The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs |
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Affiliation: | Dokuz Eylül University, Seferihisar Fevziye Hepkon School of Applied Sciences, Department of Gastronomy and Culinary Arts, Izmir, Turkey |
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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. |
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Keywords: | COVID-19 Chefs Future of food and beverage Sector Pandemic Qualitative research |
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