Problems Faced by Future Chefs in The Workplace Training Period: The Example of Isparta Associate Students

Abstract

The tourism sector is among the favorite production sectors for many countries. Food and beverage area constitutes an important part of the sector in terms of production. The food production area, on the other hand, consists of students who employ the most personnel and come for workplace training. There is an intense work flow in the tourism sector, which operates in the all-inclusive system, and problems may be encountered in this area. 184 culinary students were reached in the study investigating the problems faced by young cook candidates who go to tourism facilities for workplace training. Students were asked to evaluate the 75 working days they spent in industrial tourism facilities within the scope of the workplace training model on the work schedule. The study was created based on the data of the students who went to the kitchens for workplace training and the demographic characteristics of the problems they experienced during the education period were compared. It has been concluded that the rate of problems encountered in workplace training is low, that male students feel gender discrimination, that they are not treated fairly in the workplace, and that students generally see workplace practice as a part of training. In the light of the data obtained, suggestions were made with expert opinion in order to minimize the existing problems and adapt the students to the sector as a result of the research.