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Öğe Culinary Innovation: Will the Future of Chefs' Creativity be Shaped by AI Technologies?(Inst Tourism, 2024) Sener, Ece; Ulu, Efe KaanThe purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (>= 6.0), with the lowest score of 6.58 +/- 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.Öğe Determining The Characteristics of Cheese Halva in Turkish Cuisine: A Study on Gelibolu Cheese Halva(2025) Ulu, Efe KaanThis article focuses on identifying the unique characteristics of various cheese halvas produced in different regions of Turkey, with particular emphasis on the preparation methods specific to Gelibolu cheese halva. The research was conducted using a qualitative descriptive design, and data were collected through semi-structured interviews with 14 participants selected through purposive sampling. The interviews were carried out face-to-face between October and November 2024 using an interview form developed based on literature and expert review. This study contributes to the limited literature on cheese desserts by documenting traditional knowledge and production practices of a geographically indicated regional product. According to the findings, the production process typically begins with fresh cheese and continues with the addition of flour and sugar. The interviews also revealed that obtaining a geographical indication has not had a significant impact on the popularity or sales of Gelibolu cheese halva. A review of the existing literature showed that no previous study has specifically aimed to determine the distinctive characteristics of Gelibolu cheese halva.Öğe Development of functional cold tea with the addition of lyophilized cornelian cherry (Cornus mas L.): Sensory evaluation and consumer acceptance(İbrahim İlker ÖZYİĞİT, 2026) Bahçekapılı, Dolunay; Ulu, Efe Kaan; Karahan, Tuğçe Özlü; Kenger, Emre BatuhanThis study aimed to develop a consumer-friendly functional cold tea based on cornelian cherry (Cornus mas L.), a fruit produced in Türkiye and recognized for its health-promoting properties, and to evaluate consumer acceptance through sensory analyses. The study was conducted in Istanbul, Türkiye, between January 2024 and April 2025 with 109 volunteers (61 women and 48 men) aged 19-85 years. While 35.8% of participants reported having heard of the concept of functional foods before, 64.2% were unfamiliar with it. Only 6.4% of participants reported a preference for consuming functional foods. However, 67.9% believed that functional foods could be beneficial for certain health issues. 78% of participants stated that their consumption preferences would change if a cold tea offering with health benefits were introduced. Nevertheless, 56.9% of participants were unaware of the potential health benefits of cornelian cherry. These results indicate that participants hold varied perceptions and levels of understanding regarding functional foods, and that local awareness of cornelian cherry remains limited. Among the three different recipes developed, Sample 202 was the most preferred by participants, with a rate of 49.5%. This sample had the highest purchase intention score, averaging 4.29±2.27. According to the sensory evaluation results, Sample 202 received statistically significantly higher scores of tastes, aroma, and overall liking (p<0.01). A significant positive correlation was found for both taste and overall liking, and for aroma and overall liking. Among the functional cold teas developed using lyophilized cornelian cherry, Sample 202 stood out with a flavonoid value of 174±8 µg quercetin equivalents (QE)/g and a total antioxidant capacity (TAC) value of 2903±37 µg ascorbic acid equivalents (AAE)/g. In this study, participants placed great importance on sensory criteria, such as taste and aroma, while the product's functional quality remained secondary. These findings suggest that taste and aroma may be the primary factors influencing consumer acceptance of functional beverage products.Öğe Food & Beverage Expectations of Potential Tourists Based on Differences Between Generations(2021) Polat, Semra Aktaş; Ulu, Efe KaanThis study aimed to understand the expectations of potential tourists, belonging to different generations, towards foods and beverages. It is important to be able to determine the points related to the food experiences and expectations of tourists to contribute to the literature. For the study, a convenience sampling method was applied, and for data collection, an online questionnaire method was used. Analyses were carried out with 341 questionnaires and CHAID (Chi-Square Automatic Interaction Detector) analysis was applied. A questionnaire contained sixteen items were asked of the participants regarding their food and beverage expectations. After the analysis, it was observed that the expectations for only four of the sixteen items differed between generations. Gender and income were other demographic variables that caused differences in expectations. Baby Boomer and Generation X tourists were found to give more importance to food variety, nutrition and organicity compared to Generation Y and Z tourists. The Baby Boomer and X generations were also more eager to taste local foods than the Y and Z generations.