POTS and PANdemic: Chef wellbeing amidst COVID-19
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Robinson, RNS
Mooney, Shelagh
Brenner, ML
Doan, T
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School of Hospitality & Tourism, Auckland University of Technology
Abstract
As most developed nations emerge from the COVID-19 pandemic period, amid exceptionally high hospitality labour shortages, it is timely and important to understand the state of chefs and cooks’ mental health and wellbeing (MH&W) and individual and organisational outcomes of the pandemic. A survey (pending publication) by this article’s authors, of Australasian chefs in Australia and New Zealand during late-2021, aimed to give insights into these two interlinked factors.
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Hospitality Insights, 6(1), 3-5. https://doi.org/10.24135/hi.v6i1.127
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Copyright (c) 2022 Hospitality insights. Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License.
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Except where otherwise noted, this item's license is described as Creative Commons Attribution License