Sezonluk ve Sürekli Çalışan Mutfak Personelinin İş Stresi Üzerine Karşılaştırmalı Bir Değerlendirme

Yıl 2026, Cilt: 27 Sayı: 1, 293 - 323, 17.03.2026

Mehmet Özdamar

https://doi.org/10.17494/ogusbd.1756452

https://izlik.org/JA33LT89FK

Öz

Bu araştırma, turizm sektöründeki mutfak personelinin çalışma düzenine göre iş stresi farklılıklarını incelemektedir. Antalya'daki beş yıldızlı otellerde çalışan 500 mutfak personelinden toplanan veriler, sezonluk çalışanların sürekli çalışanlara kıyasla daha yüksek iş stresi yaşadığını göstermiştir. Sezonluk çalışanlar için iş güvencesizliği ve kariyer gelişimi eksikliği temel stres kaynakları olurken, sürekli çalışanlar için yetersiz molalar ve yönetim tarzı öne çıkmaktadır. Pozisyonun moderatör etkisi gözlenmiş, özellikle sezonluk çalışan aşçıbaşı ve yardımcılarının daha fazla stres yaşadığı belirlenmiştir. İş-yaşam dengesi açısından sezonluk çalışanların daha dezavantajlı olduğu tespit edilmiştir. Araştırma sonuçları, işletmelerin iş güvencesi sağlama, kariyer gelişim programları oluşturma ve esnek çalışma düzenlemeleri yaparak personelin stresini azaltması ve memnuniyetini artırması gerektiğini ortaya koymaktadır. Bu iyileştirmeler hem çalışan refahını hem de hizmet kalitesini olumlu etkileyecektir.

Anahtar Kelimeler

İş stresi , Mutfak personeli , Sezonluk çalışma , Turizm sektörü , İş-yaşam dengesi

A Comparative Assessment on Job Stress of Seasonal and Permanent Kitchen Staff

https://izlik.org/JA33LT89FK

Öz

Thiresearchexamines the differences in job stress according to the working arrangement of kitchen staff in the tourism sector. Data collected from 500 kitchen personnel working in five-star hotels in Antalya shows that seasonal workers experience higher job stress compared to permanent staff. For seasonal workers, job insecurity and lack of career development are the main sources of stress, while insufficient breaks and management style stand out for permanent employees. A moderator effect of position was observed, with head chefs and their assistants who work seasonally experiencing more stress. In terms of work-life balance, seasonal workers were found to be more disadvantaged. The research results reveal that businesses need to reduce staff stress and increase satisfaction by providing job security, creating career development programs, and making flexible work arrangements. These improvements will positively affect both employee welfare and service quality.

Anahtar Kelimeler

Job stress , Kitchen staff , Seasonal employment , Tourism sector , Work-life balance

Kaynakça

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