HOPE IN GASTRONOMY: AS AN EXAMPLE OF SOCIAL ENTREPRENEURSHIP ‘‘HAYATA SARIL LOKANTASI’’

Abstract

Social entrepreneurship explains the social benefits supply-based activities of hybrid organisations that remain in between nonprofit non-governmental organisations and profit-oriented sectors. It has been seen that corporate social responsibility activities have increased in recent years in tourism establishments but an application that could be examined under the name of social enterprise haven’t often been encountered. In this study ''Hayata Sarıl Lokantası'' examined as an example of social entrepreneurship. This self-financing enterprise provides disadvantageous individuals in the community free meal, providing job, and psychological support by means of earning income through restaurant activities. However, this follows a policy that is respectful to the partners and the environment. In this context, data was collected by using interviews, observations and participant observation techniques of qualitative research methods in order to investigate restaurant activities in depth. The collected data were subjected to descriptive analysis. It has been seen that the supports provided by the social enterprise are in a wide range from physiological needs to social needs. With this case study, it is expected that it will be an example for the enterprises in other sectors, especially tourism sector.