This review traces the journey of 3D food printing, beginning with its early developmentand moving through to current practices and future possibilities.

The results indicate that the integration of ERP systems in gastronomy education institutions facilitates technological transformation, improves administrative coordination, and supports sustainable educational development.

The research population comprises institutions providing gastronomy education in Turkey, with the sample focusing on foundation universities located in Istanbul. Data were collected through face-to-face and online interviews conducted with department heads responsible for academic and administrative operations. In total, ten interviews were conducted, recorded, and transcribed for analysis. The collected data were analysed using a systematic coding process and organized through thematic analysis.

o explore this question, the study adopts a qualitative case study approach, enabling an in-depth examination of ERP system integration within a specific educational context.

nce the 1951 takeoe of Tbet by Chna

displacement