{"id":891,"date":"2024-06-27T13:18:16","date_gmt":"2024-06-27T10:18:16","guid":{"rendered":"https:\/\/turizmegitim.selcuk.edu.tr\/?page_id=891"},"modified":"2024-06-27T13:18:29","modified_gmt":"2024-06-27T10:18:29","slug":"amac-ve-hedefler","status":"publish","type":"page","link":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/amac-ve-hedefler\/","title":{"rendered":"Ama\u00e7 ve Hedefler"},"content":{"rendered":"<p><strong>Bu e\u011fitim etkinli\u011finin temel amac\u0131; belirlenen hedef kitlede al\u0131\u015fveri\u015f-sat\u0131n almadan, mutfa\u011fa, mutfaktan yemek ve servisine kadar, ak\u0131ll\u0131, sa\u011fl\u0131kl\u0131, duyarl\u0131 ve bilin\u00e7li t\u00fcketici davran\u0131\u015f\u0131 fark\u0131ndal\u0131\u011f\u0131 olu\u015fturmakt\u0131r.<\/strong> Burada salt anlamda beslenme i\u00e7in, sat\u0131n alma veya t\u00fcketim de\u011fil, kullan\u0131m, bilin\u00e7lenme, e\u011filim geli\u015ftirme dikkat \u00e7ekmektedir. Hedef kitlenin pazarlama al\u0131\u015fkanl\u0131klar\u0131n\u0131, geleneksel mutfak anlay\u0131\u015f\u0131n\u0131, beslenme tipolojisini, yemek k\u00fclt\u00fcr\u00fcn\u00fc tekrar g\u00f6zden ge\u00e7irerek, de\u011ferlendirmek, sa\u011fl\u0131kl\u0131, kaliteli ve yeni nesil bir s\u00fcrd\u00fcr\u00fclebilir mottolar ortaya konulacakt\u0131r:<\/p>\n<p><strong><em>T\u00fcketirken D\u00fc\u015f\u00fcn, Fark Et, De\u011fi\u015ftir<\/em><\/strong> mottosu olu\u015fturmak \u00f6nem ta\u015f\u0131maktad\u0131r. E\u011fitim etkinli\u011fi ile ula\u015f\u0131lmas\u0131 planlanan \u00f6\u011frenim \u00e7\u0131kt\u0131lar\u0131;<\/p>\n<ul>\n<li>Mutfak al\u0131\u015fveri\u015finde dikkat edilmesi gereken \u00f6nemli noktalar\u0131 ortaya \u00e7\u0131karmay\u0131 kavrar,<\/li>\n<li>Do\u011fa dostu \u00fcr\u00fcnlerin \u00f6zelliklerini kavrar,<\/li>\n<li>T\u00fcketim al\u0131\u015fkanl\u0131\u011f\u0131m\u0131z\u0131 g\u00f6zden ge\u00e7irmeyi \u00f6\u011frenir,<\/li>\n<li>H\u0131zl\u0131 t\u00fcketimi \u00f6nlemeyi \u00f6\u011frenir,<\/li>\n<li>Snobik ve hedonik t\u00fcketimi engellemeyi \u00f6\u011frenir,<\/li>\n<li>Mutfakta kay\u0131plar\u0131 en aza indirmeyi \u00f6\u011frenir,<\/li>\n<li>Mutfakta makine te\u00e7hizat ve el aletlerini yerinde kullanmay\u0131 \u00f6\u011frenir,<\/li>\n<li>Tedavi y\u00f6nl\u00fc ye\u015fil beslenmenin \u00f6nemini kavrar,<\/li>\n<li>Sa\u011fl\u0131kl\u0131 malzeme ve \u00fcr\u00fcnlerden sofra kurmay\u0131 ve kullanmay\u0131 \u00f6\u011frenir,<\/li>\n<li>Yemek servis malzemelerini tan\u0131r ve do\u011fru kullanmay\u0131 \u00f6\u011frenir.<\/li>\n<li>S\u00fcrd\u00fcr\u00fclebilirlik ba\u011flam\u0131nda, yiyeceklerin sat\u0131n alma, mutfak kullan\u0131m\u0131, t\u00fcketim, sunum gibi konular\u0131nda fark\u0131ndal\u0131k kazan\u0131r,<\/li>\n<li>Yemekte g\u00f6rg\u00fc kurallar\u0131na dikkat etmeyi \u00f6\u011frenir,<\/li>\n<li>Sayg\u0131, sevgi ve sofra \u00fc\u00e7l\u00fcs\u00fcnde fark\u0131ndal\u0131k kazan\u0131r.<\/li>\n<\/ul>\n<p>Bu kazan\u0131mlar\u0131n sunulaca\u011f\u0131 e\u011fitim etkinli\u011finde,<\/p>\n<ul>\n<li>20 ki\u015filik hedef kitleye do\u011frudan ula\u015f\u0131lmas\u0131,<\/li>\n<li>En az 100 ki\u015fiye dolayl\u0131 olarak ula\u015f\u0131lmas\u0131,<\/li>\n<li>Farkl\u0131 disiplinlerdeki kat\u0131l\u0131mc\u0131larla en az iki bilimsel i\u015f birli\u011finin olu\u015fturulmas\u0131 ve<\/li>\n<li>\u0130lgili e\u011fitimden edinilen tecr\u00fcbe ve deneyimlerle s\u00fcrd\u00fcr\u00fclebilirlik temelli en az 1 e\u011fitimin daha organize edilmesi hedeflenmektedir.<\/li>\n<\/ul>\n<p>E\u011fitim etkinli\u011finin ama\u00e7 ve hedefleri kapsam\u0131nda sa\u011flayaca\u011f\u0131 bilimsel katk\u0131lar ve fark\u0131ndal\u0131klarla \u00fcniversite ve bilin\u00e7li insanlar\u0131n bir araya gelmesi ve farkl\u0131 kurumlardaki \u00f6\u011fretim \u00fcyeleri ile ortak paydada bulu\u015fmas\u0131 sa\u011flanm\u0131\u015f olacakt\u0131r. Bu sayede akademik ve sosyal katk\u0131lar\u0131n\u0131n y\u00fcksek d\u00fczeyde olmas\u0131 beklenmektedir. Bu e\u011fitim etkinli\u011fi ayn\u0131 zamanda Turizm, Gastronomi, Pazarlama anabilim dallar\u0131yla yap\u0131lan multi disipliner bir e\u011fitim olmas\u0131yla \u00f6nem arz etmektedir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bu e\u011fitim etkinli\u011finin temel amac\u0131; belirlenen hedef kitlede al\u0131\u015fveri\u015f-sat\u0131n almadan, mutfa\u011fa, mutfaktan yemek ve servisine kadar, ak\u0131ll\u0131, sa\u011fl\u0131kl\u0131, duyarl\u0131 ve [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-891","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/pages\/891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/comments?post=891"}],"version-history":[{"count":1,"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/pages\/891\/revisions"}],"predecessor-version":[{"id":893,"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/pages\/891\/revisions\/893"}],"wp:attachment":[{"href":"https:\/\/turizmegitim.selcuk.edu.tr\/index.php\/wp-json\/wp\/v2\/media?parent=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}