KaydedilenlerDerginizi ekleyin

Dergiler / Güncel Turizm Araştırmaları Dergisi / 2026 / Cilt: 9 Sayı: 1

Mutfak Şeflerinin Mesleki Gelişimi Süreçleri ve Stratejilerine İlişkin Keşifsel Bir Araştırma

An Exploratory Study on the Professional Development Processes and Strategies of Kitchen Chefs

Kadir Çetin(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0003-0102-8913
Merve Çetin(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0001-5254-7428
Sayfa
8–31
Yayın Tarihi
2025-03-18
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgular, şeflerin sektörel değişikliklere uyum sağlama ve mesleki becerilerini geliştirme arzularıyla mesleki gelişimin önemini vurgulamaktadır.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Bu çalışmada mutfak şeflerinin mesleki gelişim süreçlerini, öğrenme stratejilerini, kariyerlerinde karşılaştıkları engelleri ve bu süreçleri kolaylaştıran faktörlerin tespit edilmesi amaçlanmıştır.
📊
Temel Bulgular & Veri:Araştırma verileri yarı yapılandırılmış görüşme formu aracılığıyla 18 mutfak şefinden 15 Şubat-25 Mart 2024 tarihleri arasında toplanmıştır.
💡
Sonuç & Katkı:Bulgular, şeflerin sektörel değişikliklere uyum sağlama ve mesleki becerilerini geliştirme arzularıyla mesleki gelişimin önemini vurgulamaktadır.
🔬Tür:Araştırma Makalesi
📍Kapsam:2024 Verileri
⚙️Değişkenler:Mutfak Şefleri · Mesleki Gelişim · Öğrenme Stratejileri

Özet

Bu çalışmada mutfak şeflerinin mesleki gelişim süreçlerini, öğrenme stratejilerini, kariyerlerinde karşılaştıkları engelleri ve bu süreçleri kolaylaştıran faktörlerin tespit edilmesi amaçlanmıştır. Bu kapsamda nitel araştırma yöntemi benimsenmiştir, araştırma deseni olarak durum çalışması tercih edilmiştir. Araştırma verileri yarı yapılandırılmış görüşme formu aracılığıyla 18 mutfak şefinden 15 Şubat-25 Mart 2024 tarihleri arasında toplanmıştır. Elde edilen verilere içerik analizi yapılmıştır. Araştırma sonucunda gelişim ihtiyaçları, öğrenme stratejileri, öğrenme engelleri, kolaylaştırıcılar ve öğrenme çıktıları olmak üzere beş ana tema ve on dokuz alt tema belirlenmiştir. Bulgular, şeflerin sektörel değişikliklere uyum sağlama ve mesleki becerilerini geliştirme arzularıyla mesleki gelişimin önemini vurgulamaktadır. Araştırma, mutfak şeflerinin kariyer yollarını ve sektördeki başarılarını şekillendirmede mesleki gelişimin kritik rolünü ön plana çıkarmaktadır.

Abstract

This study aims to identify the professional development processes, learning strategies, challenges encountered in their careers, and factors facilitating these processes among kitchen chefs. Within this scope, a qualitative research method has been adopted, and a case study approach has been preferred as the research design. Research data were collected from 18 kitchen chefs through a semi-structured interview form between February 15 and March 25, 2024. Content analysis was conducted on the obtained data. As a result of the research, five main themes and nineteen sub-themes have been identified, including development needs, learning strategies, learning barriers, facilitators, and learning outcomes. The findings emphasize the importance of professional development, highlighting the chefs' desires to adapt to sectoral changes and improve their professional skills. The research underscores the critical role of professional development in shaping the career paths and successes of kitchen chefs in the industry.

🔖

Bu Makaleye Atıf Yap

Çetin, K., Çetin, M. (2025). Mutfak Şeflerinin Mesleki Gelişimi Süreçleri ve Stratejilerine İlişkin Keşifsel Bir Araştırma. Güncel Turizm Araştırmaları Dergisi, Cilt: 9 Sayı: 1, 8–31. https://doi.org/10.32572/guntad.1478594

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (65)

