Kızılgeçi, Çiğdem

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Profile URL
https://hdl.handle.net/20.500.12514/7026
Name Variants
Kızılgeçi, çiğdem
Job Title
Dr. Öğr. Üyesi
Email Address
cigdemkizilgeci@artuklu.edu.tr
Main Affiliation
Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Status
Website
ORCID ID
0000-0001-7984-270X
Scopus Author ID
Turkish CoHE Profile ID
113520
Google Scholar ID
mq8TlKoAAAAJ
WoS Researcher ID
JTT-4246-2023
Files
cv_A-0028_ingilizce.pdf (415.78 KB)
cv_A-0028_turkce.pdf (415.63 KB)

Sustainable Development Goals

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PARTNERSHIPS FOR THE GOALS
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ZERO HUNGER
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5

GENDER EQUALITY
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CLEAN WATER AND SANITATION
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CLIMATE ACTION
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REDUCED INEQUALITIES
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PEACE, JUSTICE AND STRONG INSTITUTIONS
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DECENT WORK AND ECONOMIC GROWTH
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LIFE ON LAND
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GOOD HEALTH AND WELL-BEING
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INDUSTRY, INNOVATION AND INFRASTRUCTURE
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LIFE BELOW WATER
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QUALITY EDUCATION
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NO POVERTY
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AFFORDABLE AND CLEAN ENERGY
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SUSTAINABLE CITIES AND COMMUNITIES
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RESPONSIBLE CONSUMPTION AND PRODUCTION
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Scholarly Output

