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Paper published in International Journal of Hospitality Management

Cover International Journal of Hospitality Management © International Journal of Hospitality Management

Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown?

The paper »Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown?« by Uwe Wilkesmann and Maxi­mili­ane Wilkesmann has been published in the International Journal of Hospitality Management. 

Abstract
With the help of an online survey among 128 Michelin-star chefs and 159 non-Michelin-star chefs in Germany, we provide answers to the research question. Our results show that resilience is the strongest predictor for reducing the chef’s perception of stress. In contrast, financial restrictions due to unemployment or short-time work compensation do not increase the perception of stress. Additionally, self-employment status increases the stress perception. Meanwhile, the assessment of the governmental economic support as insufficient also has a high impact on the stress perception.

Wilkesmann, Uwe & Wilkesmann, Maximiliane. (2021). Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown?. International Journal of Hospitality Management. 96. 10.1016/j.ijhm.2021.102945

Artikel beiResearchGate

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The facilities of TU Dortmund University are spread over two campuses, the larger Campus North and the smaller Campus South. Additionally, some areas of the university are located in the adjacent "Technologiepark".

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