Behind the Kitchen Doors: Unveiling Post-COVID Challenges and Sustainable Solutions for Chefs in the Hospitality Sector

Kurtulus Ozbasar, Mehmet Bahri Saydam (), Ali Ozturen and Mehmet Guven Ardahan
Additional contact information
Kurtulus Ozbasar: Faculty of Tourism, Eastern Mediterranean University, Famagusta 99628, Turkey
Mehmet Bahri Saydam: Faculty of Tourism, Eastern Mediterranean University, Famagusta 99628, Turkey
Ali Ozturen: Faculty of Tourism, Eastern Mediterranean University, Famagusta 99628, Turkey
Mehmet Guven Ardahan: Faculty of Tourism, Eastern Mediterranean University, Famagusta 99628, Turkey

Sustainability, 2024, vol. 16, issue 17, 1-12

Abstract: This study aims to provide a comprehensive exploration of the multifaceted barriers experienced by chefs working within the dynamic and demanding landscape of the hospitality industry. By delving into the intricacies of their work environment, we aim to shed light on the day-to-day hurdles they encounter, offering a detailed understanding of the obstacles they face. In our study, we employed a qualitative research framework to investigate the challenges faced by chefs in the hospitality sector, focusing on their unique experiences. Our data collection involved in-depth interviews with chefs in North Cyprus. Our findings reveal seven predominant problems within the culinary industry, encompassing workload and stress, customer expectations, menu creativity and innovation, team dynamics, career advancements, ingredient sourcing, and technology and automation. These insights serve as a valuable resource for industry professionals and researchers alike who are committed to enhancing the culinary profession and elevating the dining experience for customers. The originality of this study lies in its unique focus on addressing the underrepresented area of research concerning the specific barriers faced by chefs in the tourism and hospitality industry. By exploring the day-to-day hurdles encountered by chefs, this research contributes to both academic knowledge and practical insights that can enhance industry practices and ultimately improve the quality of dining experiences for guests.

Keywords: chefs; hospitality; restaurant; post-COVID challenges; sustainable decent work; Leximancer (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/17/7702/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/17/7702/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:17:p:7702-:d:1471529

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().