Aşçılık Meslek Etiği İlkelerinin Belirlenmesine Yönelik Nitel Bir Araştırma (A Qualitative Research to Determine the Principles of Chefs’ Professional Ethics)
DOI:
https://doi.org/10.21325/jotags.2020.725Keywords:
Ethics, Professional ethics, Professional chefsAbstract
In this study, it is aimed to examine in depth the opinions of the people who perform the cooking profession on professional ethics and to determine the ethical principles of the chef (cook) profession with an exploratory approach. This research was designed with a qualitative design, semi-structured interviews were conducted with the participants and content analysis used for the data analyses. In addition, criterion sampling was used within the framework of purposeful sampling method. Thirteen chefs were interviewed within the scope of the research. The findings show that the chefs professional ethics structure consists of three main categories and twenty-two sub-categories. The results of the study revealed that the female participants in the study defined the concept of professional ethics with expressions such as gender equality, equal opportunity, being fair and not doing mobbing. In addition, this study determined twenty-two clearly defined ethical principles related to the cooking profession, suggestions for the implementation and dissemination of these ethical principles were discussed.
References
Appelbaum, P. S. (1997). A theory of ethics for forensic psychiatry. Journal of the American Academy of Psychiatry and the Law Online, 25(3), 233–247. https://doi.org/http://jaapl.org/content/jaapl/25/3/233.full.pdf
Aydın, İ. (2016). Yönetsel mesleki ve örgütsel etik. (6. Baskı). Pegem Akademi Yayıncılık.
Badiou, A. (2001). Ethics: An essay on the understanding of evil. Verso.
Banks, S., & Gallagher, A. (2008). Ethics in professional life. virtues for health and social care. Red Globe Press.
Beauchamp, T. L., & Bowie, N. E. (2009). Ethical theory and business (8th Editio). Pearson/Prentice Hall.
De George, R. T. (1999). Business ethics (5th editio). Prentice-Hall.
Denzin, N. K., & Mettlin, C. J. (1968). Incomplete professionalization: The case of pharmacy. Social Forces, 46(3), 375–381. https://doi.org/10.2307/2574885
Eren, R., & Aydin, A. (2020). Perceptions and attitudes of culinary students towards food and beverage industry in Turkey. Journal of Culinary Science & Technology, 18(5), 371–395. https://doi.org/10.1080/15428052.2019.1640155
Felkins, P. K., Chakiris, B. J., & Chakiris, K. N. (1993). Change management: A model for effective organizational performance. Quality Resources.
Frankel, M. S. (1989). Professional codes: Why, how, and with what impact? Journal of Business Ethics, 8(2–3), 109–115. https://doi.org/10.1007/BF00382575
Gbadamosi, G. (2004). Academic ethics: What has morality, culture and administration got to do with its measurement? Management Decision, 42(9), 1145–1161. https://doi.org/10.1108/00251740410565172
Greene, J. D. (2004). Public administration in the new century: A concise introduction (1st editio). Wadsworth Publishing.
Gursoy, D., & Swanger, N. (2004). An Industry-Driven model of hospitality curriculum for programs housed in accredited colleges of business. Journal of Hospitality & Tourism Education, 16(4), 13–20. https://doi.org/10.1080/10963758.2004.10696804
Hitt, W. D. (1990). Ethics and leadership: Putting Theory into Practices. Battelle Press.
İnal, K. (1996). Sosyalist etik. Gelecek Dergisi, 1(3), 43.
Kincaid, C. S., Baloglu, S., & Corsun, D. (2008). Modeling ethics: The impact of management actions on restaurant workers’ ethical optimism. International Journal of Hospitality Management, 27(3), 470–477. https://doi.org/10.1016/j.ijhm.2007.10.009
Ladinsky, J. (1971). Professions and the public interest: where does pharmacy fit? American Journal of Pharmacy and the Sciences Supporting Public Health., 143(1), 24–31.
