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

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

1. Abate, M., Christidis, P. ve Purwanto, A. J. (2020). Government support to airlines in the aftermath of the COVID-19 pandemic. Journal of Air Transport Management, 89, 101931.
2. Agarwal, P. (2021). Shattered but smiling: Human resource management and the wellbeing of hotel employees during COVID-19. International Journal of Hospitality Management, 93, 102765.
3. Aguiar-Quintana, T., Nguyen, H., Araujo-Cabrera, Y. ve Sanabria-Díaz, J. M. (2021). Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience. International Journal of Hospitality Management, 94, 102868.
4. Alrawadieh, Z. ve Law, R. (2019). Determinants of hotel guests’ satisfaction from the perspective of online hotel reviewers. International Journal of Culture, Tourism and Hospitality Research, 13(1), 84-97.
5. Balci, Y. ve Çetin, G. (2020). Covid-19 pandemi sürecinin Türkiye'de istihdama etkileri ve kamu açısından alınması gereken tedbirler. İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi, 19(37), 40-58.
6. Bivona, E. ve Cruz, M. (2021). Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19. British Food Journal. Doi: 10.1108/BFJ-07-2020-0643
7. Blit, J. (2020). Automation and Reallocation: Will COVID-19 usher in the future of work?, Canadian Public Policy, 46(2), 192-202.
8. Bufquin, D., Park, J. Y., Back, R. M., de Souza Meira, J. V. ve Hight, S. K. (2021). Employee work status, mental health, substance use, and career turnover intentions: An examination of restaurant employees during COVID-19. International Journal of Hospitality Management, 93, 102764.

9. Brydges, T. ve Hanlon, M. (2020). Garment worker rights and the fashion industry’s response to COVID-19. Dialogues in Human Geography, 10(2), 195-198.
10. Byrd, K. Her, E. Fan, A. Almanza, B. Liu, Y. & Leitch, S. (2021). Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?, International Journal of Hospitality Management, 94, 102821.
11. Bucak, T. ve Yiğit, S. (2021). The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. International Journal of Hospitality Management, 92, 102682.
12. Cankül, D. (2019). İşletmelerde yenilik uygulamaları: Restoran işletmeleri örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 225-240.
13. Chowdhury, M. T., Sarkar, A., Paul, S. K. ve Moktadir, M. A. (2020). A case study on strategies to deal with the impacts of COVID-19 pandemic in the food and beverage industry. Operations Management Research, Doi: 10.1007/s12063-020-00166-9.
14. Çifçi, İ. ve Demirdelen Alrawadieh, D. (2021-yayın aşamasında). Predicting the Future of the Foodservice Industry: A Robot-Based Economy Perspective. Ivanov S. & C. Webster (Ed.), içinde Future Tourism in A Robot-Based Economy, Bristol, UK: Channel View Publications.
15. Daniel, J. (2020). Education and the COVID-19 pandemic. Prospects, 49(1), 91-96.
16. Dedeoğlu, B. B. ve Boğan, E. (2021). The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government. International Journal of Hospitality Management, 95, 102905.
17. Demaitre, E. (2020). COVID-19 pandemic prompts more robot usage worldwide. [URL: https://www.therobotreport.com/covid-19-pandemic-prompts-more-robot-usage] (Erişim Tarihi: 18 Mayıs 2021).
18. Demirdelen Alrawadieh, D. (2021-yayın aşamasında). Mapping the Governmental Response to Covid-19 Pandemic And its Implications on the Hospitality and Tourism Industry: The Case of Turkey. Nunkoo, R., D. Gürsoy, M., Sarıışık & E. Boğan (Ed.), içinde Covid-19 Pandemic And The Hospitality And Tourism Industry, What is Next?, Edward Elgar publishers.
19. Demirdelen Alrawadieh, D. (2021). Does employability anxiety trigger psychological distress and academic major dissatisfaction? A study on tour guiding students. Journal of Tourismology, 7(1), 55-72.
