Opinions of Kitchen Workers on Industrial Kitchen Planning

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dc.contributor.authorTeyin, Gorkem
dc.contributor.authorSecim, Yilmaz
dc.date.accessioned2024-02-23T14:20:38Z
dc.date.available2024-02-23T14:20:38Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractThis 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).en_US
dc.identifier.doi10.1080/15428052.2022.2025967
dc.identifier.endpage341en_US
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85123469867en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage328en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2022.2025967
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13242
dc.identifier.volume21en_US
dc.identifier.wosWOS:000745860100001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal Of Culinary Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKitchen Planningen_US
dc.subjectKitchen Staffen_US
dc.subjectIndustrial Kitchenen_US
dc.subjectTourism Industryen_US
dc.titleOpinions of Kitchen Workers on Industrial Kitchen Planningen_US
dc.typeArticleen_US

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