Opinions of Kitchen Workers on Industrial Kitchen Planning

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-01-22 DOI:10.1080/15428052.2022.2025967

Görkem Teyin, Yılmaz Seçim

引用次数: 0

Abstract

ABSTRACT This study intends to reveal the opinions of kitchen staff on industrial kitchen planning, and survey technique, which is one of the quantitative research methods, was used at the stage of data collection. In this direction, descriptive analyses (frequency, arithmetic mean, standard deviation), Mann-Whitney U test -for the comparison of two groups-, and Kruskal–Wallis test -for the comparison of more than two groups- were applied on the data obtained from 354 kitchen staff working in five-star hotels operating in Istanbul. Statistical significance level was determined as p < .05 in all the analyses. When the findings obtained from the analyses were examined, no statistically significant difference was found among kitchen staff’s genders, ages and terms of employment and their opinions on industrial kitchen planning (p > .05). It was determined that there was a statistically significant difference among the kitchen staff’s educational status and industrial kitchen experience and their opinions on industrial kitchen planning (p < .05).

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厨房工人对工业厨房规划的意见

本研究旨在揭示厨房工作人员对工业厨房规划的看法，在数据收集阶段采用了定量研究方法之一的调查技术。在这个方向上，描述性分析(频率、算术平均值、标准差)、Mann-Whitney U检验(用于两组比较)和Kruskal-Wallis检验(用于两组以上比较)对在伊斯坦布尔经营的五星级酒店工作的354名厨房员工的数据进行了应用。所有分析均以p < 0.05确定统计学显著性水平。分析结果显示，厨房员工的性别、年龄和就业条件，以及对工业厨房规划的意见，并无显著差异(p < 0.05)。经测定，厨房员工的教育程度、工业厨房经验及对工业厨房规划的看法存在统计学差异(p < 0.05)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations