An Investigation of the Change of Career Expectations of Students in Cookery Education in the Scope of the Effects of COVID-19
| dc.authorid | 0000-0002-7985-4126 | |
| dc.authorid | 0000-0002-5903-1122 | |
| dc.contributor.author | Can, Mehmet | |
| dc.contributor.author | Benli, Sercan | |
| dc.date.accessioned | 2023-08-23T05:25:14Z | |
| dc.date.available | 2023-08-23T05:25:14Z | |
| dc.date.issued | 2023 | |
| dc.department | Güzelyurt Meslek Yüksekokulu | |
| dc.description.abstract | Career expectation level is shaped by many social, cultural and environmental factors. In order to the professional career expectation level to be high that is necessary to meet the needs, wishes, and desires of the individual that do not conflict with the business line, profession, and environment of the individual. For this reason, knowing the factors affecting the professional career perception of the individual who is educated in any sector and determining the level of professional motivation within this framework emerges as a very important requirement in terms of sectoral development and employment. In this respect, what expectations the individual has from the sector s/he wants to work in and the direction of these expectations are important in the context of motivation and career goals. In this research, it is aimed to examine the change in the career expectations of students who receive cookery education within the scope of the effects of COVID-19. The research was designed in the screening model. The universe of the research consists of students who continue their education in Aksaray University Güzelyurt Vocational School Cookery Program in the between 2019-2021 academic years. As a data collection tool in the research, Aymankuy and Aymankuy's (2013) research questionnaire for tourism and hotel management students was used. The data were analysed through frequency analysis and Wilcoxon Signed Ranks tests. According to the findings, it has been seen that the expectations of the cookery program students for their profession are high, but this expectation was lower than before the pandemic. | |
| dc.identifier.doi | 10.32709/akusosbil.1115834 | |
| dc.identifier.endpage | 809 | en_US |
| dc.identifier.issn | 1302-1265 | |
| dc.identifier.issn | 2149-4894 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 799 | en_US |
| dc.identifier.uri | https:/dx.doi.org/10.32709/akusosbil.1115834 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/10883 | |
| dc.identifier.volume | 25 | en_US |
| dc.indekslendigikaynak | TR-Dizin | |
| dc.language.iso | en | |
| dc.publisher | Afyon Kocatepe Üniversitesi Sosyal Bilimler Enstitüsü | |
| dc.relation.ispartof | Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Students | |
| dc.subject | Expectation | |
| dc.subject | Cookery Education | |
| dc.subject | Career Expectation | |
| dc.subject | COVID-19 | |
| dc.title | An Investigation of the Change of Career Expectations of Students in Cookery Education in the Scope of the Effects of COVID-19 | |
| dc.type | Article |