20. Demirkol, Ş. ve Çifçi, İ. (2020). Delving into the Role of Celebrity Chefs and Gourmets in Culinary Destination Marketing. European Journal of Tourism Research, 26, 1-31.
21. Elo, S. ve Kyngäs, H. (2008). The qualitative content analysis process. Journal of Advanced Nursing, 62(1), 107-115.
22. Foo, L. P., Chin, M. Y., Tan, K. L. ve Phuah, K. T. (2020). The impact of COVID-19 on tourism industry in Malaysia. Current Issues in Tourism, Doi: 10.1080/13683500.2020.1777951
23. Fusch, P. I. ve Ness, L. R. (2015). Are we there yet? Data saturation in qualitative research. The qualitative report, 20(9), 1408.
24. Galanakis, C. M., Rizou, M., Aldawoud, T. M., Ucak, I. ve Rowan, N. J. (2021). Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends in Food Science & Technology, 110, 193-200.
25. Galanakis, C. M. (2020). The food systems in the era of the coronavirus (COVID-19) pandemic crisis. Foods, 9(4). https://doi.org/10.3390/foods9040523.
26. Glaser, B. G. ve Strauss, A.L. (1967). The discovery of grounded theory: Strategies for qualitative research. New York: Aldine Publishing Company.
27. Goddard, E. (2021). The impact of COVID‐19 on food retail and food service in Canada: A second assessment. Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie. Doi: doi.org/10.1111/cjag.12282
28. Gössling, S., Scott, D. ve Hall, C. M. (2020). Pandemics, tourism and global change: a rapid assessment of COVID-19. Journal of Sustainable Tourism, https://doi.org/10.1080/09669582.2020.1758708
29. Gursoy, D. ve Chi, C. G. (2020). Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda. Journal of Hospitality Marketing & Management, 29(5), 527-529.
30. Hao, F., Xiao, Q. ve Chon, K. (2020). COVID-19 and China’s hotel industry: Impacts, a disaster management framework, and post-pandemic agenda. International Journal of Hospitality Management, 90, 102636.
31. Hobbs, J. E. (2020). Food supply chains during the COVID‐19 pandemic. Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), 171-176.
32. İbiş, S. (2020). Covıd-19 salgınının seyahat acentaları üzerine etkisi. Safran Kültür ve Turizm Araştırmaları Dergisi, 3(1), 85-98.
33. İşkur (2021). Kısa Çalışma Ödeneği. [URL: https://www.iskur.gov.tr/isveren/kisa-calisma-odenegi/genel-bilgiler/] (Erişim Tarihi: 28 Mayıs 2021).
34. Kim, J. ve Lee, J. C. (2020). Effects of COVID-19 on preferences for private dining facilities in restaurants. Journal of Hospitality and Tourism Management, 45, 67–70.
35. Kim, J., Kim, J. ve Wang, Y. (2021). Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China. International Journal of Hospitality Management, 92, 102752.
36. Kültür ve Turizm Bakanlığı (2021). Turizm Gelirleri ve Giderleri. [URL: https://yigm.ktb.gov.tr/TR-201116/turizm-gelirleri-ve-giderleri.html] (Erişim Tarihi: 27 Mayıs 2021).
37. Lai, I. K. W. ve Wong, J. W. C. (2020). Comparing crisis management practices in the hotel industry between initial and pandemic stages of COVID-19. International Journal of Contemporary Hospitality Management, 32(10), 3135-3156.
38. Luo, Y. ve Xu, X. (2021). Comparative study of deep learning models for analysing online restaurant reviews in the era of the COVID-19 pandemic. International Journal of Hospitality Management, 94, 102849.
39. Lune, H. ve B. L. Berg (2004). Qualitative Research Methods for the Social Sciences. Boston, MA: Pearson.
40. Okat, Ç., Bahçeci, V. ve E. Ocak (2020) COVİD-19 (Yeni Koronavirüs) salgınının neden olduğu krizin yiyecek içecek işletmeleri üzerindeki etkisinin değerlendirilmesi. Uluslararası Güncel Turizm Araştırmaları Dergisi, 4(2), 201-218.
