Konaklama İşletmelerinde Çalışan Mutfak Personelinin Gıda Hijyeni Bilgi Düzeyinin Belirlenmesi: Konya Örneği
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, Konya’da bulunan konaklama işletmelerindeki mutfak personelinin gıda hijyeni bilgi düzeyinin belirlenmesi amacıyla yapılmıştır. Katılımcıların gıda hijyeni bilgi düzeyi çalışmanın ana temasını oluştururken, hipotezlerden oluşturulan altı alt boyut da araştırma kapsamındadır. Turizm konaklama işletme mutfaklarındaki olumsuzlukların olumlu yönde değişim göstermesi ya da tedbir alınması yönünden bu çalışma önem arz etmektedir. Gerçekleştirilen bu araştırmanın en önemli özelliklerinden bir diğeri de mutfak personelinin gıda hijyeni bilgi düzeyinin belirlenmeye çalışıldığı yeni bir ölçeğin ortaya konulmasıdır. Araştırma iki aşamada gerçekleşmektedir. İlk aşamada literatür taranarak elde edilen bilgiler ortaya konulmuştur. Araştırmanın ikinci bölümünde ise konaklama işletmelerinde çalışan mutfak personelinin gıda hijyeni bilgi düzeyi ölçülmüştür. Çalışma için yapılandırılmış soru formu hazırlanmış ve veriler nicel araştırma yöntemlerinden anket tekniği ile toplanmıştır. Olasılığa dayalı olmayan örnekleme yöntemlerinden amaca göre örnekleme ile yapılan anket uygulaması, Konya ili konaklama işletmelerinde çalışan toplamda 273 mutfak personeline uygulanmıştır. Anket iki bölümden oluşmaktadır. Birinci bölümde işletmelerde çalışan mutfak personelinin demografik özellikleri, ikinci bölümde ise çalışan mutfak personelinin gıda hijyeni bilgi düzeyi ölçülmüştür. Geliştirilen ölçek 30 sorudan ve 2 boyuttan (Mutfak Hijyen Kuralları ve Kişisel Hijyen Kuralları) oluşmuş olup, 5’li Likert Tipi Ölçek kullanılmıştır. Çalışmada, elde edilen veriler faktör yapılarının uygunluğunun değerlendirilmesi için açıklayıcı faktör analizi yöntemlerine uygun şekilde analiz edilmiştir. Yapılan analiz sonucunda mutfak personelinin gıda hijyeni bilgi düzeyi ölçeğinin geçerli ve güvenilir bir ölçüm aracı olduğu saptanmıştır. Değerlendirilen sonuçlara göre, toplam 30 anket önerisinden en yüksek ortalamaya sahip ölçek “Mutfakta çalışırken sigara içilmemelidir” ölçeği olurken en düşük ortalama puanına sahip olan ölçek ise “Yemek pişirirken saç kıllarının dökülmesini önlemek için bone takılmalıdır” bilgi düzeyi ölçeği olmuştur. Araştırmada kullanılan hijyen bilgi ölçme düzeyine ilişkin verilerin normal dağılım gösterdiği belirlenmiştir. Hem Mutfak Hijyen Kuralları boyutu hem de Kişisel Hijyen Kuralları boyutu ile katılımcıların cinsiyetleri arasında hiçbir ilişki bulunamazken, Kişisel Hijyen Kuralları boyutu katılımcıların yaşları ile anlamlı bir farklılık göstermektedir. Katılımcıların eğitim düzeyinin hijyen bilgi düzeyi boyutları ile anlamlı farklılık göstermediği tespit edilmiştir. Ayrıca her iki boyutun katılımcıların görevlerine, mesleki eğitim alma durumları ve çalışma sürelerine göre de anlamlı farklılık göstermediği bulunmuştur. Araştırmada eksik ve yetersiz olunan durumlar belirlenerek gerekli önlemlerin alınmasına yönelik önerilerde bulunulmuştur.
