Chapter How to become a pastry chef: a statistical analysis through the company requirements
The definition of requested requirements by the companies represents one of the key aspects for the entrance of new professional figures. In particular, focusing the attention on food & beverage sector, in this study two job profiles are considered: pastry chef e pastry assistant. Data for this anal...
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| Główni autorzy: | , |
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| Format: | Online |
| Język: | angielski |
| Wydane: |
Firenze University Press
2022
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| Hasła przedmiotowe: | |
| Dostęp online: | ONIX_20220601_9788855183048_515 |
| Etykiety: |
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| _version_ | 1869531184376053760 |
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| author | MARIANI, PAOLO Marletta, Andrea |
| author_browse | MARIANI, PAOLO Marletta, Andrea |
| author_facet | MARIANI, PAOLO Marletta, Andrea |
| author_sort | MARIANI, PAOLO |
| collection | Directory of Open Access Books |
| description | The definition of requested requirements by the companies represents one of the key aspects for the entrance of new professional figures. In particular, focusing the attention on food & beverage sector, in this study two job profiles are considered: pastry chef e pastry assistant. Data for this analysis are collected by The AdeccoGroup in Italy in 2016 and 2017. The personal competencies to make capable to face the growing flexibility of the profession are object of specified request cross-sectional to more economic sectors. After a brief description of the database content, the principal objective of the research is to report the most requested requirements for the companies. Other analysis are provided to show possible relationships among these requirements and the previous experience owned by candidates. Finally, a comparison is presented about the competencies requested by the two job figures using descriptive statistics and classification techniques. |
| format | Online |
| id | doab-20.500.12854ir-82634 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Firenze University Press |
| publisherStr | Firenze University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-826342022-06-02T04:14:26Z Chapter How to become a pastry chef: a statistical analysis through the company requirements MARIANI, PAOLO Marletta, Andrea Labour Market Professional figures Food & Beverage sector Logistic Regression Factor analysis The definition of requested requirements by the companies represents one of the key aspects for the entrance of new professional figures. In particular, focusing the attention on food & beverage sector, in this study two job profiles are considered: pastry chef e pastry assistant. Data for this analysis are collected by The AdeccoGroup in Italy in 2016 and 2017. The personal competencies to make capable to face the growing flexibility of the profession are object of specified request cross-sectional to more economic sectors. After a brief description of the database content, the principal objective of the research is to report the most requested requirements for the companies. Other analysis are provided to show possible relationships among these requirements and the previous experience owned by candidates. Finally, a comparison is presented about the competencies requested by the two job figures using descriptive statistics and classification techniques. 2022-06-02T04:14:25Z 2022-06-02T04:14:25Z 2022-06-01T12:19:33Z 2021 chapter ONIX_20220601_9788855183048_515 2704-5846 https://library.oapen.org/handle/20.500.12657/56330 9788855183048 https://directory.doabooks.org/handle/20.500.12854/82634 eng Proceedings e report open access image/jpeg Attribution 4.0 International https://library.oapen.org/bitstream/20.500.12657/56330/1/16983.pdf Firenze University Press 10.36253/978-88-5518-304-8.13 10.36253/978-88-5518-304-8.13 2ec4474d-93b1-4cfa-b313-9c6019b51b1a 9788855183048 4 Florence open access |
| spellingShingle | Labour Market Professional figures Food & Beverage sector Logistic Regression Factor analysis MARIANI, PAOLO Marletta, Andrea Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title | Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title_full | Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title_fullStr | Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title_full_unstemmed | Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title_short | Chapter How to become a pastry chef: a statistical analysis through the company requirements |
| title_sort | chapter how to become a pastry chef a statistical analysis through the company requirements |
| topic | Labour Market Professional figures Food & Beverage sector Logistic Regression Factor analysis |
| topic_facet | Labour Market Professional figures Food & Beverage sector Logistic Regression Factor analysis |
| url | ONIX_20220601_9788855183048_515 |
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