The aim of this study is to determine the relationship between the reasons for workers employed in catering and kitchen departments leaving their jobs and their job satisfaction. In accordance with this purpose, data were collected by a convenience sampling method with 244 employees between 10.04.2019-24.04.2019 including food and beverage and kitchen departments in the three, four, and five-star hotels operating in Eskişehir. According to the data obtained, it is concluded that the majority of the hotel employees consider the fact that the wages paid in the enterprises are not satisfactory and that there is not a significant relationship between the reasons for hotel employees' ceasing of employment and their occupational satisfaction levels. It can be stated that employees have a great role in increasing the rate of profit, which is the main purpose of the hotel enterprises, to run the business smoothly, and to ensure customer satisfaction and loyalty. Therefore, it is an important issue to focus on meeting the professional satisfaction levels of the employees and determining the possible factors that may lead to ceasing employment.
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary preparation, cooking, or budgeting. The inclusion of these dishes in the fast-breaking menu during the Ramadan and making small adjustments in accordance with customer feedback would help include these meals. During this study, the kitchen staff gained insight regarding Ottoman cuisine, they became more adept at implementing fruity meat techniques, and the business managers and owners showed much care and support toward upholding of Ottoman ethnic foods. Recognizing the growing demand for ethnic food, fruity meat dishes of Ottoman cuisine is been brought into businesses.
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