Otel Mutfaklarında Stajyer İstihdamı ve Beceri Eğitimi Yeterliğine Yönelik Bir Uygulama
Trainee Emploment in Hotel Kitchens and an Application For Qualification of Skill Education

Summary/Abstract: The aim of this study is to determine the vocational educational levels of chefs who are employed for 3, 4 and 5 star hotels in Ankara and Antalya, and to analyze the factors which affect the practical education process of cookery trainees in hotels. The sample of the research is constituted from 405 chefs who are employed for 3, 4 and 5 star hotels in Ankara and Antalya. Public survey was used for data collection. The validity and reliability studies of the scale employed were implemented; following this the questionnaire was applied between April 30 and June 30 to the sample population. Data obtained were analyzed through “frequency”, percentage”, “t-test for relatedsampling one-factor variance (ANOVA) and Bonferroni test”.

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