Öğe The Effect of Subjective Well-Being on Occupational Commitment: A Study on Gastronomy and Culinary Arts Students(2025) Ulu, Efe KaanThis study examines the effect of subjective well-being on occupational commitment. A survey form containing scales for demographic information, occupational commitment, and subjective well-being was used. The study was conducted using a quantitative research method, and purposive sampling was employed in the sample selection process. The sample consisted of 184 students enrolled in gastronomy and culinary arts programs. Data were collected via an online survey between September 28, 2024, and December 29, 2024, and analyzed using SPSS 27.0. The findings revealed that gastronomy and culinary arts students have moderate levels of both occupational commitment and subjective well-being. According to the hypothesis testing results, subjective well-being (SWB) has a significant and positive effect on both dimensions of occupational commitment—namely, normative commitment and affective commitment. The results highlight the importance of actions aimed at enhancing well-being in educational, internship, and workplace settings. Increasing well-being through supportive workplace policies, stress management strategies, and the promotion of a positive work culture can strengthen the occupational commitment of kitchen staff.Öğe The relationship between cooks’ flow experience, job satisfaction and subjective well-being(Routledge, 2025) Ulu, Efe Kaan; Vatan, AhmetIn this study, the relationship between flow experience, job satisfaction, and subjective well-being was analyzed. Based on the literature review, four main hypotheses of the study were determined. Data from 412 cooks working in İstanbul were used to test the hypotheses. According to the findings of the research, flow experience positively affects job satisfaction and subjective well-being. Job satisfaction also positively affects subjective well-being. In addition, according to the test results of the hypothesis established on the mediation effect of job satisfaction, it was determined that the flow experience positively affected subjective well-being with the full mediation effect of job satisfaction. The results of the study have significant conceptual and practical implications for increasing the subjective well-being of service sector workers such as cooks. © 2023 Taylor & Francis Group, LLC.Öğe Türkiye’de Paylaşım Ekonomisi İş Modellerini Kullananların Memnuniyeti Üzerine Bir İnceleme: Airbnb Örneği(Yaşar Üniversitesi, 2024) Ulu, Elif Özgün Özdirek; Ekizler, Hüseyin; Ulu, Efe KaanBu araştırmada, konaklama sektörü oyuncusu Airbnb örneğiyle, Türk kullanıcıların paylaşım ekonomisi kullanımlarındaki memnuniyetini ölçmek ve analiz etmek amaçlanmıştır. Memnuniyet ve yeniden kullanma isteği oluşumunda tüketiciler tarafından önemli bulunan olumlu ve olumsuz noktalardan yola çıkarak, paylaşım ekonomisi uygulamaları için, geliştirmeleri gereken iş modelleri ve iletişim yolları alanlarında çıktı sağlamayı amaçlamaktadır. Araştırmanın sonuçlarına göre memnuniyeti istatistiksel olarak en açıklayıcı kavram güvenilirlik olarak saptanmıştır. Güvenilirliği sırasıyla fiyat ve hizmet kalitesi takip etmektedir. Modaya uyma, topluluğa ait olma ve çevresel etki boyutlarının memnuniyet üzerinde anlamlı etkilerinin olmadığı tespit edilmiştir.Öğe Türkiye’de Paylaşım Ekonomisi İş Modellerini Kullananların Memnuniyeti Üzerine Bir İnceleme: Airbnb Örneği(2024) Ulu, Elif Özgün Özdirek; Ekizler, Hüseyin; Ulu, Efe KaanBu araştırmada, konaklama sektörü platformu olan Airbnb örneğiyle, Türk kullanıcıların paylaşım ekonomisi kullanımlarındaki memnuniyetini ölçmek ve analiz etmek amaçlanmıştır. Memnuniyet ve yeniden kullanma isteği oluşumunda tüketiciler tarafından olumlu ve olumsuz açıdan önemli bulunan noktaları saptayarak, paylaşım ekonomisi uygulamalarına iş modelleri ve iletişim yolları açısından katkı sağlamayı amaçlamaktadır. Nicel bir çalışma olarak tasarlanan bu araştırmanın evreni Airbnb kullanıcılarıdır. Kolayda örnekleme tekniği ile 395 kişiye ulaşılmış, veriler anket formu ile edinilmiştir. IBM SPSS 26 programı ile veriler analiz edilmiş ve bulgular yorumlanmıştır. Araştırmanın sonuçlarına göre memnuniyeti istatistiksel olarak en açıklayıcı kavram güvenilirlik olarak saptanmıştır. Güvenilirliği sırasıyla fiyat ve hizmet kalitesi takip etmektedir. Modaya uyma, topluluğa ait olma ve çevresel etki boyutlarının memnuniyet üzerinde anlamlı etkilerinin olmadığı tespit edilmiştir.
