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Turizm sektörü, önemli hizmet alt sektörlerinden biri olup, bu sektörün istihdamına katkı sunacak personelin gerekli mesleki donanıma sahip olması elzemdir. Ancak özellikle fakülteler nezdinde turizme yönelik mesleki eğitim çeşitli sebeplerden ötürü ikinci planda kalmaktadır. Bu durum zaman içerisinde öğrencilerin sektörün işleyişinden uzaklaşmasına ve özellikle stajlar ile tanıştığı turizm hizmetlerinden soğumasına sebep olmaktadır. Bu nedenle özellikle fakültelerde mesleki eğitime yönelik uygulamalı derslerin verilmesi ve bu derslere yönelik bir bilinç aşılanması önem arz etmektedir. Bu araştırmada, Kastamonu Üniversitesi Turizm Fakültesi Turizm İşletmeciliği bölümü öğrencilerinin uygulamalı mutfak eğitimine ilişkin tutumları ile öğrencilerin uygulamalı mutfak dersleri kapsamında sunduğu hizmete yönelik müşteri memnu-niyetini tespit etmek amaçlanmıştır. Buna binaen öğrencilerin dersi almadan önce ve aldıktan sonraki tutumlarında; ders kapsamında sunulan hizmete yönelik müşteri memnuniyeti ile normal zamanda sunulan hizmet arasındaki memnuniyet düzeyinde herhangi bir farklılık olup olmadığı ölçülmüştür. Araştırma kapsamında toplam 170 öğrenci anketine ve toplam 495 müşteriye ulaşılmıştır. Araştırma 2017-2018 güz yarıyılı içeri-sinde gerçekleştirilmiştir. Araştırma sonucunda, öğrencilerin uygulamadan önceki ve sonraki düşüncelerine ilişkin faktör ortalamaları arasında istatistiksel olarak anlamlı farklılıklar tespit edilmiştir. Mutfak personelinin sunduğu hizmet ile ders kapsamında sunulan hizmete yönelik müşteri memnuniyetinde personel kalitesi, hizmet kalitesi ve genel memnuniyet açısından anlamlı farklılık tespit edilmiştir.
The tourism sector is one of the significant service sub-sectors, and it is crucial that the employees belonging to this sector have the necessary professional skills. However, vocational training, especially at the faculty level, is still secondary for-several reasons. In time, this causes students to distance themselves from the way the sector operates and they become alienated from the tourism sector, to which they are introduced through internships. Therefore, it is crucial that practical classes are offered especially at the faculty level to contribute to students’ vocational training and increase their awareness about these classes. The purpose of this study is to examine the thoughts of stu-dents at the Tourism Management Department in the School of Tourism at Kastamonu University on practical kitchen classes and customer satisfaction with the services provided by stu-dents within these classes. In this aspect, we measured whether a difference between students' thoughts before and after taking the class was present and whether there was a difference between customer satisfaction towards the services provided as part of the classes and the level of satisfaction towards the services provided under normal circumstances. Surveys were completed by 170 students and 495 customers. The study was conducted in the Summer semester of the 2017-2018 academic year. Through this study, we determined that there is a statistically significant difference between the factor means of stu-dents' thoughts before and after the practice. We found a sig-significant difference between customer satisfaction with the ser-vices provided as part of the class and customer satisfaction with the services provided by the kitchen staff regarding staff quality, service quality, and overall satisfaction.
The tourism sector is one of the significant service sub-sectors, and it is crucial that the employees belonging to this sector have the necessary professional skills. However, voca-tional training, especially at the faculty level, is still secondary for–several reasons. In time, this causes students to distance themselves from the way the sector operates and they become alienated from the tourism sector, to which they are introduced through internships. Therefore, it is crucial that practical classes are offered especially at the faculty level to contribute to students’ vocational training and increase their awareness about these classes. The purpose of this study is to examine the thoughts of stu-dents at the Tourism Management Department in the School of Tourism at Kastamonu University on practical kitchen classes and customer satisfaction with the services provided by stu-dents within these classes. In this aspect, we measured whether a difference between students’ thoughts before and after taking the class was present and whether there was a difference be-tween customer satisfaction towards the services provided as part of the classes and the level of satisfaction towards the services provided under normal circumstances. Surveys were completed by 170 students and 495 customers. The study was conducted in the Fall semester of the 2017–2018 academic year. Through this study, we determined that there is a statisti-cally significant difference between the factor means of stu-dents’ thoughts before and after the practice. We found a sig-nificant difference between customer satisfaction with the ser-vices provided as part of the class and customer satisfaction with the services provided by the kitchen personnel regarding personnel quality, service quality, and overall satisfaction.
Alan : Eğitim Bilimleri
Dergi Türü : Uluslararası
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