Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6717
Title: Occupational challenges facing chefs: the case of Cyprus
Authors: Kyprianou, George 
Pavlou, Iphigenia 
Zopiatis, Anastasios 
Keywords: Tourism
Hospitality
Cooks
Cyprus
Issue Date: 2011
Publisher: Taylor & Francis
Source: Journal of quality assurance in hospitality and tourism, 2011, Volume 12, Issue 2, Pages 104-120
Abstract: Despite the euphoria caused by the enhanced popularity of culinary professions in Cyprus, stakeholders are skeptical of the numerous occupational challenges facing the profession. This research investigates the occupational challenges facing Chefs working in Cyprus. This article explores the perceptions of Chefs, in terms of importance and perceived level of satisfaction, on twenty issues shaping their occupation. Findings revealed that the five most important occupational issues are job security, monetary rewards and fringe benefits, appreciation by top management, training and development activities and the quality of working environment. In addition, the study examines whether significant differences exist between the Chefs' perceptions of occupational challenges and variables such as age, years of hospitality experience, type of hospitality establishment currently employed, educational background and job classification
URI: http://ktisis.cut.ac.cy/handle/10488/6717
ISSN: 1528-008X
DOI: 10.1080/1528008X.2011.541822
Rights: © Taylor & Francis Group, LLC
Appears in Collections:Άρθρα/Articles

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