A research on the level of kitchen managers 'perception of local food in production and the use of local food

The main purpose of this research is; the perception of kitchen managers in Gaziantep about local foods and the level of using these foods in production is determined. The questionnaire form developed in line with the aforementioned purpose was applied to 262 kitchen managers in food and beverage establishments in Gaziantep, based on the convenience sampling method between August and October 2020. SPSS 21.0 for Windows statistical package program was used for statistical analysis of the data obtained from the research. As a result of the research; It was determined that the scale developed regarding the perception level of kitchen managers regarding local foods consists of 21 statements and 5 dimensions: "Accessibility to the Supplier, Local Food Characteristics, Appearance and Skill, Economy and Health and Its Effect on Business". In the study, it was determined that the scale developed for the level of local food use of kitchen managers consists of 7 propositions and 2 dimensions: "Local Food Use and Authority Dimension". In other words, the local food usage levels of kitchen managers consist of 2 dimensions and 7 propositions. As a result of the correlation analysis, it was determined that there is a positive and weakly significant relationship between the kitchen managers' perception levels of local foods and the level of local food consumption. Based on the results obtained, various suggestions were presented to food and beverage businesses and kitchen managers operating in the sector, emphasizing the importance of local food. Keywords: Cuisine, Gaziantep Cuisine, Local Food, Local Food in Gaziantep