Use of olive oil in 4 and 5 star hotel menus; Manavgat example

Hotel businesses that provide food and beverage services in the field of tourism need healthy, delicious and high-quality gastronomy menus with different tastes and impressive visuals in order to keep up with their position, compete with other hotel businesses and survive. Within the scope of the study, whether the results of the menus prepared by the kitchens of the hotel businesses differed in terms of education, knowledge, skills and awareness from the time that visitors traveling to sea, sand and sun destinations came to the accommodation businesses was examined within the scope of the study. Destinations for visitors in tourism areas and accommodation establishments at certain points of these areas introduce customers to a different dimension in the field of marketing and presentation and offer a menu of local products within the food and beverage departments. The preparation of these menus occurs by using natural foods in the simplest form. Olive oil, known as the most popular food source of recent times, is an important nutrient for the longest-living cultures in the world. The use of local products in hotel kitchens while planning the menu of 4 and 5 star hotel enterprises serving in the Manavgat district of Antalya, which is located in the Mediterranean geography, Information on olive oil, use of olive oil in hotel kitchens and usage of olive oil in 4 and 5 star hotel menus were investigated. This study was carried out with the data collected from 403 people (chef, assistant chef, chef, assistant cook, komi) working in the kitchens of 4 and 5 star hotels in Manavgat. The data were analyzed in the SPSS program. Factor analysis was performed using Bartlett's Test of Sphericity and Kaiser-Meyer-Olkin Sampling Adequacy. Independent t test and one-way analysis of variance (ANOVA) tests were applied for the difference hypotheses formed depending on the purpose of the study. Simple linear regression analysis was used to determine the effect between dependent and independent variables. As a result of the results, the olive oil hypotheses were accepted in the menus of the hotel businesses and an increase was determined according to the usage cases. Keywords: Hotel, Menu, Olive Oil, Manavgat