YİYECEK İÇECEK SEKTÖRÜNDE İŞGÜCÜ SÜRDÜRÜLEBİLİRLİĞİ: MEVCUT DURUM, NEDENLER VE SONUÇLAR

Yıl 2023, Sayı: 66, 37 - 45, 31.12.2023

Sevim Usta Serkan Şengül

https://doi.org/10.18070/erciyesiibd.1270412

Öz

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.

Anahtar Kelimeler

Yiyecek İçecek Sektörü, Yiyecek İçecek Servis Personeli, İşgücü Sürdürülebilirliği

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

Öz

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.

Anahtar Kelimeler

Food and Beverage Industry, Food and Beverage Service Personnel, Workforce Sustainability

Kaynakça

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