Aim

The aim of this study is to reveal the problems faced by female cooks working in food and beverage establishments in Istanbul due to their gender throughout their working lives.

Method

The study population consists of female cooks working in food and beverage businesses operating in Istanbul. Since clear information could not be obtained from any institution regarding the number of female cooks in the population, the Sample Size table was used to determine the sample size and it was deemed appropriate to include the maximum sample size of 384 female cooks. However, as a result of the long data collection process, only 236 people could be reached. The survey technique, one of the quantitative research methods, was used in the study. Previous studies were used to prepare the survey questions and the Gender Discrimination scale, consisting of 33 propositions, was used.

Findings

As a result of the study, it was determined that female cooks were exposed to discrimination in terms of gender discrimination, professional inadequacy, emotional pressure, being under pressure, and identification of women with housework. On the other hand, it has been determined that the types of discrimination that female cooks are exposed to vary according to the demographic characteristics of female cooks.

Results And Suggestions

As a result of the study, it was determined that a significant portion of female cooks faced gender discrimination throughout their working lives. It has been determined that the issues in which female cooks are subjected to discrimination vary according to their demographic characteristics. As a result of the study, suggestions were made to both business managers and relevant organizations for legal regulations in order to eliminate discrimination against female cooks.

Originality

Academicians working on both gender discrimination and gastronomy can benefit from the data and results of this study. At the same time, managers and employees in the food and beverage industry can obtain information about how the work environment for female chefs should be organized, based on the data obtained from the study.