Otel ve Restoran İşletmeleri Mutfak Yöneticilerinin Ticari Mutfak Planlama İlkeleri Konusunda Bilgi Düzeylerinin Tespit Edilmesine Yönelik Bir Çalışma
An Exploratory Study on Determining The Knowledge Levels of Kitchen Managers in Hotel and Restaurant Businesses Regarding Commercial Kitchen Planning Principles

Summary/Abstract: Purpose – The aim of this study is to detect the knowledge level about the tradal cuisine planning of cuisine managers who should be among the expert team of the cuisines that food and drinks are produced in hotels and restaurants; and to detect the reasons of the differences between the knowledge levels. Design/methodology/approach – 11592 cuisine manager who works at the hotels in Ankara, Antalya, İstanbul and at the kitchens of the first class restaurants forms the study population . The sample diameter of the study is calculated as 372 by using the sample diameter detecting formula for social scienses of Yamane. To detect the knowledge level about the tradal cuisine planning of cuisine managers, a questionnaire is conducted on 425 cuisine manager who are selected by the sampling techniques for the aim of sample group. The data of this study, which is conducted by using the heuristic correlational survey model and by benefitting from the quantitative research techniques, is analysed by the statistical packaged programme and statistical tests like t-test, Mann-Whitney U test, ANOVA, Tukey multiple comparison test, Kruskal Wallis H test, Benforroni corrected Mann-Whitney U test are used. Materiality level is admitted as p<0.05 at all of the statistical analyses. Results – It is detected from the datas of the study that the general knowledge points related to the tradal cuisine planning of the cuisine managers are decreased significantly when getting on years. Also it is detected that general knowledge points of the cuisine managers are increased significantly when the number of the tradal cuisine planning is increased. Discussion – It attracts the attention as another result of the study that the knowledge points of the cuisine managers increases in paralel with their education levels ; and it displays the importance of the educations directed to the field.

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