Assoc. Prof. Murat Doğan's New Article Has Been Published!
Assoc. Prof. Murat Doğan, one of the Vice Deans of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA) and a academic member of the Gastronomy and Culinary Arts Department, has published his new article titled "An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour".
Assoc. Prof. Murat Doğan, one of the Vice Deans of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA) and a academic member of the Gastronomy and Culinary Arts Department, has published his new article titled "An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour".
Doğan's article titled "An Investigation into The Sensory Properties of Sourdough Bread Made with Karakılçık Wheat Flour" was published in the Journal of Gastronomy Studies, which is in the publishing process in the fields of gastronomy and tourism. In addition, information regarding the same article was published in the Bakery, Biscuit and Pasta Sector Specialization Journal (BBM Magazine).
In the article co-authored by Assoc. Prof. Murat Doğan and Aylin Karapınar Keserli, bread, which is as old as the history of civilizations, was mentioned.
Assoc. Prof. Murat Doğan made the following statements about his article:
“The purpose of this study is to determine the impact of relationship marketing practices on customer loyalty in food service businesses. In the study, focus group interviews were conducted with seven senior sales and marketing professionals representing food service businesses. Content analysis was applied to the data obtained from the interviews and categorized according to themes. As a result of the analysis of the focus group interview data, the impact of relationship marketing practices on customer loyalty in the food service sector consists of four main themes and eight sub-themes, namely (1) customer relationship management; (2) customer-focused approach; (3) creating loyal customers and (4) creating marketing strategies. The themes revealed the importance of communicating and interacting with customers, determining and meeting their expectations, creating stakeholder awareness and developing sales strategies focused on customer satisfaction. In general, relationship marketing practices, which are strategies used to establish permanent relationships by developing an environment of mutual trust, sincerity and loyalty where interactive communication is provided with customers, have a positive impact on the customer loyalty of businesses providing food service.”
For a detailed review of the article, the article's imprint information is provided below:
DOĞAN, M. (2023). The Effect of Relationship Marketing Practices on Customer Loyalty in the Food Service Industry: A Qualitative Study on Senior Sales and Marketing Professionals. Journal of Tourism & Gastronomy Studies, 11(2), 1516–1536. https://doi.org/10.21325/jotags.2023.1254
Also, click to access the article in the Bakery, Biscuit and Pasta Sector Specialization Journal (BBM Magazine).
We congratulate Assoc. Prof. Murat Doğan and wish him success in his academic studies.
