(A New Cuisine Trend: Living Cuisines)

Competition organizations living in the business world are pushing for innovation every year. In this context, it is argued that today, organizations' ability to remain competitive depends on their ability to offer different products / services from competitors. Although studies on the phenomenon of innovation have increased in tourism literature in recent years, studies on the axis of the subject food & beverage business are still limited. In this research, the focus is on the "living cuisine", which is regarded as a new trend in the food & beverage industry. In this context, the researchers tried to determine the perceptions of the cooks and food & beverage department managers who use or are aware of the living cuisine applications in the hotel business. Survey data were collected by questionnaire. In the survey conducted on 65 samples working in Bodrum five-star hotel business, it was determined that the participants perceive the living cuisine applications in a very positive way and have a very positive opinion on the contribution of this new cuisine trend