Turkish cuisine, which has a rich and very colorful palate taste, world cuisine between the first three. Turkish cuisine, which is mostly based on agricultural and animal products, geographical Although it varies according to the regions and social structure, traditions and customs are also a nostalgic The representative appears. In this case, without losing the local characteristics of Turkish cuisine It is revealed how necessary it is to introduce it to future generations. Our country has made great and rapid progress in the field of tourism in the coming years In terms of qualified personnel, the need for qualified staff is very important. It is high quality and to stay in the place it deserves. Thanks to the adequacy of trained personnel. At the same time, local flavor and It will also ensure that our tastes are brought to the forefront and the diversification of products in tourism. The competence you will get with meat and offal dishes, which is a large part of this area, It will be a big step in getting a good place in this field.
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