Şehir içi restoranlarda işletme, marka kavramı ve iç mekan kurgusunun alakart ve fastfood restoranlarda irdelenmesi

Abstract

`Analyzing Interior Design Concept of in City Fast Food & A La CarteRestaurants considering Management and Branding Strategy.? In this thesis, incity restaurants are criticized, and many examples are attached from stanbuland other main cities of the world.In this study, Restaurant Management, branding, food culture, interior designof in city restaurants are criticized.There are five main parts in this study:Entrance part explains the methodology of the research. Details and limits ofthe thesis are told, and the purpose of the thesis explained briefly.First part includes the food culture and restaurant concept. The history ofrestaurants are researched, and restaurants are categorized according to theservice type. A la carte and fast food, self service and ethnic restaurants areexplained in detail.Second part includes management and branding strategies of in cityrestaurants. Operational and Managerial aspects of the restaurants arecriticized from branding perspective. Developing brand and business identitytopics are explained, at the same time, explanations are given about thearchitectural and interior design criterion.Third part includes the restaurant categorization according to the service type.In city a la carte and fast food restaurants are analyzed in detail.Conclusion part involves interior design details of a la carte and fast foodrestaurants including decoration materials, furniture, coloring, and lighting.The comparison of A la carte and fast food restaurants are detailed in everyaspect. Also, some presumptions are given about the market and the futureaspects of those restaurants.Key Words: food culture, in city restaurants, restaurant management, branding,restaurant identity, a la carte service, fast food service, service industry, interiordesign.