Mutfak şeflerinin mutfak planlama süreci deneyimlerinin fenomenolojik yaklaşımla incelenmesi

This research aims to examine the experiences of chefs who take part in kitchen planning, using a phenomenological approach and to reveal their self-criticism of these experiences. In the research conducted with descriptive phenomenology, a semi-structured interview form was used as one of the qualitative research methods. Within the scope of the study, face-to-face interviews were conducted with 11 kitchen chefs who were previously involved in the kitchen planning process, and the research findings were obtained by analysing the interviews with descriptive analysis techniques. A descriptive analysis was conducted on the interview data, resulting in the identification of relevant research findings. The findings were analysed under six themes: kitchen planning team, kitchen planning considerations, kitchen equipment selection, cost, planning process management and working environment. The research findings showed that kitchen chefs coordinate with business owners, architects, and suppliers during planning. It was concluded that the essential criterion in the kitchen planning process is the menu, that they mainly consider a vast service network and timely technical support when choosing kitchen equipment, that the highest cost in the installation process is the equipment cost, and that the costliest section is the pastry section. Businesses should include kitchen chefs in the kitchen planning process. In this context, a more effective and efficient kitchen will emerge, and errors will be minimised.