Technological awareness levels of food and beverage business employees

Özlem Pekşen Arı; Rahman Temizkan

Makale detayları

Technological awareness levels of food and beverage business employees

Yazarlar:

Özlem Pekşen Arı | Rahman Temizkan

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.227-246

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315909

pISSN:

1301-5265

Anahtar kelimeler:

Özet:

 The purpose of this study is to determine the level of awareness and technological readiness of the employees of century-old food and beverage businesses in Türkiye. In particular, relatively older businesses established before the digital age may be more hesitant to adapt to innovations. In order to ensure the sustainability of centuries-old food and beverage establishments in the digital age, the population of the research consists of restaurants and dinners in Türkiye that have been active in the food and beverage business status for more than 100 years as of the year of establishment, which is referred to as long-lasting. Data were collected from 226 employees working in the kitchen, service, reception and cash register units of 15 food and beverage establishments that have exceeded a century in 6 different provinces in Türkiye by using the questionnaire technique, which is one of the quantitative research methods. According to the results of the research, the technological readiness level of the employees was calculated as 2.9 points out of 5. While 1 represents the lowest technological readiness level, 5 represents the highest technological readiness level. In addition, it has been determined that the applications that employees have the most knowledge about technological developments in the sector are Online food and beverage orders, Tablet, kiosk, mobile ordering systems and Restaurant automation programs, while the applications that employees have the least knowledge about are 3D food printers, Food  beverage service with drone and Smart restaurants, respectively. In this context, it can be said that although the employees are individually interested in technology, they are hesitant to use technology in their businesses.

 The purpose of this study is to determine the level of awareness and technological readiness of the employees of century-old food and beverage businesses in Türkiye. In particular, relatively older businesses established before the digital age may be more hesitant to adapt to innovations. In order to ensure the sustainability of centuries-old food and beverage establishments in the digital age, the population of the research consists of restaurants and dinners in Türkiye that have been active in the food and beverage business status for more than 100 years as of the year of establishment, which is referred to as long-lasting. Data were collected from 226 employees working in the kitchen, service, reception and cash register units of 15 food and beverage establishments that have exceeded a century in 6 different provinces in Türkiye by using the questionnaire technique, which is one of the quantitative research methods. According to the results of the research, the technological readiness level of the employees was calculated as 2.9 points out of 5. While 1 represents the lowest technological readiness level, 5 represents the highest technological readiness level. In addition, it has been determined that the applications that employees have the most knowledge about technological developments in the sector are Online food and beverage orders, Tablet, kiosk, mobile ordering systems and Restaurant automation programs, while the applications that employees have the least knowledge about are 3D food printers, Food  beverage service with drone and Smart restaurants, respectively. In this context, it can be said that although the employees are individually interested in technology, they are hesitant to use technology in their businesses.

 The purpose of this study is to determine the level of awareness and technological readiness of the employees of century-old food and beverage businesses in Türkiye. In particular, relatively older businesses established before the digital age may be more hesitant to adapt to innovations. In order to ensure the sustainability of centuries-old food and beverage establishments in the digital age, the population of the research consists of restaurants and dinners in Türkiye that have been active in the food and beverage business status for more than 100 years as of the year of establishment, which is referred to as long-lasting. Data were collected from 226 employees working in the kitchen, service, reception and cash register units of 15 food and beverage establishments that have exceeded a century in 6 different provinces in Türkiye by using the questionnaire technique, which is one of the quantitative research methods. According to the results of the research, the technological readiness level of the employees was calculated as 2.9 points out of 5. While 1 represents the lowest technological readiness level, 5 represents the highest technological readiness level. In addition, it has been determined that the applications that employees have the most knowledge about technological developments in the sector are Online food and beverage orders, Tablet, kiosk, mobile ordering systems and Restaurant automation programs, while the applications that employees have the least knowledge about are 3D food printers, Food  beverage service with drone and Smart restaurants, respectively. In this context, it can be said that although the employees are individually interested in technology, they are hesitant to use technology in their businesses.

 Bu çalışmanın amacı, Türkiyedeki asırlık yiyecek içecek işletmesi çalışanlarının sektördeki teknolojilere dair farkındalık düzeylerini ve teknolojik hazır oluş seviyelerini tespit etmektir. Özellikle dijital çağ öncesinde kurulmuş nispeten daha eski işletmeler yeniliklere uyum sağlama konusunda daha çekimser olabilmektedirler. Bu bağlamda asırlık yiyecek içecek işletmelerinin dijital çağda da sürdürülebilirliklerinin sağlanabilmesi için araştırmanın evrenini, Türkiyede aktif faaliyet gösteren uzun ömürlü diye atfedilen kuruluş yılı itibariyle 100 yılını aşmış yiyecek içecek işletmesi statüsündeki restoran ve lokantalar oluşturmaktadır. Türkiyede 6 farklı şehirde faaliyet gösteren, bir asrı devirmiş 15 yiyecek içecek işletmesinde mutfak, servis, karşılama ve kasa birimlerinde görevli 226 çalışanla nicel araştırma yöntemlerinden anket tekniği ile veriler toplanmıştır. Araştırma sonucuna göre çalışanların teknolojik hazır oluş seviyeleri 5 üzerinden 2,9 puan olarak hesaplanmıştır. 1 en düşük teknolojik hazır oluş seviyesini temsil ederken, 5 en yüksek teknolojik hazır oluş seviyesini temsil etmektedir. Ayrıca sektördeki teknolojik gelişmelerden en fazla bilgi sahibi olunan uygulamaların sırasıyla Online yiyecek-içecek siparişleri, Tablet, kiosk, mobil sipariş verme sistemleri ve Restoran otomasyon programları, en az bilgi sahibi olunan uygulamaların ise sırasıyla 3D gıda yazıcılar, Drone ile yiyecek içecek servisi ve Akıllı restoranlar olduğu tespit edilmiştir. Bu bağlamda çalışanların bireysel olarak teknolojiye ilgili olmalarına rağmen, işletmelerinin teknoloji kullanma konusunda çekimser oldukları söylenebilir.

Makale detayları

Technological awareness levels of food and beverage business employees

Yazarlar:

Özlem Pekşen Arı | Rahman Temizkan

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.227-246

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315909

pISSN:

1301-5265

Digitalization

Technology

Sustainability

GastronomyDijitalleşme

Teknoloji

Sürdürülebilirlik

Gastronomi

Sayı

Makale detayları

Yazarlar: Özlem Pekşen Arı | Rahman Temizkan

Yayıncı: Balıkesir University

Ana Başlıklar: Gastronomi

Dergi: Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.227-246

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001315909

pISSN: 1301-5265

Sayı

Yazarlar:

Özlem Pekşen Arı | Rahman Temizkan

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.227-246

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315909

pISSN:

1301-5265