Chef’s Competency as a Key Element in Food Tourism Success: A Literature Review

Mahfud, Tuatul; Pardjono,; Lastariwati, Badraningsih

doi:10.30892/gtg.26329-417

Cited by 17 publications

(21 citation statements)

References 79 publications

(82 reference statements)

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“…Thus, an effective and credible food safety regulatory system remains a critically important role in public policy [ 27 ]. In catering establishments, it is essential to maintain a well-prepared and trained staff with good manufacturing practices (GMP) [ 28 ]. Because of this, non-compliance with food control and hygiene protocols, as well as HACCP in gastronomy tourism, can contribute to disease outbreaks [ 29 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador

Guadalupe-Moyano

Buele

Carvache‐Franco

et al. 2022

Foods

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In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence, five local restaurants were audited for compliance to good manufacturing practices (GMP), considering requirements for personnel, raw materials, facilities, equipment and utensils, quality assurance and storage conditions. Concurrently, four groups of ready-to-serve foods were sampled: rice, fish, natural juice, and raw salads to analyze total coliforms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. The results confirmed the absence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. However, values outside the norm for total coliforms were quantified in three food groups. There was an average compliance of 66.46 ± 16.67% regarding GMP with no significant difference in compliance between the six groups of requirements. These results indicate that work is needed to improve GMP, increase the hygienic quality of food and enhance the gastronomy offered in San Pablo.

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Section: Literature Reviewmentioning

confidence: 99%

Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador

Guadalupe-Moyano

Buele

Carvache‐Franco

et al. 2022

Foods

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“…There are opposing views on creativity as an important competency; Robinson et al (2014) put creativity on the top of the list, whereas Zopiatis (2010) at the bottom of the list as the least important. However, Mahfud et al (2019) support that creativity is important as it ensures food tourism sustainability. They also propose that innovation and the development of new ideas are important skills that usually reflect the development of new dishes based on the market's needs.…”

Section: Literature Reviewmentioning

confidence: 99%

Chefs' competencies: a stakeholder's perspective

Marinakou

Giousmpasoglou

2020

JHTI

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PurposeIn view to the skills gap challenge in the chefs' occupation, the purpose of this study was to identify the required chefs' skills and competencies for successful careers in culinary arts management in the UK context.Design/methodology/approachA quantitative approach was employed with a survey questionnaire on competencies. Data were collected from different stakeholders with 407 valid responses presenting views on necessary competencies and skills to pursue a career in culinary arts.FindingsThis study suggests that professionals in commercial kitchens should demonstrate strong managerial and leadership skills, as well as operational and administrative. Professionalism and democratic management should be exhibited by chefs, who should further develop their emotional intelligence (EI) competency.Practical implicationsOrganizations and academic institutions should provide such training to develop managerial and leadership skills that chefs need. Organizations should recruit based on these competencies model. Attention to diversity, equality and different cultures are important. Academic institutions should redesign their curriculum to address the industry's need on chefs' skills and competencies.Originality/valueThis is the first study to investigate chefs' competencies with empirical evidence from professionals, academics and students in the UK context. This study proposes a model with four sets of competencies, namely management, technical, strategic and operational.

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“…However, Indonesian batik is not a mass product that has a meaningless pattern. The inclusion of batik into the UNESCO list carries an obligation for Indonesia to protect the batik tradition so that we as Indonesians must be able to interpret and preserve this world's cultural icon and know the aspects of batik tradition that need to be protected (Komariah et al, 2020;Mahfud et al, 2019;Taufiqoh et al, 2018). Pesindon is one of the batik tourism villages, a hamlet area, and its territory is in Kergon Village, Pekalongan City, Central Java, Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Social Culture Impact and Value Changes of Batik Tourism Village: A Case Study of Pesindon-Indonesia Batik Tourism Village

Kusumawati¹,

Rusdarti²,

Setyowati³

et al. 2022

GTG

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The development of batik tourism villages has an important role in the development of sustainable tourism. On the other hand, it also has an impact on a paradigm shift in socio-cultural impacts and changes in community values. Many studies examine the importance of developing a tourist village, but studies that discuss how the impact of developing a batik tourism village on socio-cultural changes and changes in values have not been widely studied. This study aims to analyze the socio-cultural impact and value changes in the Pesindon batik tourism village after the establishment of Pesindon as a batik tourism village in Pekalongan City. This study uses a qualitative approach involving informants as the main source of information and supporting informants. Data collection used the interview method on 15 respondents from Pesindon-Indonesia batik tourism village. Also, document analysis in the form of archives and other important documents was also carried out. The study results on the determination of Pesindon as a batik tourism village in Pekalongan City had a positive impact on the relationship between batik entrepreneurs and workers and batik entrepreneurs with the community. In addition, the relationship that occurs in the Pesindon batik tourism village leads to professional work to meet the needs of each individual, and batik is increasingly entrenched among the people of Pekalongan and increasingly popular in Indonesia. The establishment of the Pesindon batik tourism village provides positive benefits for the socio-cultural impact and changes in values and provides additional literature on life in society. The study results have implications for relevant stakeholders in the development of tourist villages to support sustainable tourism.

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Chef’s Competency as a Key Element in Food Tourism Success: A Literature Review

Abstract: Ge eo oJ Jo ou ur rn na al l o of f T To ou ur ri is sm m a an nd d G Ge eo os si it te es s Year X XI II I, vol. 26, no. 3

Cited by 17 publications

References 79 publications

Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador

Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador

Chefs' competencies: a stakeholder's perspective

Social Culture Impact and Value Changes of Batik Tourism Village: A Case Study of Pesindon-Indonesia Batik Tourism Village

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