The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs


BUCAK T., Yigit S.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, vol.92, 2021 (SSCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 92
  • Publication Date: 2021
  • Doi Number: 10.1016/j.ijhm.2020.102682
  • Journal Name: INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
  • Journal Indexes: Social Sciences Citation Index (SSCI), Scopus, CAB Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Psycinfo, Veterinary Science Database
  • Keywords: COVID-19, Chefs, Future of food and beverage Sector, Pandemic, Qualitative research, QUALITATIVE CONTENT-ANALYSIS, TOURISM, HOSPITALITY, CRISIS
  • Dokuz Eylül University Affiliated: Yes

Abstract

The aim of the present study is to reveal the opinions of the chefs who working as a manager in the kitchen department within the food and beverage sector about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak. The data were collected through online interview forms and content analysis was used as a data analysis method. The findings reveal three main categories: general opinions after the COVID-19 outbreak, changes that could occur in the food and beverage sector after COVID-19 outbreak, and thoughts for the future of the chef occupation after the COVID-19 outbreak. Since this paper is the first to reveal the opinions of the chefs about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak, and no similar study could be found in the existing literature, these findings are original.