Fiscaoeconomia

Yazarlar: Yener OĞAN

Konular:Sosyal

DOI:10.25295/fsecon.891984

Anahtar Kelimeler:Culinary Employees,Organizational Creativity,Gastronomy,Food and Beverage

Özet: The concept of creativity, which is effective in the emergence of a new product by using thought and imagination, contributes to the development of an innovative understanding in the working environment. In the development of this innovative understanding, the creativity level of the culinary employees in the field of food and beverage services emerges as a necessity arising from the characteristics of the goods and services offered. For this reason, the aim of the study is to examine the creativity perception levels of culinary employees in the field of food and beverage services in terms of demographic factors. The universe of the research consists of culinary employees working in the field of food and beverage services in Turkey. Within the scope of the research, the percentage, frequency, standard deviation and average values are included in relation to the data obtained by applying a survey form to 400 culinary employees in various positions. And then, the independent sample t-test and one way variance analysis (Anova) results regarding the variables of the employees' gender, age range, education level, professional experience, type of food and beverage business, position and duration of work are included. In the study, it was determined that the creativity perception level of the culinary employees is at a high level. It was concluded that the creativity perception level of culinary employees differed significantly according to the variables of gender, age range, education level, professional experience, type of food and beverage business, position and duration of work. In addition, some suggestions are included within the scope of the research, and it is thought that the research will contribute to both the literature and other researchers.

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