A Study on Alcohol Consumption of Chefs in the Kitchen: The Case of Ankara Province

Elif Kaymaz; Şevki Ulema

Makale detayları

A Study on Alcohol Consumption of Chefs in the Kitchen: The Case of Ankara Province

Yazarlar:

Elif Kaymaz | Şevki Ulema

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gastronomi

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 4, pp.1519-1539

Belge Tipi:

Makale

Yayın Tarihi:

10/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329251

pISSN:

1694-7215

Anahtar kelimeler:

Özet:

 Individuals in business life demographic, socio-cultural, physical, psychological, etc. may lead to alcohol consumption for many reasons. Excessive alcohol consumption in the workplace causes some negative consequences such as occupational accidents, loss of performance, lateness or absenteeism, verbal andor physical aggression. This research was carried out to determine the alcohol consumption status of the cooks in the kitchen. Semi-structured interview technique, which is one of the qualitative research methods, was used to collect data. The universe of the research consists of cooks who workhave worked in Ankara. With maximum variation and snowball sampling techniques, a total of 15 participants, nine men and six women, were reached. According to the findings obtained from the research; respondents think that there is alcohol consumption in the kitchen 38. However, the participants, with a rate of 53, stated that alcohol consumption is not included in the organizational culture of the kitchen. Stress factor 18 was found to be the first factor influencing the alcohol consumption of cooks. In the study, it was determined that cooks perceived a relationship between their demographic characteristics 73, religious beliefs 71 and personality traits 100 and alcohol consumption. At the same time, it was determined that there was a relationship between stress 80, the physical characteristics of the kitchen 71, working days, hours, time pressure, wages and similar factors 86 and the alcohol consumption of the cook. It was also determined that there was a relationship between the availability of alcohol in kitchens 72 and the alcohol consumption of cooks. It was concluded that these relationships were effective in directing cooks to alcohol. There was no evidence of a relationship between the factors such as bullying and harassment in the kitchen 60 and the alcohol consumption of the cooks. As a result of the research; various suggestions have been developed for business operators, cooks and other researchers.

 Individuals in business life demographic, socio-cultural, physical, psychological, etc. may lead to alcohol consumption for many reasons. Excessive alcohol consumption in the workplace causes some negative consequences such as occupational accidents, loss of performance, lateness or absenteeism, verbal andor physical aggression. This research was carried out to determine the alcohol consumption status of the cooks in the kitchen. Semi-structured interview technique, which is one of the qualitative research methods, was used to collect data. The universe of the research consists of cooks who workhave worked in Ankara. With maximum variation and snowball sampling techniques, a total of 15 participants, nine men and six women, were reached. According to the findings obtained from the research; respondents think that there is alcohol consumption in the kitchen 38. However, the participants, with a rate of 53, stated that alcohol consumption is not included in the organizational culture of the kitchen. Stress factor 18 was found to be the first factor influencing the alcohol consumption of cooks. In the study, it was determined that cooks perceived a relationship between their demographic characteristics 73, religious beliefs 71 and personality traits 100 and alcohol consumption. At the same time, it was determined that there was a relationship between stress 80, the physical characteristics of the kitchen 71, working days, hours, time pressure, wages and similar factors 86 and the alcohol consumption of the cook. It was also determined that there was a relationship between the availability of alcohol in kitchens 72 and the alcohol consumption of cooks. It was concluded that these relationships were effective in directing cooks to alcohol. There was no evidence of a relationship between the factors such as bullying and harassment in the kitchen 60 and the alcohol consumption of the cooks. As a result of the research; various suggestions have been developed for business operators, cooks and other researchers.

 Individuals in business life demographic, socio-cultural, physical, psychological, etc. may lead to alcohol consumption for many reasons. Excessive alcohol consumption in the workplace causes some negative consequences such as occupational accidents, loss of performance, lateness or absenteeism, verbal andor physical aggression. This research was carried out to determine the alcohol consumption status of the cooks in the kitchen. Semi-structured interview technique, which is one of the qualitative research methods, was used to collect data. The universe of the research consists of cooks who workhave worked in Ankara. With maximum variation and snowball sampling techniques, a total of 15 participants, nine men and six women, were reached. According to the findings obtained from the research; respondents think that there is alcohol consumption in the kitchen 38. However, the participants, with a rate of 53, stated that alcohol consumption is not included in the organizational culture of the kitchen. Stress factor 18 was found to be the first factor influencing the alcohol consumption of cooks. In the study, it was determined that cooks perceived a relationship between their demographic characteristics 73, religious beliefs 71 and personality traits 100 and alcohol consumption. At the same time, it was determined that there was a relationship between stress 80, the physical characteristics of the kitchen 71, working days, hours, time pressure, wages and similar factors 86 and the alcohol consumption of the cook. It was also determined that there was a relationship between the availability of alcohol in kitchens 72 and the alcohol consumption of cooks. It was concluded that these relationships were effective in directing cooks to alcohol. There was no evidence of a relationship between the factors such as bullying and harassment in the kitchen 60 and the alcohol consumption of the cooks. As a result of the research; various suggestions have been developed for business operators, cooks and other researchers.

