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dc.contributor.authorGüven, Ayça
dc.contributor.authorAkça, Miray
dc.contributor.authorAltıntaş, İlayda
dc.contributor.authorÇoker, Melisa Güneş
dc.date.accessioned2021-04-12T05:59:21Z
dc.date.available2021-04-12T05:59:21Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/11693/76217
dc.descriptionAnkara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2020.en_US
dc.descriptionThis work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.en_US
dc.descriptionThe History of Turkey course (HIST200) is a requirement for all Bilkent undergraduates. It is designed to encourage students to work in groups on projects concerning any topic of their choice that relates to the history of Turkey. It is designed as an interactive course with an emphasis on research and the objective of investigating events, chronologically short historical periods, as well as historic representations. Students from all departments prepare and present final projects for examination by a committee, with 10 projects chosen to receive awards.en_US
dc.descriptionIncludes bibliographical references (pages 16).en_US
dc.description.abstractTürkiye’nin farklı yörelerinin kültürel yemeklerini tanıtan restoran zincirlerinden Develi1912, bir asırdan uzun süredir Gaziantep yemek kültürünü yansıtmaktadır. Yalnızca küçük bir işletme olarak başlayan ve günümüzde toplam on iki şubeye sahip olan restoran, kurucusu Arif Develi’den sonra nesilden nesle aktarılarak ailenin dördüncü kuşağından Ali Develi ve Nuri Develi’ye devredilmiştir. Bu araştırma Develi ailesinin ve restoranın geçmişi, bir işletmenin büyümesi sırasında dikkat edilmesi gereken noktalar gibi konular üzerinde durulmuş; yöresel Gaziantep mutfağını temsil eden restoranın menüde yapılan ekleme ve çıkarmalara rağmen nasıl asıl amacından şaşmadığına da değinilmiştir.en_US
dc.description.abstractDeveli1912, one of Turkey’s restaurant chains which represent a regional cuisine, has been reflecting the cuisine of Gaziantep province for over a century. Starting as just a small foundation by Arif Develi, the restaurant chain has now twelve branches and has been transferred to Ali Develi and Nuri Develi, who are the fourth generation of the family. This research article will elaborate on the history of the Develi family and the restaurant, points to take into consideration during the growth of a business; as well as how to stay on track while adding or removing some of the items on the menu.en_US
dc.description.statementofresponsibilityby İbrahim Mert Öztürk.en_US
dc.format.extent18 pagesen_US
dc.language.isoTurkishen_US
dc.relation.ispartofseriesİbrahim Mert Öztürk, HIST 200-11 (2020-2021 Fall);10
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectYöresel mutfaken_US
dc.subjectGaziantepen_US
dc.subjectRestoran zincirien_US
dc.subjectArif Develien_US
dc.subjectDeveli1912en_US
dc.subjectRegional cuisineen_US
dc.subjectRestaurant chainen_US
dc.titleDEVELİ1912 restoranlarının tarihçesien_US
dc.typeStudent Projecten_US
dc.publisherBilkent Universityen_US
dc.identifier.itemidSPB3426


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