Science in the Kitchen-April 2025 : Prompt Engineering and Future Vision in Restaurant Management

dc.authorid	0000-0001-6391-4887
dc.contributor.author	Doğan, Murat
dc.date.accessioned	2025-04-29T08:10:31Z
dc.date.available	2025-04-29T08:10:31Z
dc.date.issued	2025
dc.department	Güzel Sanatlar Fakültesi
dc.description.abstract	Dear readers, I have been writing about innovative approaches that can be applied in the food and beverage sector in my monthly articles for a while now. In this month's article, I will talk about prompt engineering, which is very new in the world, and I have not come across an application in the restaurant sector in Turkey. For a long time, my doctoral student and I pondered the question, “How can prompt engineering be applied in the restaurant sector?” We presented our scientific findings as a paper at an international congress in February. In this article, I will try to explain the subject.
dc.identifier.issue	4
dc.identifier.uri	https://hdl.handle.net/11363/9675
dc.language.iso	en
dc.publisher	İstmag Magazin Gazetecilik
dc.relation.ispartof	Hotel Restaurant & Hi-TechJournal
dc.relation.publicationcategory	Diğer
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	prompt engineering
dc.subject	Menu Pricing
dc.subject	Menu Design
dc.subject	Menu Operations
dc.subject	Menu Analysis
dc.subject	Menu Personalization with ChatBot
dc.title	Science in the Kitchen-April 2025 : Prompt Engineering and Future Vision in Restaurant Management
dc.type	Contribution To Periodical