Objective: This research was made for determining innovative applications and to put forth the differences about it.
Material and Method: Restaurants of 4-5 star hotels and independent retaurants in Istanbul were included in this research. This research, it was carried out with the aim of determining the perspectives of innovative activities, innovative applications within the scope of the restaurant department of the enterprises operating in the tourism sector in Istanbul, and measuring the innovation knowledge level of the managers working in the enterprises.
Results: The restaurants of 4-5 star hotels and independent restaurant in Istanbul were the target of research. With this study, in independent restaurants and hotel restaurants, some significant differences like in-house (p<0.001), out of operations (p<0.001) and for staff (p<0.05) has been revealed about applications of these innovaitons. In the research; as the biggest reason for restaurant businesses to display a traditional approach. It has been shown that they serve Turkish cuisine (p<0.001), serve in a touristic city (p<0.01), do not have a professional manager in their management (p<0.01) and are managed by business owners (p<0.001 ).
Conclusion: As a result of the research, in terms of adopting innovation and encouraging innovative activities, suggestions such as; National Tourism Innovation Congress, in order to change the Tourism Development Plan to innovation and development in tourism, to emphasize the importance of innovation in order to make it permanent in world tourism, to compare innovation studies in the tourism sector with international systems, to identify innovation types and to make new applications depending on the changing conditions and conditions every day. can be recommended to do.
Key Words: Tourism, Food & Beverage, Restaurants, Innovation, Istanbul.
This study was supported by the Scientific Research Projects Unit of Necmettin Erbakan University. Project Number: 201322003.
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