The impact of the COVID-19 pandemic on resort hotel menu planning: An example of Ceşme

Infectious diseases have been experienced throughout history and have had an impact on humanity in many ways. These diseases have been experienced on a regional scale in some periods and on a global scale in some periods. İn 2019, the Covid-19 virus emerged in Wuhan, China and spread globally. In this context, the World Health Organization has declared a pandemic as of March 11, 2020, and all world countries have implemented various measures against the virus. These measures taken to prevent the spread of the virus are to prevent people from transmitting the virus to each other. At this point, hotel dec with high human interaction are among the most affected by these measures. As part of the pandemic, various rules have been introduced to all departments of hotel businesses to prevent the spread of the virus. The purpose of this study, conducted for 4- and 5-star resort hotels operating in Cesme, is to investigate and analyze the effect of the Covid-19 virus on the steps of the menu planning process. For the research part of the study, interviews were conducted with the staff responsible for menu planning of 12 hotel enterprises operating in Cesme and having a Safe Tourism Certificate using predetermined questions (semi-structured) using the face-to-face interview method and the opinions of the participants were taken. The data obtained were analyzed using the content analysis method. As a result of the research, it was determined that there has been a change in each determined subheading of menu planning due to the pandemic effect. These changes have taken place from positive as well as negative points of view. But the most important results are as follows; the impact of the pandemic is not felt by some participants as largely negative, buffet food and of changes in the system after the pandemic that could contribute to the sustainability of the system and is a huge gap in yasanabileceg qualified personnel.