The Effects of Demographics and Nutritional Knowledge on Hotel Employees’ External and Emotional Eating

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-12-15 DOI:10.1080/15428052.2020.1848682

B. Okumus, Suja Chaulagain, Ibrahim Giritlioglu

引用次数: 1

Abstract

ABSTRACT This brief research aimed to examine how hotel employees’ demographics and nutritional knowledge influence their emotional and external eating behaviors. Empirical data was collected from hotel employees (n = 372) from four- and five-star hotels in Mediterranean cities in Turkey. ANOVA was conducted to identify the significant differences in employees’ emotional and external eating behaviors based on their demographic characteristics and nutritional knowledge. The study results indicated significant differences in hotel employees’ emotional eating by their gender, income, and education level. The study results further revealed that hotel employees’ external eating behavior differed based on their gender, marital status, and nutritional knowledge. The study results provide specific theoretical and practical implications in the health care and hospitality industries.

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人口统计学和营养知识对酒店员工外在饮食和情绪饮食的影响

摘要简短的研究旨在检查酒店员工的人口和营养知识如何影响他们的情绪和外部的饮食行为。实证数据是从土耳其地中海城市四星级和五星级酒店的酒店员工(n = 372)中收集的。基于员工的人口学特征和营养知识，进行方差分析，发现员工的情绪饮食行为和外在饮食行为存在显著差异。研究结果表明，酒店员工的情绪性饮食在性别、收入和文化程度上存在显著差异。研究结果进一步揭示了酒店员工的外部饮食行为因性别、婚姻状况和营养知识的不同而存在差异。研究结果为医疗保健和酒店业提供了具体的理论和实践意义。

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