Uluslararası Global Turizm Araştırmaları Dergisi

Yazarlar: Mehmet Anıl KÜÇÜKYAMAN, Şirvan ŞEN DEMİR

Konular:Otelcilik, Konaklama, Spor ve Turizm

Anahtar Kelimeler:Otel Mutfağı,Mutfak Tasarımı

Özet: ABSTRACT Businesses should use all the resources they have against their competitors. The continuity of hotel businesses is the determinant of employee performance, service quality and customer satisfaction.  Cuisine is a department that serves customer expectations and gives importance to customer satisfaction. The cuisine section consists of food and beverage production areas that guests need. The aim of this study is to investigate the effect of general structure of hotel cuisines on business performance. Within the scope of the research, one of the quantitative research methods, questionnaire technique was used. In the research, data collected from 450 cuisine workers (cooks, assistant cooks and cuisine committees) working in five star accommodation establishments in Aksu and Serik districts of Antalya province in summer 2019 were analyzed. As it is not possible to have a complete list of cuisine workers working in the said period, sampling was made. Data were analyzed by frequency analysis, Mann Whitney-U and Kruskal Wallis tests. According to the findings obtained from the tests, it was found that there was no difference between the levels of the cuisine employees affected by the cuisine design according to the gender, while there was a difference between the levels of the employees affected by the design of the hotel cuisine according to their positions in the cuisine. Key words Hotel Cuisine, Cuisine Design, Cuisine Planning

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