Opinions of Kitchen Workers on Industrial Kitchen Planning

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).

KEYWORDS:

• Kitchen planning
• kitchen staff
• industrial kitchen
• tourism industry

Disclosure statement

No potential conflict of interest was reported by the author(s).