  1. Abou-Assali, M. (2014). The link between teacher professional development and student achievement: A critical view. International Journal of Bilingual & Multilingual Teachers of English, 2(1), 39–49. http://dx.doi.org/10.12785/IJBMTE/020104.
  2. Albors-Garrigos, J., Barreto, V., García-Segovia, P., Martínez-Monzó, J. & Hervás-Oliver, J.L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of CulinaryScience & Technology, 11(1), 19–35. https://doi.org/10.1080/15428052.2012.728978.
  3. Alexander, M., Lynch, P. & Murray, R. (2009). Reassessing the core of hospitality management education: The continuing importance of training restaurants. Journal of Hospitality, Leisure, Sport and Tourism Education, 8(1), 55–69. ISSN 1473-8376.
  4. Algan Özkök, G. (2023). Şeflerin Gastronomiye ilişkin görüşleri: Niteliksel bir çalışma. Journal of Tourism and Gastronomy Studies 5(2), 182–193.
  5. Ames, H., Glenton, C., & Lewin, S. (2019). Purposive sampling in a qualitative evidence synthesis: a worked example from a synthesis on parental perceptions of vaccination communication. BMC Medical Research Methodology, 19(1), 1–9. https://doi.org/10.1186/s12874-019-0665-4
  6. Baskette, M. (2001). The Chef Manager, Upper Saddle River, N.J. Prentice Hall.
  7. Berbel-Pineda, J. M., Palacios‐Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán,L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18(2019), 100171. https://doi.org/10.1016/j.ijgfs.2019.100171
  8. Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77-101. http://doi.org/10.1191/1478088706qp063oa
  9. Carroll, C. (2008). Leadership Lessons from a Chef: Finding Time to be Great, John Wiley & Sons, Hoboken, NJ.
  10. Chiawah, T., Dzekashu, W. G., McCollum, W. R., & Fomuso, E. E. (2022). Outcomes of enterprise resource planning system on organizational productivity. International Journal of Applied Management and Technology, 21(1), 14–30. https://doi.org/10.5590/ijamt.2022.21.1.02
  11. Chuang, N. K., Yin, D. & Dellman-Jenkins, M. (2009). Intrinsic and Extrinsic factors impacting casino hotel chefs’ job satisfaction. International Journal of Contemporary Hospitality Management, 21(3), 323-340.
  12. Cormier-MacBurnie, P., Doyle, W., Mombourquette, P., & Young, J. D. (2015). Canadian chefs’ workplace learning. European Journal of Training and Development, 39(6), 522-537.
  13. Creswell, J. W. (2007). Qualitative inquiry and research design: Choosing among five approaches (2 ed). Thousand Oaks, California: Sage Publications
  14. Doğan, S., & Yeşiltaş, M. (2017). Aşçının kişisel özellikleri ile mesleki yetkinliklerinin tespitine yönelik bir çalışma. Journal of Tourism and Gastronomy Studies 5(4), 250-263. https:/dx.doi.org/10.21325/jotags.2017.148
  15. Ekincek, S. (2023). Evaluation of chef’s approaches to sustainability as depicted in chef’s table documentaries. Business Research Proceedings, 1(1), 53-53. https://doi.org/10.51300/brp2023-67
  16. Eren, R., (2020). Aşçılık meslek etiği ilkelerinin belirlenmesine yönelik nitel bir araştırma. Journal of Tourism & Gastronomy Studies, 8(4), 2523-2540. https://doi.org/10.21325/jotags.2020.725.
  17. Eren, S., & Güldemir, O. (2017). Factors affecting the success of internationally awarded Turkish chefs. Journal of Human Sciences, 14(3), 2409-2416. https://doi.org/10.14687/jhs.v14i3.4655
  18. Escoffier, M. R. (1987). The chef in society: Origins and development. Hospitality Review, 5(1),50–55. [Online]. https://digitalcommons.fiu.edu/hospitalityreview/vol5/iss1/6
  19. Fooladi, E., Hopia, A., Lasa, D., & Arboleya, J. (2019). Chefs and researchers: Culinary practitioners’ views on interaction between gastronomy and sciences. International Journal of Gastronomy and Food Science, 15, 6–14. https://doi.org/10.1016/j.ijgfs.2018.11.003
  20. Fountain, J. (2021). The future of food tourism in a post-COVID-19 world: insights from New Zealand. Journal of Tourism Futures, 8(2), 220–233. https://doi.org/10.1108/jtf-04-2021-0100
  21. Giousmpasoglou, C., Marinakou, E., & Cooper, J., (2016). Chefs’ future competencies needs in the UK: the stakeholders’ perspectives. EuroCHRIE 2016: What’s Going Well In Hospitality, Tourism And Events, 26-28 October 2016, Budapest, Hungary.
  22. González, J. A. A., & Pérez, L. A. (2013). Students perception of the 21st Century Chefs. Pasos: Revista de Turismo y Patrimonio Cultural, 11(2), 417-425. https://doi.org/10.25145/j.pasos.2013.11.027.
