In cooperation with Hasan Kalyoncu University (HKU) and the Gaziantep Provincial Directorate of National Education, and led by the Gaziantep Chamber of Commerce (GTO) Professional Committee No. 8 for Cafe – Restaurant – Catering Services, the “Gastronomy Sector Service Staff Employment Workshop” was held to address the existing employment problems in the gastronomy sector in Gaziantep and to develop proposed solutions.
The opening of the workshop was attended by HKU Vice-Rector Prof. Dr. Gül Rengin Küçükerdoğan, HKU Acting Dean of the Faculty of Tourism Prof. Dr. Tuba Büyükbeşe, HKU Head of the Department of Gastronomy and Culinary Arts Assoc. Prof. Dr. Furkan Baltacı, HKU Faculty of Economics, Administrative and Social Sciences (FEASS) Faculty Member Assoc. Prof. Dr. Zeynep Köse, sector professionals and students.
HKU Vice-Rector Prof. Dr. Gül Rengin Küçükerdoğan, who gave the opening speech of the workshop, said: “I am very pleased to be with you at this workshop on employment in the food and beverage sector in Gaziantep, an important representative of the UNESCO Creative Cities Network in the field of gastronomy. With its thousands of years of cultural accumulation and gastronomic heritage, Gaziantep is a centre that attracts the attention not only of Türkiye but of the whole world. I believe that this workshop, organised to analyse the multidimensional structure of employment and to produce sustainable solutions by bringing together scientific knowledge and sector experience, will have important outcomes for the gastronomy sector.”
HKU Acting Dean of the Faculty of Tourism Prof. Dr. Tuba Büyükbeşe said: “I believe that this meeting will be a platform where, beyond discussing problems, those who believe in the unifying power of gastronomy will share good practices and produce creative solutions. Let us not forget that gastronomy is an art that places people at its centre. The motivation, rights and development of employees directly affect the quality of the service provided and the guests’ experience. I believe that, with all of your contributions, the steps to be taken here today will shape both the future of the sector and social welfare. Together with our faculty, we are ready to give unconditional support to the steps to be taken today and in the period that follows.”
HKU Head of the Department of Gastronomy and Culinary Arts Assoc. Prof. Dr. Furkan Baltacı said, “I would like to emphasise that Gaziantep’s strength in gastronomy must be transformed into a form that stands out not only for its flavours but also for its inclusive, innovative and scientific approaches. Treating technology as an element that supports human power, bringing disadvantaged individuals into the sector by making use of their physical or mental strengths according to their type of disability, and establishing hybrid working models on the human-machine-artificial intelligence axis will make Gaziantep a world-class centre in gastronomy. I hope that the internationalisation steps we began with SLOW FOOD will continue, strengthened by the employment infrastructure.”
At the workshop, HKU Head of the Department of Gastronomy and Culinary Arts Assoc. Prof. Dr. Furkan Baltacı moderated the topic “Employment, Technology and Individuals with Disabilities”, HKU FEASS Faculty Member Assoc. Prof. Dr. Zeynep Köse moderated “Personnel Rights and Economic Situation”, and Gaziantep University Faculty Member Assoc. Prof. Dr. Metin Sürme moderated “Education and Communication”, sharing their views.
