Determining the ethical behaviour of personnel working in food and beverage operations: Case of Kayseri

The aim of this study is to determine the ethical behaviour of personnel working in food and beverage operations. In this manner, the purposes of this study is twofold. Firstly, an attempt is made to appraise the etchical behaviour of food and beverage personnel in City of Kayseri and their degree of agreement towards etchic concept. Secondly, it is evaluated that whether the etchical behaviour of personnel shows any difference based on their demographic and the company features.Achieving the aim of the study, the issue are aprroached holistically based on literature review and a survey study is conducted to acquire primary data. Based on the study findings, (a) the ?health factor? approached the most sensitive one, (b) the ethic factors vary depending on the demographic characteristics of personnel, their job satisfaction, their job position, their experience in the current operation and operation form and experience of where they work and (c) taking into account the results of the study, some suggestions are made towards operators of the food and beverage sector and further studies.Keywords: Food and Beverage Operatios, Ethic, Ethical Behaviour