  23. Güçlü Nergiz, H. & Kapucuoğlu, M. İ. (2018). Türk Mutfağının Korunmasında Yerel Yiyecek Kullanımının Şeflerin Algıları Kapsamında İncelenmesi. Journal of Tourism and Gastronomy Studies, 6(4), 812-832. https://doi.org/10.21325/jotags.2018.335.
  24. Haddaji, M., Garrigós, J. A., & García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49–54. https://doi.org/10.1016/j.ijgfs.2017.06.004
  25. Hayes, D.K., Miller, A.A. & Ninemeier, J.D. (2012). The Professional Kitchen Manager. Pearson Education Inc., Upper Saddle River, NJ.
  26. Herdenstam, A. P., Nilsen, A. N., & Öström, Å. (2020). Breaking the silence: a pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20, 100210. https://doi.org/10.1016/j.ijgfs.2020.100210
  27. Hoque, K. E., Alam, G. M., & Abdullah, A. G. K. (2011). Impact of teachers’ professional development on school improvement—an analysis at Bangladesh standpoint. Asia Pacific Education Review, 12, 337-348. https://doi.org/10.1007/s12564-010-9107-z.
  28. Hu, M. L. M. (2010). Developing a core competency model of innovative culinary development. International Journal of Hospitality management, 29(4), 582-590. https://doi.org/10.1016/j.ijhm.2009.10.024.
  29. Jiang, J.J. & Klein, G. (2002). A discrepancy model of information system personnel turnover. Journal of Management Information Systems, 19(2), 249–272. https://doi.org/10.1080/07421222.2002.11045722.
  30. Jooste, S.M. (2007). A curriculum framework for continuing professional development in culinary studies. [Unpublished Masters dissertation. Stellenbosch: University of Stellenbosch]. https://scholar.sun.ac.za/items/cac2c483-245c-482f-bbac-eaef89814bb3.
  31. Karakuş, Y., Onat, G., & Ardıç Yetiş, Ş. (2018). Yöneticilerin, aşçıların yetkinliklerine yönelik beklentilerinin değerlendirilmesi: Nevşehir konaklama işletmeleri örneği. Journal of Tourism and Gastronomy Studies, 6(4), 299-321. https://doi.org/10.21325/jotags.2018.311.
  32. Kemer, E., & Etyemez, S. (2020). Otel işletmeleri mutfaklarında kişisel hijyen uygulamaları üzerine nitel bir çalışma (Nevşehir ili örneği). Journal of Tourism & Gastronomy Studies, 8(3), 1787-1801. https://doi.org/10.21325/jotags.2020.634.
  33. Ko, W. H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. https://doi.org/10.1016/j.ijhm.2011.12.004.
  34. Kristanti, M., Jokom, R., Wijaya, S., & Widjaja, D. C. (2018). Culinary experience towards behavioral intention of domestic tourists in Solo and Bandung, Indonesia. Kınerja, 22(2), 186–199. https://doi.org/10.24002/kinerja.v22i2.1804
  35. Kunasegaran, M., Rasoolimanesh, S. M., & Khan, S. K. (2019). Experiences of international tourists with healthy signature foods: A case study in Malacca. British Food Journal, 122(6), 1869–1882. https://doi.org/10.1108/bfj-08-2018-0567
  36. Lee, C., Hallak, R., & Sardeshmukh, S. R. (2019). Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation. Tourism Management Perspectives, 31, 54-62. https://doi.org/10.1016/j.tmp.2019.03.011.
  37. Lundahl, D. (2012). Change in the food industry. In Elsevier eBooks (pp. 1–9). https://doi.org/10.1016/b978-0-12-387712-3.00001-3
  38. Marinakou, E., & Giousmpasoglou, C. (2020). Chefs’ competencies: a stakeholder’s perspective. Journal of Hospitality and Tourism Insights, 5(1), 205–229. https://doi.org/10.1108/jhti-06-2020-0101
  39. McMillan, J. H., & Schumacher, S. (2010). Research in education: Evidence-based inquiry. My Education Lab Series. Pearson.
  40. Meng, F., Tepanon, Y., & Uysal, M. (2008). Measuring tourist satisfaction by attribute and motivation: The case of a nature-based resort. Journal of Vacation Marketing, 14(1), 41–56. https://doi.org/10.1177/1356766707084218
  41. Miles, M. B., & Huberman, A. M. (1994). Qualitative data analysis: An expanded sourcebook. Sage.
  42. Nwokorie, E. C. (2015). Food tourism in local economic development and national branding in Nigeria. Social Science Research Network. 5(1), 20–30. https://doi.org/10.2139/ssrn.2770711.
  43. Özdemir, B., Yılmaz, G., & Çalışkan, O. (2016). Şeflerin yaratıcılık ve yenilikçilik yeteneklerini geliştirmesi üzerine nitel bir araştırma. Gastronomi Turizmi Kongresi Balıkesir, Türkiye.
  44. Özkök, G. A. (2017). Mutfak şeflerinin gastronomi ile ilgili görüşleri: Nitel bir araştirma. Journal of Tourism & Gastronomy Studies, 5(2), 182-193. https://doi.org/10.21325/jotags.2017.122.
