TOPLU YEMEK SİSTEMİ (CATERİNG) UYGULANAN İŞLETMELERDE ÇALIŞAN PERSONELİN TEMEL MUTFAK BİLGİ DÜZEYLERİNİN TESPİT EDİLMESİ
DETERMINATION OF BASIC CUISINE KNOWLEDGE LEVELS OF PERSONNEL WORKING IN CATERING COMPANIES

Summary/Abstract: The research was conducted on the personnel working in the enterprises providing catering services in Konya. The mass catering sector showed development after World War I. The sector, which became more efficient in the Republican period, gained a great momentum in recent years. As a result of this acceleration, the number of enterprises providing mass catering services has increased rapidly. Despite the rapid increase in the number of enterprises, there is also the difficulty of finding enough qualified staff. The aim of this study is to measure the knowledge level of the personnel working in the catering system and this study was carried out between February-May 2018 in the personnel active in the catering firms serving in the province of Konya. The results were analyzed with SPSS 21 package program. As a result of the research, it was determined that the level of knowledge of the employees who graduated from high school and university level was close to each other, and those who graduated at the primary level had less accurate answers than those who graduated from high school and university level. According to these results, it can be declared that people who work in the sector since the early ages and who are working in the sector have raised the basic kitchen knowledge by the trainings given by the public or private sector.

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