Özet:

Abstract The aim of this study is to reveal the effects of how the kitchen departments of five-star hotels in Antalya are affected by the COVID-19 outbreak, from the perspective of kitchen chefs. The qualitative research method was carried out and the data were obtained from 20 executive chefs with the face-to-face interviews between 2-18 December 2021 and the data were analyzed viacontent analysis. As a result of the research, findings were obtained regarding the positive and negative effects of the COVID-19 pandemic on the kitchen departments of hotels, the changes that have occurred in the kitchen department, and the sustainability of the changes. One of the remarkable results of the study is, some of the chefs completely and some of them partially want to continue the new practices brought by the COVID-19 outbreak. Accordingly, some of the kitchen chefs state that with the effect of the changes held during COVID-19 hotel businesses are transforming from an all-inclusive system to an all-alacarte system. The chefs stated that it is possible to provide personalized service with the new regulations, and in this respect, it constitutes a good alternative to the all-inclusive system. However, some of kitchen chefs are not satisfied with the new regulations and want to completely return to the previous system.

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