I did it, it's done." Attempting to create artificial creativity in the form of a kitchen will cause the kitchen to disappear, not live. This book has been prepared with the contribution of the gastronomy departments of 23 universities and presents the dishes, desserts, drinks and winter preparations from all over Anatolia with detailed explanations. It is a book that understands that food gains value along with their culture. These menu examples start with a section describing the historical development of the cuisine, and in more than twenty sections with names such as soups, meat dishes, stuffed meat dishes, menu samples, it also gives information such as their history, cultural contexts, and geographical features.
Priscilla Mary Ray - Food Historian

I believe that this innovative work, in which theory and practice are brought together, will be very useful for the correct transmission of Turkish cuisine.
Ahmet DEDE - Michelin Star Chef

I believe that this study will be very useful at a time when we need well-researched, educational and academic Turkish cuisine resources. Well done to all the hard work and knowledge.
Somer SİVRİOĞLU - Efendy/Anise Restaurant Chef&Owner, Masterchef Turkey Jury

Alev Dündar Arıkan, Arzu Durukan, Aybuke Ceyhun Sezgin, Aykut Şimşek, Bilal Deveci, Elif Esma Karaman, Enes Güleç, İbrahim Tuğkan Şeker, Neslihan Çetinkaya, Nihan Akdemir, Saime Küçükkömürler, Salih Yıldız, Ümit Can Kaya Everything started with the existence of humanity. In an effort to survive, the food was eaten raw. Fire was found, cooking methods were developed. New tastes began to be sought, and food was eaten not only for satiety but also for pleasure. Sometimes it was forbidden, sometimes it was considered sacred. Dedicated to the gods. Wars were fought for it. While trying to eat for a living, food turned into an element of pleasure. It was born, grew and developed by embracing a culture.
This book presents the nutritional adventure of humanity on the basis of culture, from prehistoric times to the present, and presents to the reader how the food culture of humanity will change by making predictions about the future. This book, which deals with food culture as a means of social integration, is a basic resource that appeals to Gastronomy and Culinary Arts students, gastronomy enthusiasts, and readers who want to get to know food culture in all its aspects.