Abstract
Bibliometric Analysis of Research on Menu in Tourism and Gastronomy in Turkey
In this research, it is aimed to carry out a bibliometric analysis of studies on the subject menus in tourism and gastronomy in Turkey. It is important to bring together research on the subject of the menu to create new ideas for the reader, to develop perspectives, to reveal deficiencies, and to shed light on the reader. Accordingly, the document analysis technique, one of the qualitative research methods, was used in the research. The scope of the research consists of articles, thesis, papers, and books written about menus. Within the scope of the research, all studies on the subject of menus from the date of the first publication to the end of 2020 were examined. The examinations were carried out between October 2020 and January 2021 using the YÖK Academic database. The studies obtained within the scope of the research were subjected to bibliometric analysis in terms of various parameters according to the type of research. According to the analysis, the first study was carried out thirty years ago. In addition, it is seen that the studies carried out until 2015 were very insufficient, and there has been a significant increase in the studies conducted since this year. On the other hand, the results show that the most studied type of research is papers and articles and that the studies mostly focus on menu planning. Very few studies have been done on menu pricing, menu analysis, menu design, and menu cost.
Keywords
Tourism, Gastronomy, Menu, Bibliometric Analysis
