AŞÇILIK EĞİTİMİ ALAN ÖĞRENCİLERİN MESLEKİ YETERLİLİKLERİNİN İNCELENMESİ

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dc.authorid0000 0001 6552 4559en_US
dc.contributor.authorÖzaltaş Serçek, Gülseren
dc.contributor.authorÇimar, Süleyman
dc.date.accessioned2023-12-07T09:23:32Z
dc.date.available2023-12-07T09:23:32Z
dc.date.issued2019en_US
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Turizm İşletmeciliği Bölümüen_US
dc.description.abstractThe changes and improvements in the food and beverage sector, is creating more necessity for qualified personnel. The training of qualified personnel depends on the quality of the education to have well-trained and qualified personnel. In this study, the quality of the education of the students who are being trained at the vocational high schools’ cookery education departments was evalueted by the conlusion af the survey which is applied to the managing personnel of the facilities fort he intership. A wide measure literature study has been made about the cookery training given in the vocational high schools, and the qualifications of the students are determined. In the director of determined qualifications, survey questions have been prepared to measure how much of the qualifications the students have gained in theorical and practical aspects. The surveys have been applied to the 382 managing personnels working in the kitchens of the 4-5 stars hotels and touristic restaurants which are doing internship practices in İstanbul. The outcome data was processed through SPSS 21. application (Statical Package for the Social Sciences) and analyzed. Frequency analysis was used to calculate the distribution of the response to each question in the survey. Descriptive Analysis was used to show the mean values of the Likert-type questions. In the study, T (Student) test was used to determine whether there was a significant difference between the averages of theoretical and practical proficiency levels. As a result of the analysis, it was determined that the students who have received the cookery education gained the highest qualifications with a theoretical average of 4.22, in practice, it was found that they gained a lower level than the theoretical level with an average of 3.91. A statistically significant difference was found between the theoretical and practical training given. As a result of the interviews conducted with responsible personnel, the reasons for the inadequacy of the quality of education were determined and suggestions were made on what should be done to increase the quality.en_US
dc.identifier.endpage61en_US
dc.identifier.startpage47en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/4444
dc.institutionauthorÖzaltaş Serçek, Gülseren
dc.language.isotren_US
dc.relation.ispartofTOURISM, DEVELOPMENT STUDIES AND URBANIZATIONen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectScience of Gastronomy, Cookery, Cookery Education.en_US
dc.titleAŞÇILIK EĞİTİMİ ALAN ÖĞRENCİLERİN MESLEKİ YETERLİLİKLERİNİN İNCELENMESİen_US
dc.typeBook Chapteren_US

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