41. Özgüneş, R. E., Bozok, D. ve Küçükaltan, D. (2020). Yiyecek ve içecek sektöründe ileri teknoloji ve pandemik düzene doğru: Yakın gelecekte bir robota ‘Eline Sağlık!’ diyebilir miyiz?. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 22(4), 1124-1139.
42. Panzone, L. A., Larcom, S. ve She, P. W. (2021). Estimating the impact of the COVID-19 shock on UK food retailers and the restaurant sector. Global Food Security, 100495.
43. Resmi Gazete (2020). Kısa Çalışma Ödeneğinin Uzatılması Konulu 3134 Sayılı Cumhurbaşkanı Kararı. [URL: https://www.resmigazete.gov.tr/eskiler/2020/10/20201027-1.pdf] (Erişim Tarihi: 28 Mayıs 2021).
44. Russell, R. ve Faulkner, B. (2004). Entrepreneurship, chaos and the tourism area lifecycle. Annals of Tourism Research, 31(3), 556-579.
45. Saunders, B., Sim, J., Kingstone, T., Baker, S., Waterfield, J., Bartlam, B., Burroughs H. ve Jinks, C. (2018). Saturation in qualitative research: exploring its conceptualization and operationalization. Quality & Quantity, 52(4), 1893-1907.
46. Seyitoğlu, F. ve Ivanov, S. (2021). Service robots as a tool for physical distancing in tourism. Current Issues in Tourism, 24(12), 1631-1634.
47. Sung, Y. K. ve King, B. (2021). Restaurant preventive behaviors and the role of media during a pandemic. International Journal of Hospitality Management, 95,102906.
48. Van Manen, M. (2016). Phenomenology of practice: Meaning-giving methods in phenomenological research and writing. Routledge.
49. Van Manen, M., Higgins, I. ve van der Riet, P. (2016). A conversation with Max van Manen on phenomenology in its original sense. Nursing&Health Science, Special Issue: Qualitative Research,18(1), 4-7.
50. Vo-Thanh, T., Vu, T. V., Nguyen, N. P., Nguyen, D. V., Zaman, M. ve Chi, H. (2021). COVID-19, frontline hotel employees’ perceived job insecurity and emotional exhaustion: Does trade union support matter?. Journal of Sustainable Tourism, Doi: 10.1080/09669582.2021.1910829
51. Wei, C. V., Chen, H. ve Lee, Y. M. (2021). Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-oforigin effect. International Journal of Hospitality Management, 95, 102894.
52. Wilson, M. (2010). Developments in robot applications for food manufacturing. Industrial Robot: An International Journal, 37(6), 498–502.
53. Wong, A. K. F., Kim, S. S., Kim, J. ve Han, H. (2021). How the COVID-19 pandemic affected hotel employee stress: Employee perceptions of occupational stressors and their consequences. International Journal of Hospitality Management, 93, 102798.
54. World Health Organization (2020). WHO Director-General’s opening remarks at the media briefing on COVID-19 [URL: https://www.who.int/director-general/speeches/detail/who-director-general-s-opening-remarks-at-the-media-briefing-on-covid-19---11-march-2020 ] (Erişim Tarihi: 11 Mart 2021).
55. Yang, F. X., Li, X., Lau, V. M. C. ve Zhu, V. Z. (2021). To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis. International Journal of Hospitality Management, 94, 102855.
56. Yost, E., ve Cheng, Y. (2021). Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry. International Journal of Hospitality Management, 95, 102889.
57. Yost, E., Kizildag, M. ve Ridderstaat, J. (2021). Financial recovery strategies for restaurants during COVID-19: Evidence from the US restaurant industry. Journal of Hospitality and Tourism Management, 47, 408-412.
58. Zeng, Z., Chen, P. ve Lew, A. (2020). From high-touch to high-tech: COVID-19 drives robotics adoption. Tourism Geographies, 22(3), 724-734.