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Restoran Şeflerinin Menü Geliştirme ve Ürün Tedarik Süreçleri Hakkındaki Görüşlerinin Değerlendirilmesi: The World 50 Best Restaurants List Örneği (Evaluation of the Restoran Chef's Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List) *Osman ÇAVUŞ , Serkan ŞENGÜL , Fügen DURLU ÖZKAYA Abant İzzet Baysal University, Bolu School of Tourism Management and Hospitality, Gastronomy an Culinary Arts, Bolu/Turkey Abant İzzet Baysal University, Bolu School of Tourism Management and Hospitality, Tourism Management, Bolu/Turkey c Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/ Turkey

journal of tourism and gastronomy studies

Restoran Şeflerinin Menü Geliştirme ve Ürün Tedarik Süreçleri Hakkındaki Görüşlerinin Değerlendirilmesi: The World 50 Best Restaurants List Örneği (Evaluation of the Restoran Chef s Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List)