Chefs’ perceptions of using convenience food products versus scratch cooking

Abstract

ABSTRACTThe decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. To explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing 10 dining facilities/concepts. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products’ eye appeal appear to be better facilitated by nonconvenience foods. Even though it is easier to train culinary staff to use convenience food products rather than nonconvenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid.