Aşçıların Mutfakta Alkol Tüketim Durumlarına Yönelik Bir Araştırma: Ankara İli Örneği

Yıl 2024, , 1519 - 1539, 15.10.2024

Elif Kaymaz , Şevki Ulema

https://doi.org/10.33206/mjss.1340081

Öz

İş yaşamında bireyler demografik, sosyo-kültürel, fiziksel, psikolojik vb. gibi pek çok nedenlerle alkol tüketimine yönelebilmektedir. İşyerinde aşırı alkol tüketimi iş kazaları, performans kaybı, işe geç gelme ya da gelmeme, sözlü ve/veya fiziksel saldırganlıklar gibi olumsuz birtakım sonuçlar meydana getirmektedir. Bu araştırma aşçıların mutfakta alkol tüketim durumlarını tespit etmek amacıyla gerçekleştirilmiştir. Veri toplamada nitel araştırma yöntemlerinden birisi olan yarı yapılandırılmış görüşme tekniği kullanılmıştır. Araştırmanın evrenini Ankara’da çalışan/çalışmış olan aşçılar oluşturmaktadır. Maksimum çeşitleme ve kartopu örnekleme teknikleriyle dokuz erkek ve altı kadın olmak üzere toplamda 15 katılımcıya ulaşılmıştır. Araştırmadan elde edilen bulgulara göre; katılımcılar, mutfakta alkol tüketiminin bulunduğunu (%38) düşünmektedir. Ancak katılımcılar, %53 oranıyla alkol tüketiminin mutfağın örgüt kültüründe yer almadığını belirmişlerdir. Aşçıların alkol tüketiminde etkili olan ilk nedenin stres faktörü (%18) olduğu tespit edilmiştir. Araştırmada aşçıların demografik özellikleri (%73), dini inanışları (%71) ve kişilik özellikleriyle (%100) alkol tüketimleri arasında bir ilişki olduğunu algıladıkları saptanmıştır. Aynı zamanda stres (%80), mutfağın fiziksel özellikleri (%71), çalışma günleri, saatleri, zaman baskısı, ücret ve benzeri faktörlerle (%86) aşçının alkol tüketimi arasında bir ilişki algılandığı tespit edilmiştir. Alkolün mutfaklarda erişebilir (%72) olmasıyla aşçıların alkol tüketimi arasında bir ilişki algılandığı da saptanmıştır. Tespit edilen bu ilişkilerin aşçıları alkole yönlendirmede etkili olduğu sonucuna ulaşılmıştır. Mutfakta yaşanılan mobbing ve taciz gibi etkenlerle (%60) aşçıların alkol tüketimi arasında bir ilişki olduğuna yönelik bulgu elde edilmemiştir. Araştırma sonucunda; işletmecilere, aşçılara ve diğer araştırmacılara yönelik çeşitli öneriler geliştirilmiştir. Aşçıların sigara vb. zararlı madde kullanımı üzerine araştırmalar yapılması, alkol tüketen aşçılar psikolojik yardım hizmeti sunulması, mutfak içerisinde alkol tüketen aşçılara ise disiplin cezası verilmesi bu önerilerden birkaçıdır.

Anahtar Kelimeler

Turizm, mutfakta alkol tüketimi, alkol tüketiminin etkenleri, alkol tüketimi etkileri

Etik Beyan

“Aşçıların Mutfakta Alkol Tüketim Durumlarına Yönelik Bir Araştırma: Ankara İli Örneği” başlıklı çalışmanın yazım sürecinde bilimsel kurallara, etik ve alıntı kurallarına uyulmuş; toplanan veriler üzerinde herhangi bir tahrifat yapılmamış ve bu çalışma herhangi başka bir akademik yayın ortamına değerlendirme için gönderilmemiştir. Gerekli olan etik kurul izinleri Sakarya Uygulamalı Bilimler Üniversitesi Etik Kurulu’nun 03.08.2023 tarih ve 92429 sayılı toplantısında alınmıştır.

A Study on Alcohol Consumption of Chefs in the Kitchen: The Case of Ankara Province

Öz

Individuals in business life demographic, socio-cultural, physical, psychological, etc. may lead to alcohol consumption for many reasons. Excessive alcohol consumption in the workplace causes some negative consequences such as occupational accidents, loss of performance, lateness or absenteeism, verbal and/or physical aggression. This research was carried out to determine the alcohol consumption status of the cooks in the kitchen. Semi-structured interview technique, which is one of the qualitative research methods, was used to collect data. The universe of the research consists of cooks who work/have worked in Ankara. With maximum variation and snowball sampling techniques, a total of 15 participants, nine men and six women, were reached. According to the findings obtained from the research; respondents think that there is alcohol consumption in the kitchen (38%). However, the participants, with a rate of 53%, stated that alcohol consumption is not included in the organizational culture of the kitchen. Stress factor (18%) was found to be the first factor influencing the alcohol consumption of cooks. In the study, it was determined that cooks perceived a relationship between their demographic characteristics (73%), religious beliefs (71%) and personality traits (100%) and alcohol consumption. At the same time, it was determined that there was a relationship between stress (80%), the physical characteristics of the kitchen (71%), working days, hours, time pressure, wages and similar factors (86%) and the alcohol consumption of the cook. It was also determined that there was a relationship between the availability of alcohol in kitchens (72%) and the alcohol consumption of cooks. It was concluded that these relationships were effective in directing cooks to alcohol. There was no evidence of a relationship between the factors such as bullying and harassment in the kitchen (60%) and the alcohol consumption of the cooks. As a result of the research; various suggestions have been developed for business operators, cooks and other researchers.

Anahtar Kelimeler

Tourism, alcohol consumption in the kitchen, factors of alcohol consumption, effects of alcohol consumption

Kaynakça

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