BAÜN Akademisnew From Kitchen Ergonomi and Scientific Additive to Production Efficiency
06 August 2026
University of Balıkesir (BAÜN) Ayvalık Vocational School Hotel, Restaurants and Academicians. Dr. Yakup Dinç and Balıkesir University Institute of Social Sciences PhD Student Sude Dilah Serez Yılmaz, "A Study on the Relationship between Kitchen Ergonomics and Production Efficiency in Independent Food and Beverage Establishments", published by Free Publications.
The work, globalization, technological developments and transformation in the service sector with a scientific perspective of the relationship between kitchen ergonomics and production efficiency in independent food and beverage businesses.
Assoc. Dr. Yakup Dinç: "One of the Key Elements of Ergonomi Sustainable Competition"
Associate Professor who expresses that food and beverage sector, production and service activities are one of the most affected areas due to its dynamic structure carried out at the same time. Dr. Yakup Dinç noted that achieving sustainable competitive advantage under these conditions is not only able to offer quality products and services, but also to create efficient, safe and working-oriented working environments.
Assoc. Ergonomi, who emphasizes that employees stand out as a critical element that increases operational performance while maintaining well-being. Dr. Yakup Dinç noted that in this direction, one of the indispensable elements of sustainable management in modern food and beverage businesses.
Associate Professor who expresses that ergonomic principles in commercial kitchens have critical importance in the protection of employee health, reduction of work accidents, increasing operational efficiency and improving service quality. Dr. Yakup Dinç noted that the kitchen ergonomics are taken in a scientific framework and provide significant contributions to the development of recommendations for the implementation of both academic knowledge and sector applications to achieve a more sustainable and competitive structure.
