The effect of multitasking and career adaptability on cooking skills: A study on culinary students

Considering the quality and requirements of the service provided in food and beverage businesses; It has been revealed in previous studies that the multitasking and career adaptability characteristics of the employees provide a competitive advantage to the companies operating in the sector. Therefore, it is very important for employees to have multitasking and career adaptability abilities as a personal trait. From this point of view; The main purpose of this study is to investigate the effects of multi-tasking and career adaptability on the cooking competencies of associate and undergraduate students who will form the workforce of the sector in the coming years. In line with the purpose of the study, the research model and hypotheses were developed by examining the relevant literature. Quantitative research method was used in this study, which investigated the effects of multitasking and career adaptability on the cooking skills of associate degree and undergraduate culinary students. In this direction, the scales whose reliability and validity were tested in previous studies in the relevant literature were compiled in accordance with the purpose and a questionnaire form was created. The created questionnaire was applied online to 482 associate degree and undergraduate students actively studying culinary education in higher education institutions in the current academic year using simple random sampling method. The hypotheses in the research model were tested with Partial Least-Squares Structural Equatıon Modeling (PLS-SEM). Data were analyzed in two stages, using both the measurement (external) model and the structural (internal) model. According to the findings obtained as a result of the analyzes carried out, it was determined that multitasking and concern as career adaptability had a positive and significant effect on cooking skills. As career adaptability abilities, the effects of control, curiosity and confidence levels on students' cooking skills were not determined. It is expected that the results of the study will contribute to the relevant literature and help develop new strategies for culinary education.