THE EFFECTS OF STUDENT EXPECTATIONS ON THE PROFESSION CHOICE: A RESEARCH ON CULINARY STUDENTS
Yazarlar (3)
Ordu Üniversitesi, Türkiye
Sakarya Uygulamalı Bilimler Üniversitesi, Türkiye
Dr. Öğr. Üyesi Nercü DURMUŞ AYDIN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale |
| Dergi Adı | Journal of gastronomy, hospitality and travel (Online) |
| Dergi ISSN | 2619-9548 |
| Dergi Tarandığı Indeksler | ASOS |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2021 |
| Cilt No | 4 |
| Sayı | 1 |
| Sayfalar | 75 / 84 |
| DOI Numarası | 10.33083/joghat.2021.59 |
| Makale Linki | http://dx.doi.org/10.33083/joghat.2021.59 |
| Özet |
| The world is faced with a process of change that is progressing faster day by day. The leading subject on which the change process is mostly felt is consumption patterns. Rapid changes have been experienced especially regarding nutrition, which is one of the basic needs of human beings and consumption patterns becoming widespread globally come in sight. All of these mediated the development of the concept of gastronomy and in this context, paved the way for Culinary's standing out as one of the important professions of the age. Parallel to these developments, departments are opened in universities in many countries on cooking and gastronomy, mainly being in Turkey. Therefore, the studies aimed at students who are trained in Culinary and Gastronomy are important for shaping the future of the profession. The aim of this study is to determine the effects of Culinary students' occupational expectations on their professional preferences in the light of this information. Quantitative research methods were utilized in the study. Questionnaire technique was used as the data collection method. The research population of the study consists of 102 students enrolled in the Department of Culinary of Istanbul Esenyurt University in 2020-2021 academic year. The sample data was collected from 85 students. According to the results of the study, while the dimensions "suitability" and "necessity," as dimensions of the choice of profession or department were explained by occupational expectation, it was found that the "attainment" dimension was not explained by occupational expectation. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 4 |