Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-07-23 DOI:10.1080/15428052.2021.1955793

Muhammed Haykir, O. Çalışkan

引用次数: 1

Abstract

ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.

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授权厨师和烹饪创意过程之间有关系吗?

摘要:本研究的目的是确定厨师的授权感知和创造力过程之间的关系。在此背景下，通过将调查技术应用于安塔利亚地区的502名厨师工作组来收集数据，这是一个研究区域。在数据分析方法中，用于检验两个变量集之间结构的典型相关分析(CCA)是首选方法。在CCA获得的四个典型变量中，有两个变量被发现是显著的，并且考虑到这两个典型变量进行了解释。根据所获得的结果，已经确定厨师认为他们的工作有意义，重视他们的工作，拥有自主权，并做出自己的决定，这对发展创造性的想法，评估它们，找到问题的解决方案有积极的贡献。此外，还向从业人员和研究人员提出了建议。

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