This study was carried out to determine the food hygiene knowledge level of the kitchen staff in the accommodation establishments in Konya. While the food hygiene knowledge level of the participants constitutes the main theme of the study, six sub-dimensions formed from the hypotheses are also within the scope of the research. This study is important in terms of positive changes in tourism accommodation business kitchens or taking precautions. Another of the most important features of this research is the introduction of a new scale in which the food hygiene knowledge level of the kitchen staff is tried to be determined. The research takes place in two stages. In the first stage, the information obtained by scanning the literature was revealed. In the second part of the study, the food hygiene knowledge level of the kitchen staff working in accommodation enterprises was measured. A structured questionnaire was prepared for the study and the data were collected with the questionnaire technique, one of the quantitative research methods. The survey application, which was made with sampling according to the purpose, one of the non-probability sampling methods, was applied to a total of 273 kitchen staff working in accommodation enterprises in Konya. The survey consists of two parts. In the first part, the demographic characteristics of the kitchen staff working in the enterprises, and in the second part, the food hygiene knowledge level of the working kitchen staff were measured. The developed scale consisted of 30 questions and 2 dimensions (Kitchen Hygiene Rules and Personal Hygiene Rules), and a 5-point Likert Type Scale was used. In the study, the obtained data were analyzed in accordance with explanatory factor analysis methods to evaluate the suitability of factor structures. As a result of the analysis, it was determined that the food hygiene knowledge level scale of the kitchen staff is a valid and reliable measurement tool. According to the evaluated results, the scale with the highest average among 30 questionnaire suggestions was the scale "No smoking while working in the kitchen", while the scale with the lowest average score was the knowledge level scale "Bond should be worn to prevent hair loss while cooking". It was determined that the data regarding the level of hygiene knowledge measurement used in the study showed a normal distribution. While no relationship was found between both the Kitchen Hygiene Rules dimension and the Personal Hygiene Rules dimension and the gender of the participants, the Personal Hygiene Rules dimension showed a significant difference with the age of the participants. It was determined that the education level of the participants did not differ significantly with the hygiene knowledge level dimensions. In addition, it was also found that both dimensions did not differ significantly according to the tasks of the participants, their vocational training status and working time. In the research, deficiencies and insufficient situations were determined and suggestions were made for taking necessary precautions.
This study was carried out to determine the food hygiene knowledge level of the kitchen staff in the accommodation establishments in Konya. While the food hygiene knowledge level of the participants constitutes the main theme of the study, six sub-dimensions formed from the hypotheses are also within the scope of the research. This study is important in terms of positive changes in tourism accommodation business kitchens or taking precautions. Another of the most important features of this research is the introduction of a new scale in which the food hygiene knowledge level of the kitchen staff is tried to be determined. The research takes place in two stages. In the first stage, the information obtained by scanning the literature was revealed. In the second part of the study, the food hygiene knowledge level of the kitchen staff working in accommodation enterprises was measured. A structured questionnaire was prepared for the study and the data were collected with the questionnaire technique, one of the quantitative research methods. The survey application, which was made with sampling according to the purpose, one of the non-probability sampling methods, was applied to a total of 273 kitchen staff working in accommodation enterprises in Konya. The survey consists of two parts. In the first part, the demographic characteristics of the kitchen staff working in the enterprises, and in the second part, the food hygiene knowledge level of the working kitchen staff were measured. The developed scale consisted of 30 questions and 2 dimensions (Kitchen Hygiene Rules and Personal Hygiene Rules), and a 5-point Likert Type Scale was used. In the study, the obtained data were analyzed in accordance with explanatory factor analysis methods to evaluate the suitability of factor structures. As a result of the analysis, it was determined that the food hygiene knowledge level scale of the kitchen staff is a valid and reliable measurement tool. According to the evaluated results, the scale with the highest average among 30 questionnaire suggestions was the scale "No smoking while working in the kitchen", while the scale with the lowest average score was the knowledge level scale "Bond should be worn to prevent hair loss while cooking". It was determined that the data regarding the level of hygiene knowledge measurement used in the study showed a normal distribution. While no relationship was found between both the Kitchen Hygiene Rules dimension and the Personal Hygiene Rules dimension and the gender of the participants, the Personal Hygiene Rules dimension showed a significant difference with the age of the participants. It was determined that the education level of the participants did not differ significantly with the hygiene knowledge level dimensions. In addition, it was also found that both dimensions did not differ significantly according to the tasks of the participants, their vocational training status and working time. In the research, deficiencies and insufficient situations were determined and suggestions were made for taking necessary precautions.
Açıklama
Anahtar Kelimeler
Gıda Hijyeni, Mutfak Personeli, Konaklama İşletmeleri, Hospitality Businesses, Food Hygiene, Kitchen Staff
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Novruzov, A., (2022). Konaklama İşletmelerinde Çalışan Mutfak Personelinin Gıda Hijyeni Bilgi Düzeyinin Belirlenmesi: Konya Örneği. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Sosyal Bilimler Enstitüsü, Konya.
