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dc.contributor.authorBoyraz, Mehmet
dc.contributor.authorÇetin, Ahmet
dc.contributor.authorMutlu, Hülya
dc.contributor.authorSoybalı, Hasan Hüseyin
dc.description.abstractThe purpose of the research is; to determine whether attitudes and expectations of undergraduate-level gastronomy and culinary arts students for culinary workshop activities differ according to the socio-demographic characteristics of the participants. In this direction, the research has seven different hypotheses. The population of the research consists of the participant students of the “Seafood & Fish”, “Ottoman Cuisine” and “Pizza & Pasta” workshops which were organized by the Gastronomy and Culinary Arts Department in the Faculty of Tourism, Afyon Kocatepe University. In this quantitatively designed research, survey technique was used as a data collection tool which was carried out in January 2018. A questionnaire was applied to all 64 students. Descriptive statistics, frequency, reliability, t-test and one-way ANOVA analyses were performed by means of a statistical package program. In this respect, it has been found that the perceptions, attitudes and expectations of students about workshop activities do not show any difference in terms of gender, age, class level, type of education program, type of high school graduated, experience of culinary experience, or workshop type variables.en_US
dc.subjectTourism Educationen_US
dc.subjectGastronomy and Culinary Artsen_US
dc.titleEvaluation of gastronomy and culinary arts students’ perceptions of workshops: A case of Afyon Kocatepe Universityen_US
dc.relation.journalInnovation and Global Issues in Social Sciences IIIen_US
dc.departmentTurizm Fakültesien_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorBoyraz, Mehmet
dc.contributor.institutionauthorMutlu, Hülya
dc.contributor.institutionauthorSoybalı, Hasan Hüseyin

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