Browsing by Author "Yigit, Serkan"

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How Effective Was E-Applied Gastronomy Education During the Covid-19 Era? Opinions of Students and Lecturers: the Case of Türkiye
(Routledge Journals, Taylor & Francis Ltd, 2024) Yigit, Serkan; Percin, Nilufer Sahin
The aim of this study is to reveal the opinions of the students and lecturers of the gastronomy department, about e-applied gastronomy education during the COVID-19 era and to determine whether the e-applied gastronomy education is successful or not. The data were collected through semi-structured interviews with 37 participants following the qualitative methodology. As a result, two main themes: positive aspects of e-applied gastronomy education and (ii) challenges of e-applied gastronomy education, and 10 sub-themes related to these themes were revealed. As a result of the study the lecturers, and students and who participated in the study are of the opinion that e-applied gastronomy education during the COVID-19 period has been unsuccessful. The finding that e-applied courses are ineffective, which is a widely held belief among lecturers and students, can be seen as the strongest evidence to support this view.
A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants
(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoglu, Faruk; Yigit, Serkan; Engin, Suleyman; Fuste-Forne, Francesc
This research evaluates chefs' perceptions of the role of technology in restaurant kitchens. It adopts a comprehensive approach that integrates the relevant factors identified in previous research to provide a multidimensional approach. Following a qualitative research design, semi-structured interviews were conducted with 27 restaurant chefs. The perceptions of chefs on the role of technology in restaurant kitchens consist of eight main themes, which include mostly positive aspects: food and service quality, human resources, financial, competitiveness, image, customer experience, food waste and job safety. This research contributes to a theoretical and practical understanding of the relationship between restaurant management and technology in service industries, specifically the restaurant industry, and offers a conceptual model of the role of technology in restaurant kitchens.
Robot Chefs: the Impacts, Compatibility and Suitability
(Emerald Group Publishing Ltd, 2025) Seyitoglu, Faruk; Fuste-Forne, Francesc; Yigit, Serkan; Engin, Sueleyman
Purpose - This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs. Design/methodology/approach - Based on a qualitative research approach, semi-structured interviews were conducted with 27 chefs working in restaurants in Turkiye. Findings - The study revealed the positive and negative impacts of robot chefs in restaurants, spanning aspects such as competitiveness, labour/human resources, financial, service quality, creativity and innovativeness and sustainability. The findings also shed light on the lack of necessary humanoid chef competencies of robot chefs and the suitability of restaurant concepts for their use. Originality/value - Although previous research has explored the integration of automation and robotics in hospitality experiences and the perceptions of guests towards robot chefs, a significant gap exists in understanding the viewpoints of human chefs. This study makes a novel contribution to the theoretical and practical understanding of the use of robot chefs in the kitchen and the dynamics of their interaction with human chefs.
The Role of Technology in the Skills and Creativity of Chefs
(Varna Univ Management-vum, 2025) Seyitoglu, Faruk; Fuste-Forne, Francesc; Yigit, Serkan; Engin, Suleyman
This research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skills and creativity. The findings provide insights into the facilitative and destructive roles of technology. The paper contributes to the understanding of how and why technology enhances and inhibits human skills and creativity, thus guiding businesses in hospitality about the adoption of technology in restaurants.
What Motivates Students To Study Gastronomy? the Case of Türkiye
(Taylor & Francis inc, 2024) Yigit, Serkan
The main purpose of this study is to reveal the motivations of students who enrolled in undergraduate gastronomy departments in T & uuml;rkiye to study gastronomy. Qualitative research approach was adopted to examine these motivations of the students in depth. Data was collected by conducting semi-structured interviews with 48 students from 13 universities between 01 October-25 November 2022. As a result of the analysis, five main dimensions revealed that affect students' motivation to study gastronomy (popularity, job opportunities, interest in practical aspects of gastronomy, desire to know different cultures and recommended by family and friends). This study has several important theoretical and practical implications for students, department heads and lecturers, the food and beverage industry, and researchers. Given that this research is the first to thoroughly examine the motives of students studying gastronomy and no similar studies have been found in existing literature, the findings of this study are considered original.