LABOR SUSTAINABILITY IN THE FOOD AND BEVERAGE INDUSTRY: CURRENT STATUS, CAUSES AND RESULTS

Sevim Usta; Serkan Şengül

Makale detayları

LABOR SUSTAINABILITY IN THE FOOD AND BEVERAGE INDUSTRY: CURRENT STATUS, CAUSES AND RESULTS

Yazarlar:

Sevim Usta | Serkan Şengül

Yayıncı:

Erciyes University

Ana Başlıklar:

İnsan Kaynakları ve Endüstriyel İlişkiler (Diğer)

Dergi:

Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi Issue 66, pp.37-45

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307626

pISSN:

1301-3688

Anahtar kelimeler:

Özet:

 In this research, it is aimed to determine the activities carried out by food and beverage businesses in order to ensure the sustainability of the workforce of the food and beverage service personnel and to reveal the current situation of the food and beverage service personnel profession. In this research, in which the qualitative research method was used, a semi-structured interview form was prepared and interviews were conducted with the food and beverage businesses operating in the province of Sakarya. According to the data obtained, it is seen that there is a need for qualified service personnel in the food and beverage industry, the employees see this profession as an intermediate profession and prefer it for financial needs and short-term earning. In addition, it has been determined that individuals who prefer the profession of food and beverage service personnel show quitting behavior at the point of insufficient wages and not meeting their career expectations. It has been concluded that improvements should be made in terms of salary, working hours and in-house training at the point of increasing the demand for the profession of food and beverage service personnel and training the qualified workforce.

 In this research, it is aimed to determine the activities carried out by food and beverage businesses in order to ensure the sustainability of the workforce of the food and beverage service personnel and to reveal the current situation of the food and beverage service personnel profession. In this research, in which the qualitative research method was used, a semi-structured interview form was prepared and interviews were conducted with the food and beverage businesses operating in the province of Sakarya. According to the data obtained, it is seen that there is a need for qualified service personnel in the food and beverage industry, the employees see this profession as an intermediate profession and prefer it for financial needs and short-term earning. In addition, it has been determined that individuals who prefer the profession of food and beverage service personnel show quitting behavior at the point of insufficient wages and not meeting their career expectations. It has been concluded that improvements should be made in terms of salary, working hours and in-house training at the point of increasing the demand for the profession of food and beverage service personnel and training the qualified workforce.

 In this research, it is aimed to determine the activities carried out by food and beverage businesses in order to ensure the sustainability of the workforce of the food and beverage service personnel and to reveal the current situation of the food and beverage service personnel profession. In this research, in which the qualitative research method was used, a semi-structured interview form was prepared and interviews were conducted with the food and beverage businesses operating in the province of Sakarya. According to the data obtained, it is seen that there is a need for qualified service personnel in the food and beverage industry, the employees see this profession as an intermediate profession and prefer it for financial needs and short-term earning. In addition, it has been determined that individuals who prefer the profession of food and beverage service personnel show quitting behavior at the point of insufficient wages and not meeting their career expectations. It has been concluded that improvements should be made in terms of salary, working hours and in-house training at the point of increasing the demand for the profession of food and beverage service personnel and training the qualified workforce.

 Bu araştırmada yiyecek içecek servis personelinin işgücü sürdürülebilirliğinin sağlanması amacıyla yiyecek içecek işletmelerinin gerçekleştirdiği faaliyetlerin tespit edilmesi ve yiyecek içecek servis personeli mesleğinin mevcut durumunun ortaya koyulması amaçlanmaktadır. Nitel araştırma yönteminin kullanıldığı bu araştırmada yarı yapılandırılmış mülakat formu hazırlanarak Sakarya ilinde faaliyet gösteren yiyecek içecek işletmeleriyle görüşmeler gerçekleştirilmiştir. Elde edilen veriler doğrultusunda yiyecek içecek sektörü içerisinde nitelikli servis personeli ihtiyacının bulunduğu, çalışanların bu mesleği ara meslek olarak görüp maddi ihtiyaç ve kısa süreli para kazanma amacıyla tercih ettikleri ve bu nedenle personel ve işletme arasında personelin disiplinsizliği, misafirlerle iletişim gibi konularda sorunların yaşandığı görülmektedir. Bunun yanı sıra yiyecek içecek servis personeli mesleğini tercih eden bireylerin yetersiz ücret ve kariyer beklentilerinin karşılanmaması noktasında işten ayrılma davranışı gösterdikleri tespit edilmiştir. Yiyecek içecek servis personeli mesleğine olan talebin artırılması ve nitelikli işgücünün yetiştirilmesi noktasında ise maaş, çalışma saatleri ve işletme içi eğitimler konusunda iyileştirmeler yapılması gerektiği sonucuna ulaşılmıştır.

Makale detayları

LABOR SUSTAINABILITY IN THE FOOD AND BEVERAGE INDUSTRY: CURRENT STATUS, CAUSES AND RESULTS

Yazarlar:

Sevim Usta | Serkan Şengül

Yayıncı:

Erciyes University

Ana Başlıklar:

İnsan Kaynakları ve Endüstriyel İlişkiler (Diğer)

Dergi:

Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi Issue 66, pp.37-45

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307626

pISSN:

1301-3688

Food and Beverage Industry

Food and Beverage Service Personnel

Workforce SustainabilityYiyecek İçecek Sektörü

Yiyecek İçecek Servis Personeli

İşgücü Sürdürülebilirliği

Sayı

Makale detayları

LABOR SUSTAINABILITY IN THE FOOD AND BEVERAGE INDUSTRY: CURRENT STATUS, CAUSES AND RESULTS

Yazarlar: Sevim Usta | Serkan Şengül

Yayıncı: Erciyes University

Ana Başlıklar: İnsan Kaynakları ve Endüstriyel İlişkiler (Diğer)

Dergi: Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi Issue 66, pp.37-45

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001307626

pISSN: 1301-3688

Food and Beverage Industry

Food and Beverage Service Personnel

Workforce SustainabilityYiyecek İçecek Sektörü

Yiyecek İçecek Servis Personeli

İşgücü Sürdürülebilirliği

Sayı

Yazarlar:

Sevim Usta | Serkan Şengül

Yayıncı:

Erciyes University

Ana Başlıklar:

İnsan Kaynakları ve Endüstriyel İlişkiler (Diğer)

Dergi:

Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi Issue 66, pp.37-45

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307626

pISSN:

1301-3688