Home / Agricultural Economy / Agribusiness / TURKISH CUISINE ENTERS THE CURRICULUM OF LAS VEGAS UNIVERSITY…
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TURKISH CUISINE ENTERS THE CURRICULUM OF LAS VEGAS UNIVERSITY…

Press release…

Aegean Exporters’ Associations (EİB) have been successfully continuing the “TURQUALITY Project” supported by the Ministry of Trade with the participation of 6 food exporters’ associations under its roof for 2 years.

Aegean Exporters’ Associations also ensured that Turkish cuisine is included in the curriculum of the William F. Harrah Tourism and Hotel Management School, with the agreement it made with the University of Las Vegas.

Aegean Exporters’ Associations (EİB) will cooperate with Izmir University of Economics in the inclusion of Turkish cuisine in the curriculum of the University of Las Vegas William F. Harrah Tourism and Hotel Management School.

EİB’s Coordinator Chairperson Jak Eskinazi, Izmir University of Economics (IUE) Rector Professor Dr. Murat Aşkar, EİB’ Coordinator Vice Chairperson Birol Celep, IUE School of Applied Management Sciences Director Dr. Betül Öztürk and Food Associations Chairpersons shared the details of the project at a hybrid press conference.

Jak Eskinazi said, “As the main elements of our strategy; Winning the hearts of local professionals and consumers and becoming the brand ambassador of Turkish food products, we have determined it as starting from Las Vegas, an effective and manageable market base, then expanding to the southwest and California region and finally to the whole country.”

“The goals we want to achieve at the end of four years are; Creating demand in the USA HoReCa (Hotel, restaurant, café) sector, developing business and establishing sustainable relationships with manufacturers, distributors, wholesalers, retailers and chain markets,” Eskinazi added.

“In addition, we aim to create awareness and brand awareness through restaurant associations, food investors, food initiatives, tourism-hotel management faculties, and culinary schools,” Eskinazi concluded…


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About İsmail Uğural

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