التفاصيل البيبلوغرافية
| العنوان: |
The Views and Knowledge Levels of The Personnel Working in Tourism in Turkey on Halal Food. |
| المؤلفون: |
Seçim, Yılmaz |
| المصدر: |
Journal of Culinary Science & Technology; 2024, Vol. 22 Issue 2, p212-225, 14p |
| مصطلحات موضوعية: |
HALAL food, TOURISM personnel, CONSUMER preferences, PERCEPTION (Philosophy), SOCIOCULTURAL factors, DEMOGRAPHIC characteristics |
| مصطلحات جغرافية: |
TURKEY |
| مستخلص: |
This study aims to determine how cooks working in the businesses evaluate halal foods served to the consumers and their knowledge levels on halal foods. While preparing the study, similar studies on consumers' purchasing preferences, halal food certification, and individual and socio-cultural factors were taken as a basis. In the study, the researcher examined whether there is a significant difference between consumers' perception of halal products, their knowledge about halal products, and demographic characteristics. It was revealed that education and graduation were sources of differences in the level of knowledge. As the education level increases, the level of consciousness increases, and as the education level decreases, the level of consciousness decreases. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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