Covid-19 Salgını Sonrası Yiyecek ve İçecek Sektörü: Mutfak Şeflerinin Perspektiflerine Yönelik Bir Araştırma

Yıl 2021, , 439 - 454, 24.09.2021

Derya Demirdelen Alrawadıeh , Ibrahim Cifci

https://doi.org/10.32572/guntad.944613

Cited By: 3

Öz

COVID-19 salgını yiyecek içecek sektörünü ciddi oranda etkilemiştir. Böylesine geniş çaplı bir salgının sektörü nasıl etkilediğini ortaya koymak oldukça önemli görülmektedir. Bu önemden hareketle araştırmanın amacı, COVID-19 salgını sırasında yiyecek-içecek sektörünün durumuna yönelik mutfak şeflerinin bakış açılarını belirlemek ve salgın sonrasındaki beklentileri ortaya koymaktır. Bu amaçla, toplamda 18 mutfak şefi ile görüşülmüştür. Elde edilen veriler içerik analizine tabi tutulmuş olup, sektörün durumuna yönelik mutfak şeflerinin bakış açıları iki başlık altında ele alınmıştır. Bunlar; COVID-19 salgını sırasında yiyecek-içecek sektörü (çalışanlar açısından algılar, değişen tüketici ihtiyaçları ve sektöre yönelik genel görüşler) ve COVID-19 salgını sonrasında yiyecek-içecek sektöründe ortaya çıkabilecek değişiklikler (yenilik uygulamaları, hijyen ve sanitasyon, robotik uygulamalar) olarak belirlenmiştir. Bu araştırma, COVID-19 salgını sırasında pandemiden fazlası ile etkilenmiş olan yiyecek ve içecek sektörüne yönelik sınırlı olan alan yazına teorik katkı sunmakta; aynı zamanda yiyecek içecek sektörüne, sektör paydaşlarına ve sektör çalışanlarına uygulamaya yönelik öneriler geliştirmektedir.

Anahtar Kelimeler

COVID-19 Pandemisi, Yiyecek ve İçecek Sektörü, Mutfak Şeflerinin Perspektifleri

The Food and Beverage Sector in the Aftermath of the COVID-19: The Perspective of Chefs

Öz

The COVID-19 pandemic has largely affected the food and beverage industry. It is important to understand how such a large-scale epidemic has affected the sector. In this vein, this paper aims to examine the perceptions of Turkish chefs about the potential impacts of the pandemic of the food and beverage industry during with focus on their expectations after the epidemic. For this purpose, a total of 18 chiefs were interviewed. The study examined the perceptions of Turkish chefs in two key directions: during COVID-19 (perceptions for employees, changing consumer needs and general views on the industry) and after COVID-19 (innovation practices, hygiene and sanitation, robotic applications). This research makes a theoretical contribution to the limited literature on the food and beverage industry the COVID-19 pandemic. The study also suggests practical implications for the food and beverage industry.

Anahtar Kelimeler

COVID-19 Pandemic, Food and Beverage Industry, Chefs

Kaynakça

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