A Research on Determination of Burnout Levels of Cookery in Kars Province

Abstract

The cookery profession is an important branch of art in terms of providing the same taste and continuity of the business. The concept of burnout is a concept that reduces the performance of the cooks, causes them to move away from their work and reduces the productivity. In this study, it was aimed to determine the burnout levels of cooks working under heavy and heavy conditions. Firstly, the literature review was conducted and it was determined that such a study on cooks had not been done before and this study was carried out in order to contribute to the literature. In the light of the data obtained from Maslach Burnout Inventory applied to 127 cooks in Kars province, burnout levels of cookery were determined. As a result of the analysis, it was found that there was no significant difference between the chefs in terms of burnout subdimensions according to gender, marital status, education level and partially significant differences in burnout levels according to experience, income and age. It was found that the average of the cookery participating in the study was in the emotional exhaustion sub-dimension (x̄: 1.54), the average in the depersonalization sub-dimension (x̄: 1.59) and the average in the personal achievement sub-dimension (x̄: 2.04). As a result, it was determined that the cookery experienced low levels of burnout.