Date: March 26, 2021
Time: 15.00
Venue: Zoom
Event Type: Workshop
Organized by: Program
Workshop Language: Turkish and English
15.00 Opening
Prof. Dr. Hasan Ali Karasar, Rector, Cappadocia University
Prof. Dr. Ahmet Aktaş, Cappadocia University
Dr. Faculty Member Ezgi Demir Özer, Cappadocia University
Speakers
15.15 “The Impact of Food Waste on the Sustainability of Gastronomy,” Prof. Dr. Murat Doğdubay, Balıkesir University
15.30 “The Impact of Best Practices on Sustainable Gastronomy: Food Waste in Hotels,” Kenan Demirel, Group Food & Beverage Operations Director, Papillon Hotels
15.45 “Food Surplus Evaluation and Management,” Ülkay Atmaca, Professional Hotel Managers Association
16.00 “New Approaches to Sustainable Gastronomy,” Prof. Dr. Mehmet Sarıışık, Sakarya University of Applied Sciences
16.15 “Food and Beverage Value Chain and Gastronomy,” Assoc. Prof. Dr. Muhammet Kesgin, International Hospitality and Service Innovation, Sounders School of Business, Rochester Institute of Technology
16.30 “Green Restaurants and Sustainability”
