A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants
| dc.contributor.author | Seyitoglu, Faruk | |
| dc.contributor.author | Yigit, Serkan | |
| dc.contributor.author | Engin, Suleyman | |
| dc.contributor.author | Fuste-Forne, Francesc | |
| dc.date.accessioned | 2025-02-15T19:36:12Z | |
| dc.date.available | 2025-02-15T19:36:12Z | |
| dc.date.issued | 2025 | |
| dc.description | Fuste-Forne, Francesc/0000-0002-3800-9284 | en_US |
| dc.description.abstract | 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. | en_US |
| dc.identifier.doi | 10.1080/1528008X.2025.2458680 | |
| dc.identifier.issn | 1528-008X | |
| dc.identifier.issn | 1528-0098 | |
| dc.identifier.scopus | 2-s2.0-85216675990 | |
| dc.identifier.uri | https://doi.org/10.1080/1528008X.2025.2458680 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12514/6087 | |
| dc.language.iso | en | en_US |
| dc.publisher | Routledge Journals, Taylor & Francis Ltd | en_US |
| dc.relation.ispartof | Journal of Quality Assurance in Hospitality & Tourism | |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Technology | en_US |
| dc.subject | Restaurant | en_US |
| dc.subject | Kitchen | en_US |
| dc.subject | Customer Experience | en_US |
| dc.subject | Hospitality | en_US |
| dc.subject | Service Industry | en_US |
| dc.title | A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants | en_US |
| dc.type | Article | en_US |
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| gdc.author.id | Fuste-Forne, Francesc/0000-0002-3800-9284 | |
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| gdc.author.wosid | Yiğit, Serkan/U-1584-2019 | |
| gdc.author.wosid | Seyitoğlu, Faruk/KRP-5716-2024 | |
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| gdc.description.department | Artuklu University | en_US |
| gdc.description.departmenttemp | [Seyitoglu, Faruk] Univ Aveiro, Dept Econ Management Ind Engn & Tourism, Res Unit Governance Competitiveness & Publ Pol GOV, Aveiro, Portugal; [Seyitoglu, Faruk] Mardin Artuklu Univ, Fac Tourism, Mardin, Turkiye; [Seyitoglu, Faruk] Zangador Res Inst, Expert, Varna, Bulgaria; [Yigit, Serkan; Engin, Suleyman] Mardin Artuklu Univ, Tourism Fac, Dept Gastron & Culinary Arts, Mardin, Turkiye; [Fuste-Forne, Francesc] Univ Girona, Dept Business, Girona, Catalonia, Spain | en_US |
| gdc.description.endpage | 26 | |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
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| gdc.virtual.author | Yiğit, Serkan | |
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