 İş yaşamında bireyler demografik, sosyo-kültürel, fiziksel, psikolojik vb. gibi pek çok nedenlerle alkol tüketimine yönelebilmektedir. İşyerinde aşırı alkol tüketimi iş kazaları, performans kaybı, işe geç gelme ya da gelmeme, sözlü veveya fiziksel saldırganlıklar gibi olumsuz birtakım sonuçlar meydana getirmektedir. Bu araştırma aşçıların mutfakta alkol tüketim durumlarını tespit etmek amacıyla gerçekleştirilmiştir. Veri toplamada nitel araştırma yöntemlerinden birisi olan yarı yapılandırılmış görüşme tekniği kullanılmıştır. Araştırmanın evrenini Ankarada çalışançalışmış olan aşçılar oluşturmaktadır. Maksimum çeşitleme ve kartopu örnekleme teknikleriyle dokuz erkek ve altı kadın olmak üzere toplamda 15 katılımcıya ulaşılmıştır. Araştırmadan elde edilen bulgulara göre; katılımcılar, mutfakta alkol tüketiminin bulunduğunu 38 düşünmektedir. Ancak katılımcılar, 53 oranıyla alkol tüketiminin mutfağın örgüt kültüründe yer almadığını belirmişlerdir. Aşçıların alkol tüketiminde etkili olan ilk nedenin stres faktörü 18 olduğu tespit edilmiştir. Araştırmada aşçıların demografik özellikleri 73, dini inanışları 71 ve kişilik özellikleriyle 100 alkol tüketimleri arasında bir ilişki olduğunu algıladıkları saptanmıştır. Aynı zamanda stres 80, mutfağın fiziksel özellikleri 71, çalışma günleri, saatleri, zaman baskısı, ücret ve benzeri faktörlerle 86 aşçının alkol tüketimi arasında bir ilişki algılandığı tespit edilmiştir. Alkolün mutfaklarda erişebilir 72 olmasıyla aşçıların alkol tüketimi arasında bir ilişki algılandığı da saptanmıştır. Tespit edilen bu ilişkilerin aşçıları alkole yönlendirmede etkili olduğu sonucuna ulaşılmıştır. Mutfakta yaşanılan mobbing ve taciz gibi etkenlerle 60 aşçıların alkol tüketimi arasında bir ilişki olduğuna yönelik bulgu elde edilmemiştir. Araştırma sonucunda; işletmecilere, aşçılara ve diğer araştırmacılara yönelik çeşitli öneriler geliştirilmiştir. Aşçıların sigara vb. zararlı madde kullanımı üzerine araştırmalar yapılması, alkol tüketen aşçılar psikolojik yardım hizmeti sunulması, mutfak içerisinde alkol tüketen aşçılara ise disiplin cezası verilmesi bu önerilerden birkaçıdır.

Makale detayları

A Study on Alcohol Consumption of Chefs in the Kitchen: The Case of Ankara Province

Yazarlar:

Elif Kaymaz | Şevki Ulema

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gastronomi

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 4, pp.1519-1539

Belge Tipi:

Makale

Yayın Tarihi:

10/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329251

pISSN:

1694-7215

Tourism

alcohol consumption in the kitchen

factors of alcohol consumption

effects of alcohol consumptionTurizm

mutfakta alkol tüketimi

alkol tüketiminin etkenleri

alkol tüketimi etkileri

Sayı

Makale detayları

Yazarlar: Elif Kaymaz | Şevki Ulema

Yayıncı: Kyrgyz-Turkish Manas University

Ana Başlıklar: Gastronomi

Dergi: MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 4, pp.1519-1539

Belge Tipi: Makale

Yayın Tarihi: 10/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001329251

pISSN: 1694-7215

Sayı

Yazarlar:

Elif Kaymaz | Şevki Ulema

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gastronomi

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 4, pp.1519-1539

Belge Tipi:

Makale

Yayın Tarihi:

10/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329251

pISSN:

1694-7215