Slide background
Mersin Üniversitesi

  Lecturer Adem Yetim
users.ozgecmis
:
Department
:
Faculty of Tourism/Department of Gastronomy and Culinary Arts .
Business Address
:
.
Phone
:
+90-324-3610001 .
Internal
:
13949 .
Alternative e-mail
:
Alternative e-mail
:
Created
:
2017-11-03 10:27:13 .
Last Modification
:
2019-12-24 08:44:38 .
Researcher ID :
Scopus ID :
Orcid ID :
Scholar ID :
h-index :
Publons ID :
Point :

Degree Department/Program Institute Year
3.24 HOTEL, RESTAURANT AND CATERING SERVICES BEYKENT UNIVERSITY 2010
2.94 GASTRONOMY AND CULINARY GAZI UNIVERSITY 2015
Title Institute Year
LECTURER ISTANBUL DEVELOPMENTAL UNIVERSITY 2016-02-02 - 2017-08-25
Title Dutie Institution/Other Year
HEAD OF DEPARTMENT LECTURER ISTANBUL DEVELOPMENTAL UNIVERSITY 2017-01-02 - 2017-08-25
International - SCI/SCI-Expanded category 1000
2017
1. Yıkmış, S.; Sağlam, K.; Yetim, A. The examination of spices used in the Ottoman palace cuisine. ULUSLARARASI INSAN BILIMLERI DERGISI, 2017, 14, 1000-1000. 1000 + 0
http://dx.doi.org/10.14687/jhs.v14i1.4508

Publications_001.pdf

International - Covered by Other International Indexes 0
1. ŞİŞMAN TAŞTAN, H. THE ROLE OF LOCAL FOODS OFFERED AT RESTAURANTS IN THE ATRACTIVENESS OF HATAY DESTINATION. 7TH ADVANCES IN HOSPITALITY & TOURISM MARKETING & MANAGEMENT (AHTMM) CONFERENCE, 2017, 7, 323-335. 0 + 0
http://ahtmm.emu.edu.tr/Documents/previous-conferences/7th%20AHTMM%20Proceeding%20Book%20V4.pdf

Publications_003.pdf

International - publications.sections.8 65
2019
1. Dönmez, B.; TAŞTAN, H.; SOYLU, A.; YETİM, A. . JOURNAL OF TOURISM AND GASTRONOMY STUDIES, 2019, 7, 751-771. 65 + 0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Fall GST 209 Food and Baverage Management - II Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Fall GST209 Food and Baverage Management - II Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST419 Vegeterian Diet Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST420 American Cuisines Faculty of Tourism Gastronomy and Culinary Arts 1-2-2
Spring GST434 International Culinary Practices Faculty of Tourism Gastronomy and Culinary Arts 3-3-5
Spring GST434 International Culinary Practices Faculty of Tourism Gastronomy and Culinary Arts 3-3-5
Spring GST110 Food and Beverage Management - 1 Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall İİFİ123 Etiquette Faculty of Islamic Studies Islamic Sciences 2-0-2
Fall İİFİ123 Etiquette Faculty of Islamic Studies Islamic Sciences 2-0-2
Fall İİFİ123 Etiquette Faculty of Islamic Studies Islamic Sciences 2-0-2
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Fall GST209 Food and Baverage Management - II Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST 209 Food and Baverage Management - II Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST110 Food and Beverage Management - 1 Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Spring GST434 International Culinary Practices Faculty of Tourism Gastronomy and Culinary Arts 3-3-5
Spring GST434 International Culinary Practices Faculty of Tourism Gastronomy and Culinary Arts 3-3-5
Fall GST209 Food and Baverage Management - II Faculty of Tourism Gastronomy and Culinary Arts 3-0-3
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Year STP313 International Kitchen - 1 Faculty of Medicine Medicine 2-0-0
Term C.Code Course Faculty/College/Institute Department/Program T-A-C
Spring GST404 International Cuisines 2 Faculty of Tourism Gastronomy and Culinary Arts 3-3-5
Spring GST406 Convention and Meeting Faculty of Tourism Gastronomy and Culinary Arts 2-0-2
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6
Fall GST305 Ottoman and Turkish Local Cuisine Faculty of Tourism Gastronomy and Culinary Arts 4-4-6