معرفی
Beysun Güneri serves as a Lecturer at Akdeniz University's Göynük Cuisine Arts Vocational School in the Department of Hotel, Restaurant and Catering since 2019, following her role as Research Assistant at the university's Faculty of Education (2006-2010). Her academic profile uniquely integrates tourism management with culinary arts expertise within Turkey's vocational education framework.
Her educational foundation includes:
- Doctorate in Tourism Management, Akdeniz University, Faculty of Tourism (2010-2018)
- Postgraduate in Educational Sciences, Akdeniz University, Faculty of Education (2005-2010)
- Undergraduate in Tourism Management Education, Gazi University (1999-2003)
Güneri's research centers on Tourism and Hotel Management, Vocational Education, and Culinary Arts, with specializations in tourist motivation typologies, sustainable hospitality practices, and gastronomy education methodologies. Her work consistently bridges theoretical tourism concepts with practical culinary applications, particularly in Turkish regional cuisines and vocational training models.
Analysis of her 31 Web of Science publications reveals evolving research trajectories: early work focused on educational psychology in tourism programs, while recent studies (2022-2025) emphasize digital transformation (QR menus), circular economy applications, and post-pandemic operational challenges in hospitality. Her scholarship increasingly examines sociocultural dimensions including women's entrepreneurship in gastronomy and cultural heritage preservation through regional foods like Mersin Tantuni.
She actively contributes to research projects:
- Creative Delicacies from Little Hands Project (2024)
- Taste Your Teacher Culture! Project (2024)
- EU Experience in Molecular Gastronomy (2017-2018)
Administratively, she serves on the Department Quality Commission and College Management Board at her vocational school since 2021, shaping culinary education standards while teaching courses spanning tourism geography to advanced pastry techniques.