Identifying Kitchen Planning Knowledge Levels of Kitchen Staff in Hotel Establishments

Abstract

The purpose for the research is to determine the kitchen planning and application level of
the hotel personnel working in the kitchen. A survey was conducted among 162 kitchen
employees working in 8 hotels in Ankara city center. One Way Anova analysis was used
in comparison of three or more groups for comparing kitchen design scores according to
descriptive attributes; and t-test for independent groups was used for two groups'
comparison. The difference has been found meaningful statistically within all analysis as p
< 0.05. When all the hotel employees were assessed according gender, education level, no
meaningful statistical differences were observed (p > 0.05). When hotel workers were
analyzed according to age groups, meaningful differences were observed among groups (p
<0.05).