Lamberton, L., & Minor, L. (2014). Human relations: Strategies for success (5th baskı). McGraw-Hill.
Miles, M. B., & Huberman, A. M. (1994). Qualitative data analysis: An expanded sourcebook. Sage Publications Inc.
Moore, G., & Grandy, G. (2017). Bringing morality back in. Journal of Management Inquiry, 26(2), 146–164. https://doi.org/10.1177/1056492616670754
Nelson, A. A., & Dopson, L. (2001). Future of hotel education: Required skills and knowledge for graduates of U.S. hospitality programs beyond the year 2000 - Part One. Journal of Hospitality & Tourism Education, 13(5), 58–67. https://doi.org/10.1080/10963758.2001.10696715
Örselli, E. (2015). Yönetsel etik değerler: Kavramsal bir analiz. B. Dilmaç & H. H. Bircan (Eds.), Değerler Bilançosu | Mavi Kitap (Felsefe,Sosyoloji,Kamu,Eğitim). Çizgi Kitabevi.
Özgener, Ş. (2020). İş ahlakının temelleri: Yönetsel bir yaklaşım (5. Baskı). Nobel Akademik Yayıncılık.
Özkanlı, O., Özer, A., & Uçuk, C. (2016). Ethics in gastronomy and culinary arts field. Global Journal on Humanites & Social Sciences, 3, 382–386.
Özlem, D. (2010). Etik-ahlak felsefesi. Notos Kitap Yayınevi.
Passalacqua, N. V., & Pilloud, M. A. (2018). The Need for Professional Ethics. Içinde Ethics and Professionalism in Forensic Anthropology (ss. 7–16). Elsevier. https://doi.org/10.1016/B978-0-12-812065-1.00002-6
Pieper, A. (2012). Etiğe giriş, V. Atayman & G. Sezer, (Eds.). Ayrıntı Yayınları.
Russell, M. J. (2014). Teaching civility to undergraduate nursing students using a virtue ethics-based curriculum. Journal of Nursing Education, 53(6), 313–319. https://doi.org/10.3928/01484834-20140512-03
Sherwin, D. S. (1983). The ethical roots of the business system. Harvard Business review, 61(6), 183-192. https://doi.org/https://hbr.org/1983/11/the-ethical-roots-of-the-business-system
Sinnicks, M. (2014). Practices, governance, and politics: Applying MacIntyre’s ethics to business. Business Ethics Quarterly, 24(2), 229–249. https://doi.org/10.5840/beq20145299
Sökmen, A., & Tarakçıoğlu, S. (2013). Mesleki etik. Ankara: Detay Yayıncılık.
Solomon, R. C., & Hanson, K. R. (1983). Above the bottom line: An ıntroduction to business ethics. Harcourt Brace Jovanovich.
Swanton, C. (2007). Can hume be read as a virtue ethicist? Hume Studies, 33(1), 91–113. https://doi.org/10.1353/hms.2011.0234
United Nations World Tourism Organization. (1999). Global code of ethics. http://ethics.unwto.org/content/global-code-ethics-tourism
Velasquez, M. G. (2011). Business ethics: Concepts and cases (5th Editio). Prentice Hall.
Vesilind, P. A. (1988). Rules, ethics and morals in engineering education. Engineering Education, 78(5), 289–293.
Vyakarnam, S., Bailey, A., Myers, A., & Burnett, D. (1997). Towards an understanding of ethical behaviour in small firms. Journal of Business Ethics, 16, 1625–1636. https://doi.org/10.1023/A:1022452502299
Whitton, H. (2001). Implementing effective ethics standards in government and the civil service. Transparency International, 2. https://doi.org/https://www.oecd.org/mena/governance/35521740.pdf
Yıldırım, A., & Şimşek, H. (1999). Sosyal bilimlerde nitel araştırma yöntemleri. Seçkin yayıncılık.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
