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    Chapter 1

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    Abegail Joy Aragon
    This document provides context about line cooks and their role in commercial kitchens. It discusses how line cooks prepare food and ensure all necessary supplies are ready before service. The document also notes how the food service industry demands thousands of skilled workers each year to take on challenging and exciting careers. Finally, the purpose and research questions of the study are introduced which aim to determine the challenges faced by line cooks in Maya, Daanbanatayan, Cebu and how they cope with these challenges.

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    Chapter 1

    Uploaded by

    Abegail Joy Aragon
    33 views2 pages
    This document provides context about line cooks and their role in commercial kitchens. It discusses how line cooks prepare food and ensure all necessary supplies are ready before service. The document also notes how the food service industry demands thousands of skilled workers each year to take on challenging and exciting careers. Finally, the purpose and research questions of the study are introduced which aim to determine the challenges faced by line cooks in Maya, Daanbanatayan, Cebu and how they cope with these challenges.

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    CHAPTER 1

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    This document provides context about line cooks and their role in commercial kitchens. It discusses how line cooks prepare food and ensure all necessary supplies are ready before service. The document also notes how the food service industry demands thousands of skilled workers each year to take on challenging and exciting careers. Finally, the purpose and research questions of the study are introduced which aim to determine the challenges faced by line cooks in Maya, Daanbanatayan, Cebu and how they cope with these challenges.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views2 pages

    Chapter 1

    Uploaded by

    Abegail Joy Aragon
    This document provides context about line cooks and their role in commercial kitchens. It discusses how line cooks prepare food and ensure all necessary supplies are ready before service. The document also notes how the food service industry demands thousands of skilled workers each year to take on challenging and exciting careers. Finally, the purpose and research questions of the study are introduced which aim to determine the challenges faced by line cooks in Maya, Daanbanatayan, Cebu and how they cope with these challenges.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    CHAPTER 1

    INTRODUCTION

    Rationale

    Many people regularly multitask while cooking at home. Juggling


    household chores, reusing limited kitchen utensils, and coordinating
    overlapping cooking times for multiple recipes can cause frequent task
    switching and simultaneous task monitoring while cooking. As a result, the
    cook occasionally loses track of his cooking progress, especially when
    determining which ingredients have already been added, counting multiple
    scoops of an ingredient, and keeping watch of cooking times. Calling or
    making appointments with a line Cook is in charge of preparing food and
    setting up other necessary supplies. They make sure everything has been set
    up correctly before starting work. They use specialized kitchen tools to
    prepare essential ingredients and create a finished product for restaurants.
    (Tran, Q.T., Calcaterra, G., Mynatt, E.D. (2005)).
    In Spring/Summer 2020, most individuals living in the United States
    experienced several months of social distancing and stay-at-home orders
    because of the coronavirus (COVID-19) pandemic. Clinicians, restaurant
    cooks, cashiers, transit operators, and other essential workers (EWs),
    however, continued to work outside the home during this time in order to keep
    others alive and maintain a functioning society. In the United States, EWs are
    often low-income persons of color who are more likely to face socioeconomic
    vulnerabilities, systemic racism, and health inequities. Line Chiefs/cooks
    continue to hold a symbolic cultural role in most developed countries like the
    United States. Chiefs have become informal administrators and points of
    liaison between local communities and state institutions.
    The growth of the food-service industry creates a demand for thousands of
    skilled people every year. Many people are attracted by a career that is
    challenging and exciting and, above all, provides the chance to find real
    satisfaction in doing a job well.
    Similarly, the Philippines has been known for its mass export of workers,
    particularly poorly paid maids and construction workers who choose an
    uncertain life abroad above deep poverty at home. But in recent years there
    has been a trend towards higher-skilled and better-paying jobs, and line cooks
    in the Philippines are now churning out tens of thousands of chefs a year for
    kitchens around the world.
    Purpose of the study

    The purpose of this phenomenological study is to determine the

    challenges of the line(on-call) cooks of Maya, Daanbanatayan, Cebu. This

    study also focuses on how the line (on-call) cooks cope with their challenges

    and what insights they can share to other line(on-call) cooks.

    Research Questions

    This research study aims to identify the challenges and ways of coping

    as line (on-call) cooks.

    Specifically, this study seeks to answer the mentioned queries through

    the research questions below:

    1. What are the Good Hygiene Practices of Grade 12 Students?

    2. How do they maintain Good Hygiene Practices?

    3. What insights can they share to the other students about Good

    Hygiene?

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