Estimating Professional Efficiency Level of Educational Chefs in the Hotel Educational Institutions

The study aims at measuring the impact of the professional efficiency of the educational chefs on the educational hotel institutions on the level of educational satisfaction of the students and their culinary performance. A questionnaire was designed containing the following main parts: the sample profile, the health, knowledge and the technical aspects of professional efficiency, and the impact of it on both sides of educational satisfaction and student performance. The questionnaire was distributed, using a random sample, to students of the hotel department in 10 colleges and higher institutes for tourism and hotels. A number of statistical techniques were used, including linear regression analysis to test research hypotheses. The research results revealed that the most effective aspects of professional efficiency in educational satisfaction and student performance are the skill and knowledge side of the educational chef. A proposed formula was made to measure the level of student satisfaction and performance in the field of culinary art, in addition to a number of recommendations concerning the educational chef and the hotel education institutions including, First, the educational chef must be highly skilled and so that the educational hotel institutions can qualify a graduate with a highly outstanding performance in the work of hotel kitchens. Second, it is preferable to choose a chef who has innovated and creative skills. Finally, it is essential for chefs to have communication skills to effectively interact with their own students.