  45. Pang, L. (2017). The training and creativity of professional chefs: Stoking the imagination in global gastronomic discourse. Appetite, 119, 48–53. https://doi.org/10.1016/j.appet.2017.08.014
  46. Patton, M.Q. (2002). Qualitative research and evaluation methods. Thousand Oaks, SAGE.
  47. Paulsson, L. (2014). Ekonomiska och sysselsättningsmässiga effekter av turismen i Skåne 2013. Stockholm: Resurs TEM.
  48. Punj, D. (2018). Impact of innovation in the food and beverage industry: Challenges and opportunities. Information Technology in Industry/Information Technology in Industry, 6(1),68–73. https://doi.org/10.17762/itii.v6i1.831
  49. Robinson, R. (2010). Investigating creativity as an alternative explicator of the mobility of chefs. [Doctoral dissertation, School of Tourism, The University of Queensland]. https://espace.library.uq.edu.au/view/UQ:242441
  50. Salazar, V. S., De Moraes, W. F. A., & Leite, Y. V. P. (2017). Chamem o chef! O principal recurso estratégico dos restaurantes gastronômicos: Estudo de multıcasos na Amérıca Latina. Turismo: Visão E Ação/Turismo: Visão E Ação, 19(2), 398–422. https://doi.org/10.14210/rtva.v19n2.p398-422
  51. Saunders, B., S., J., Kingstone, T., Baker, S., Waterfield, J., Bartlam, B., Burroughs, H., & Jinks, C. (2017). Saturation in qualitative research: exploring its conceptualization and operationalization. Quality and Quantity, 52(4), 1893–1907. https://doi.org/10.1007/s11135-017-0574-8
  52. Septiani, I., & Siscawati, M. (2023). The battle of female chefs in facing dominant social norms. Wacana, 24(2), 225–244. https://doi.org/10.17510/wacana.v24i2.1171
  53. Sharma, S., & Sharma, R. (2019). Culinary skills: the spine of the Indian hospitality industry: Is the available labor being skilled appropriately to be employable?. Worldwide Hospitality and Tourism Themes, 11(1), 25–36.
  54. Smith, S. B., Costello, C., & Muenchen, R. A. (2010). Influence of push and pull motivations on satisfaction and behavioral intentions within a culinary tourism event. Journal of Quality Assurance in Hospitality & Tourism, 11(1), 17–35. https://doi.org/10.1080/15280080903520584
  55. Steyn, G. (2004). How do professionals develop? Lessons for the effective implementation of the South African Skills Development Act. South African Journal of Education, 24(3), 217–224.
  56. Su, D. N., Johnson, L. W., & O’Mahony, B. (2018). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572–586. https://doi.org/10.1080/13683500.2018.1553152
  57. Suhairom, N., Musta’ámal, A. H., Amin, N. F. M., Mokhtar, M., & Wahid, N. (2015). A needs assessment for the development of a competency model for culinary professionals. Advanced Science Letters, 21(6), 1662–1665. https://doi.org/10.1166/asl.2015.6220
  58. Svensson, L. (2006). Professional occupatıons and status: A sociological study of professional occupations, status and trust https://oda.oslomet.no/oda-xmlui/bitstream/handle/20.500.12199/3080/5-2006,%20Svensson,%20Professional%20occupation%20and%20status.pdf?sequence
  59. Taheri, B., & Gannon, M. (2021). Contemporary issues and future trends in food tourism. International Journal of Tourism Research/the International Journal of Tourism Research, 23(2), 147–149. https://doi.org/10.1002/jtr.2446
  60. Taylor, S., J., Bogdan, R., & DeVault, M., L. (2016). Introduction to qualitative research methods: A guidebook and resource. New Jersey: John Wiley & Sons.
  61. Villegas-Reimers, E. (2003). Teacher professional development: An international review of the literature. International Institute for Educational Planning. UNESCO. Paris
  62. Wan, Z. (2019). Participant selection and access in case study research. In Springer eBooks (pp. 47–61). https://doi.org/10.1007/978-981-13-5811-1_5
  63. Weyant, L. E. (2011). The role of workplace learning within the full-service casual restaurant industry. Journal of Business, Society and Government, 3(1), 31–47.
  64. Winanti, M., Gaol, F. L., Prabowo H., & Goestjahjanti, F.S. (2019). Exploration of key success factors for determining technological component in learning at culinary community: A systematic literature review, 2019 IEEE International Conference on Engineering, Technology and Education (TALE), Yogyakarta, Indonesia, 2019, 1–6, doi: 10.1109/TALE48000.2019.9225996.
  65. Yıldırım, A., & Simsek, H. (2018). Sosyal bilimlerde nitel araştırma yöntemleri (11 baskı). Seçkin Yayıncılık.