Perceptions of Four and Five Stars Hotels’ Chefs toward the Effects of Kitchen Technologies on Productivity, Quality and Customer Satisfaction

Abstract

This study was conducted to analyze the perceptions of four and five-star-hotel
management kitchen chefs in regard to the efficiency of kitchen technologies, quality and
customer satisfaction. The survey was developed benefiting from the related literature and
was sent to 650 four and five-star hotel kitchen chefs. A total of 161 four and five-star
hotel chefs operating throughout Turkey participated in the research. Almost 70 % of the
cuisine chiefs taking part in the research stated that they used new technological
equipments for their kitchens. It is found that the quality to which the chefs attach
importance at most in modern utensils is the prevalence of their authorized service
networks. The energy consumption of the new equipments is another issue considered
important by the kitchen chefs. The chefs did not express a certain opinion on whether the
new equipments had impact on the customer satisfaction or not. According to the results
of the study, it is possible to assert that the new technological kitchen equipment had
direct and/or indirect influence on efficiency, quality and customer satisfaction. The
statements of cuisine chefs which seem to promote researching this subject have revealed
the necessity to do more extensive studies for the matter involved.