THE ANALYSIS OF THE RELATIONSHIP BETWEEN THE COOKS’ EMOTIONAL INTELLEGENCE AND WORK VOLITION: THE DIFFERENCES BASED ON DEMOGRAPHIC FEATURES

Çağla Yumuk Mercan; Gülsevim Yumuk Günay

Makale detayları

THE ANALYSIS OF THE RELATIONSHIP BETWEEN THE COOKS’ EMOTIONAL INTELLEGENCE AND WORK VOLITION: THE DIFFERENCES BASED ON DEMOGRAPHIC FEATURES

Yazarlar:

Çağla Yumuk Mercan | Gülsevim Yumuk Günay

Yayıncı:

Trakya University

Ana Başlıklar:

Çalışma Sosyolojisi

Dergi:

Trakya Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue Özel Sayı, pp.321-340

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298071

pISSN:

1305-7766

Anahtar kelimeler:

Özet:

 The fact that individuals recognize and manage their own and others emotions shows the high level of emotional intelligence. It is a known fact that emotional intelligence positively affects success in working life. Another factor affecting success in working life is the ability of the individual to make the right decisions in business life and career choices, that is, having work volition. Food and beverage industry employees need skills such as emotional intelligence and work volition, which can be developed in order to get rid of the negative effects of working conditions and professional expectations. In this context, the aim of the study is to reveal the relationship between the emotional intelligence of the cooks, who are the secret heroes of the food and beverage industry, and their work volition, and to determine the differences between emotional intelligence and work volition according to demographic factors. The results of the analysis show that there is a positive relationship between the cooks emotional intelligence and work volitions. Besides, while there were differences in both emotional intelligence and work volition according to the cooks workplace, in terms of marital status, age and education, it was determined that the differences were only in their work volitions.

 The fact that individuals recognize and manage their own and others emotions shows the high level of emotional intelligence. It is a known fact that emotional intelligence positively affects success in working life. Another factor affecting success in working life is the ability of the individual to make the right decisions in business life and career choices, that is, having work volition. Food and beverage industry employees need skills such as emotional intelligence and work volition, which can be developed in order to get rid of the negative effects of working conditions and professional expectations. In this context, the aim of the study is to reveal the relationship between the emotional intelligence of the cooks, who are the secret heroes of the food and beverage industry, and their work volition, and to determine the differences between emotional intelligence and work volition according to demographic factors. The results of the analysis show that there is a positive relationship between the cooks emotional intelligence and work volitions. Besides, while there were differences in both emotional intelligence and work volition according to the cooks workplace, in terms of marital status, age and education, it was determined that the differences were only in their work volitions.

 The fact that individuals recognize and manage their own and others emotions shows the high level of emotional intelligence. It is a known fact that emotional intelligence positively affects success in working life. Another factor affecting success in working life is the ability of the individual to make the right decisions in business life and career choices, that is, having work volition. Food and beverage industry employees need skills such as emotional intelligence and work volition, which can be developed in order to get rid of the negative effects of working conditions and professional expectations. In this context, the aim of the study is to reveal the relationship between the emotional intelligence of the cooks, who are the secret heroes of the food and beverage industry, and their work volition, and to determine the differences between emotional intelligence and work volition according to demographic factors. The results of the analysis show that there is a positive relationship between the cooks emotional intelligence and work volitions. Besides, while there were differences in both emotional intelligence and work volition according to the cooks workplace, in terms of marital status, age and education, it was determined that the differences were only in their work volitions.

 Bireyin kendisinin ve karşısındakinin duygularını tanıyıp yönetmesi duygusal zekanın varlığının göstergesidir. Duygusal zekanın çalışma hayatındaki başarıyı olumlu etkilediği bilinen bir gerçektir. Çalışma hayatındaki başarıyı etkileyen diğer bir unsurda bireyin iş hayatında ve kariyer tercihlerinde doğru kararlar verme becerisi yani çalışma iradesine sahip olmasıdır. Yiyecek-içecek sektörü çalışanları, çalışma koşulları ve mesleki beklentilerin yarattığı olumsuz etkilerden kurtulmak için geliştirilebilen duygusal zeka ve çalışma iradesi gibi becerilere ihtiyaç duymaktadır. Bu bağlamda çalışmanın amacı, yiyecek içecek sektörünün gizli kahramanları olan aşçıların sahip oldukları duygusal zekalarının çalışma iradeleri ile olan ilişkisini ortaya koymak ve demografik faktörlere göre de duygusal zeka ve çalışma iradelerindeki farklılıkları belirlemektir. Analiz sonuçları aşçıların duygusal zekaları ile çalışma iradeleri arasında pozitif ilişki olduğunu göstermektedir. Ayrıca aşçıların çalıştığı işyerine göre hem duygusal zeka hem de çalışma iradelerinde farklılıklar gözlemlenirken medeni durum, yaş ve eğitim açısından ise sadece çalışma iradelerinde farklılıklar olduğu tespit edilmiştir.

Makale detayları

THE ANALYSIS OF THE RELATIONSHIP BETWEEN THE COOKS’ EMOTIONAL INTELLEGENCE AND WORK VOLITION: THE DIFFERENCES BASED ON DEMOGRAPHIC FEATURES

Yazarlar:

Çağla Yumuk Mercan | Gülsevim Yumuk Günay

Yayıncı:

Trakya University

Ana Başlıklar:

Çalışma Sosyolojisi

Dergi:

Trakya Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue Özel Sayı, pp.321-340

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298071

pISSN:

1305-7766

Emotional Intelligence, Work Volition, Cooks, Demographic FeaturesDuygusal Zeka

Çalışma İradesi

Aşçılar

Demografik Özellikler

Sayı

Makale detayları

THE ANALYSIS OF THE RELATIONSHIP BETWEEN THE COOKS’ EMOTIONAL INTELLEGENCE AND WORK VOLITION: THE DIFFERENCES BASED ON DEMOGRAPHIC FEATURES

Yazarlar: Çağla Yumuk Mercan | Gülsevim Yumuk Günay

Yayıncı: Trakya University

Ana Başlıklar: Çalışma Sosyolojisi

Dergi: Trakya Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue Özel Sayı, pp.321-340

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001298071

pISSN: 1305-7766

Emotional Intelligence, Work Volition, Cooks, Demographic FeaturesDuygusal Zeka

Çalışma İradesi

Aşçılar

Demografik Özellikler

Sayı

Yazarlar:

Çağla Yumuk Mercan | Gülsevim Yumuk Günay

Yayıncı:

Trakya University

Ana Başlıklar:

Çalışma Sosyolojisi

Dergi:

Trakya Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue Özel Sayı, pp.321-340

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298071

pISSN:

1305-7766