Özet:

Abstract In this study, it is aimed to compare the attitudes and demographic characteristics of the students who receive culinary education at the associate degree level towards working in the tourism sector. For this purpose, a survey was used as a data collection tool in the study and 294 students studying at Muğla Sıtkı Koçman University Cookery programs were reached. Frequency and percentage analyzes is used in the interpretation of demographic characteristics. Exploratory factor analysis is applied to determine the dimensions of students' attitudes towards working in the sector. Independent sample t-test and one-way analysis of variance (ANOVA) are used to compare factors and demographic characteristics. According to the results of the research, the majority of the students preferred the cookery program as a first choice. Students' attitudes towards working in the sector are grouped under seven factors. The attitudes of cookery students towards working in the tourism sector differ at different levels according to their demographic characteristics.

Anahtar Kelimeler: