Mutfak Şeflerinin Mutfakta Bulunan Teknoloji ile İlişkisi: İzmir İlindeki Mutfak Şefleri Üzerine Bir Araştırma (The Relationship of Culinary Chefs with Technology in the Culinar: A Research on Culinary Chefs in İzmir)

Abstract

Technology is an event that appears everywhere in different ways and leads us towards innovation. This situation closely concerns the food and beverage businesses and the personnel working in these businesses. In line with the different requests and demands of the customers, food, and beverage businesses have made innovative differences in terms of business and personnel within their own organization. In the study; definitions of concepts such as technology, culinary and professional culinary, culinary chefs have been reached in the literature and a conceptual framework has been created based on these definitions. This study, which was conducted to reveal whether there is a significant difference between the relationship between culinary chefs and technology depending on the variables of demographic and working status; The TRI (Technology Readiness Index-Techqual) scale was applied to 384 culinary chefs working in different locations working in hotels and restaurants serving in Izmir, and as a result of the research, a significant statistical difference was revealed between the relationship between the culinary chefs and technology depending on the educational status variable. It was also analyzed which educational status variable of the culinary chefs in İzmir by revealing this difference. Accordingly, there were significant differences in the relationship between the primary school chefs and the high school chefs in relation to technology. This difference can be explained as, as the level of education increases, the relationship with technology increasesdepending on this level. Thus, it is considered that culinary chefs should be recruited depending on their education level, or action should be taken by paying attention to professional knowledge.