Bucak Turgay, Yiğit Serkan
Dokuz Eylül University, Seferihisar Fevziye Hepkon School of Applied Sciences, Department of Gastronomy and Culinary Arts, Izmir, Turkey.
Int J Hosp Manag. 2021 Jan;92:102682. doi: 10.1016/j.ijhm.2020.102682. Epub 2020 Oct 13.
The aim of the present study is to reveal the opinions of the chefs who working as a manager in the kitchen department within the food and beverage sector about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak. The data were collected through online interview forms and content analysis was used as a data analysis method. The findings reveal three main categories: general opinions after the COVID-19 outbreak, changes that could occur in the food and beverage sector after COVID-19 outbreak, and thoughts for the future of the chef occupation after the COVID-19 outbreak. Since this paper is the first to reveal the opinions of the chefs about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak, and no similar study could be found in the existing literature, these findings are original.
本研究的目的是揭示餐饮行业厨房部门担任经理的厨师对于新冠疫情爆发后其职业以及餐饮行业可能发生的变化的看法。数据通过在线访谈表格收集,数据分析方法采用内容分析法。研究结果揭示了三个主要类别:新冠疫情爆发后的总体看法、新冠疫情爆发后餐饮行业可能发生的变化以及新冠疫情爆发后厨师职业的未来展望。由于本文首次揭示了厨师对于新冠疫情爆发后其职业以及餐饮行业可能发生的变化的看法,且现有文献中未发现类似研究,因此这些研究结果具有原创性。