7

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Open Access Source

6

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JournalCount
2. INTERNATIONAL AFRICAN CONFERENCE ON CURRENT STUDIES2
mas journal of applied sciences2
Journal of Gastronomy, Hospitality and Travel (Online)1
Journal of Tourism and Gastronomy Studies1
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Now showing 1 - 7 of 7
  • Thumbnail Image
    Conference Object
    IN SERVICE TRAINING IN HOTEL BUSINESS ROLE IN SERVICE QUALITY
    (2020) Kızılgeçi, çiğdem
    Turizm endüstrisi dünya ekonomisinin en hızlı gelişen endüstrilerden biridir. Bu endüstri emek yoğun özelliği taşımaktadır. İşletmenin başarılı olması için işgörenlerin eğitim düzeyini yüksek tutmakla sağlanmaktadır. Eğitim, işgörenlerin bilgi ve becerilerini sağlayan araçlardandır. Hizmet içi eğitim işgörenlerin farklılıklara, yeni işlerine, çalışma alanlarına uyum sağlamaları için verilen eğitim programıdır. Belirlenen eğitim yöntemleri çalışanların hizmet kalitesini ve işletmenin rekabet gücünü olumlu açıdan etkileyecektir. Otel işletmeleri, hem kalite düzeylerini belirlemek hem de sürekli değişen tüketici istek ve beklentilerine cevap verebilmek için, sundukları hizmetin kalitesini ölçmek durumundadır. Turizm işletmelerinde personelin yetenek ve becerilerini en üst seviyeye çıkarmak amacıyla uygulanan hizmet içi eğitim programının çalışana sağladığı faydalar oldukça fazladır. Çalışanların iş tatmininde hizmet içi eğitimin etkinliği sayesinde işletmelerde takım ruhunun gelişmesine katkı sağladığı belirtilmiştir. Aynı zamanda bu eğitim programlarının işletmeye yararlarından da bahsedilmiştir. Hizmet içi eğitimde kullanılan yöntemlerden hangisi/ hangilerinin çalışanlarda verimli olduğu konusuna değinilmiştir.
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    Conference Object
    EVALUATION OF GASTRONOMY TOURISM AS AN ALTERNATIVE TOURISM PRODUCT: AN APPLICATION FOR BUSINESSES IN MARDIN
    (2020) Kızılgeçi, çiğdem
    Gastronomi turizmi ülkenin tanıtılması kadar turizm geliri elde etmek için de önemli bir görev üstlenir. Gastronomi turizmine önem veren ülkelerin turizm gelirlerinde büyük artışlar sağlamaktadır. Gastronomi, tarihi ve kültürel değerler bir araya getirilerek turizm merkezlerinin cazibesini ve çekiciliğini arttırmayla mümkündür. Bu çalışmada, Mardin mutfağının gastronomi turizmi çerçevesinde nasıl değerlendirildiğini Mardin’de faaliyet gösteren işletmelerle (restoranlar) araştırılmaya çalışılmıştır. Araştırma kapsamındaki işletmelerle yarı yapılandırılmış görüşme gerçekleşmiştir. Bu işletmelerde aynı zamanda gözlem yapılarak, işletmelere ait menülerin doküman analizi yapılmıştır. Elde edilen veriler betimsel analiz yöntemi ile değerlendirilmiş ve tartışılmıştır. Bu araştırmanın amacı, Mardin gastronomi kültürünün turistik ürün olup olmadığını tespit etmektir. Mardin gastronomi turizminin gelişmesi için reklam faaliyetlerine önem verilmesi gerektiği düşünülmektedir. Ayrıca, Mardin mutfak kültürünün ne olduğu, tarihi gibi eğitimler düzenlenmeli, bilinç farkındalığı oluşturulmaktır.
  • Thumbnail Image
    Book
    Turizmin Türkiye ekonomisindeki yeri ve önemi Mardin örneği
    (LAP Lambert academic publishing, 2017) Kızılgeçi, çiğdem
    Bu kitapta, özellikle milli hâsıladan oldukça az ödeme alan kırsal bölgelerimizdeki doğal ve tarihi ürünler kültür turizminin depolandığı ne kadar imkan sağlayabileceği çalışmaya başlandı. Son zamanlarda genellikle ve özellikle Mardin’de turizmin gelişmeleri için yapılan yatırımlar da incelenmiştir. Özellikle kamu harcamalarından turizme yapılan yatırımlarla bölgesel olarak gelir düzeyinde iyileşme sağlanacak gibi, en büyük sorunlardan biri olan işsizliğin katlanabileceğine ve ekonominin iyileşmesine büyük katkı sağlayacak.
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    Article
    At the Heart of World Gastronomy: A Qualitative Analysis of Culinary Heritage and Regional Identity
    (2025) Kızılgeçi, Çiğdem
    This study aims to contribute to the global gastronomy literature by conducting an in-depth examination of prominent gastronomic cities and regions worldwide. Adopting a qualitative narrative review approach within a multidimensional framework rooted in anthropology and tourism studies, the research analyzes how historical and cultural characteristics shape the culinary heritage of selected destinations. The study focuses on seven symbolic cases selected based on global gastronomic indices and heritage classifications: Paris and Tokyo (leading in Michelin star density and global fine dining rankings), Naples and Southeastern Anatolia (distinguished by UNESCO Intangible Cultural Heritage and Creative Cities designations), the Basque Region (noted for high per capita concentration of culinary innovation), and Bangkok (consistently ranking top in global street food indices). By evaluating distinct culinary philosophies—ranging from the haute cuisine of Paris to the rich heritage of Southeastern Anatolia—the analysis reveals how these regions leverage local products and traditional techniques to construct strong global identities.
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    Article
    The Food and Beverage Industry in the Age of Social Media: Flavors, Trends, and Interactions From the Consumer Perspective
    (2025) Kızılgeçi, Çiğdem
    This article examines the multifaceted impacts of social media on the food and beverage industry. It is emphasized that social media platforms have become a powerful marketing tool for food and beverage brands, significantly shaping consumer behavior and bringing innovative approaches to the sector. The study, based on qualitative data collected through semi-structured interviews with eight participants from diverse demographic backgrounds, details how brands leverage platforms like Instagram and TikTok for visual appeal, influencer marketing, and direct customer engagement. It also analyzes how these platforms influence consumer preferences, accelerate the spread of new trends, and transform the discovery of new flavors and dining experiences through the concept of \"digital aesthetic fit\". The findings reveal that visually driven, shareable food and venues are now key drivers of consumer choice and confirm that social media is an indispensable tool for businesses to gain a competitive advantage. The integration of technological innovations such as online ordering systems, virtual menus, live broadcasts, and augmented reality into the sector is also discussed. Additionally, the challenges and risks posed by social media (negative comments, fake accounts, increased competition, and algorithm volatility) are addressed.
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    Article
    An Assessment of Post-Earthquake Issues in UNESCO (United Nations Educational, Scientific and Cultural Organization) Gastronomic Cities Gaziantep, Hatay and Şanlıurfa in Turkey
    (2023) Kızılgeçi, çiğdem
    estinations catering to tourists with specific gastronomic preferences or diverse motivations may experience occasional disruptions in the range of offerings available. This scenario may arise due to anthropogenic factors or natural phenomena that result in varying degrees of environmental degradation. The literature commonly reports that regions experiencing disasters such as wars, floods, epidemics, earthquakes, and hurricanes are susceptible to significant life, property, and economic losses. The seismic events thatcommenced on February 6th, 2023 and persist to the present have engendered a consequential phenomenon within the nation of Turkey. The present research has been conducted to examine the prospective impacts of the Gaziantep/Kahramanmaraş earthquakes of 2023 on Gastronomy tourism and to propose viable remedies for any associated issues. The study employed qualitative research methods, specifically observation and literature review, to gather data. The data that was acquired was subjected to analysis using the descriptive analysis methodology. In summary, based on the scientific literature review and contemporary scientific assessments of gastronomic tourism, it has been observed that this phenomenon can be leveraged as a tourism asset in the future, despite certain criticisms. Upon evaluating both domestic and foreign visual and printed media, it is apparent that there is a prevalence of favorable news regarding gastronomy tourism. Based on the literature and observational data gathered in the study, it is believed that the impact of the earthquake on the gastronomic tourism of Gaziantep, Hatay, and Şanlıurfa, which are recognized as UNESCO (United Nations Educational, Scientific and Cultural Organization) gastronomic cities, can be mitigated through appropriate measures. With multidimensional planning, the gastronomy of these cities is expected to emerge even stronger from the aftermath of the earthquake
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    Article
    The Importance of Syriac Culinary Culture and Syriac Wine in The Field of Gastronomy in Terms of Mardin Tourism
    (2023) Kızılgeçi, çiğdem
    The objective of this study is to assess the significance of Syriac cuisine and wine in the context of Mardin tourism, specifically in relation to local gastronomy and geographical indications. The fundamental constituents of the tourism product encompass transportation, lodging, and food and beverage services. Throughout history, theculture surrounding food and beverage consumption has undergone significant evolution and enrichment. Mardin, as an urban center, is situated within a locale that possesses a notable abundance of historical, natural, and cultural heritage. The present study focuses on Syriac wine, which holds a significant place in the distinctive eating and drinking culture of Mardin. The existence of distinct Syriac cuisine and Syriac wine in Mardin, which has been officially recognized as a geographical indication, is believed to have the potential to elevate the region's status as a significant gastronomic and wine tourism destination. Therefore, it is anticipated that this will make a contribution to the tourism industry in the Mardin region. Simultaneously, this studyholds significance as a motivational research endeavor for the recognition of geographical indication for Syriac cuisine and Syriac wine found in Mardin.