POTS and PANdemic: Chef wellbeing amidst COVID-19

Richard N.S.  Robinson; Shelagh K. Mooney; Matthew L.  Brenner; Tin  Doan

doi:10.24135/hi.v6i1.127

POTS and PANdemic: Chef wellbeing amidst COVID-19

Richard N.S. Robinson University of Queensland https://orcid.org/0000-0001-9737-3812
Shelagh K. Mooney Auckland University of Technology https://orcid.org/0000-0002-0008-8204
Matthew L. Brenner The Hotel School, Southern Cross University, Australia https://orcid.org/0000-0001-8091-3480
Tin Doan University of Greenwich https://orcid.org/0000-0001-7428-9394

DOI: https://doi.org/10.24135/hi.v6i1.127

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.

Downloads

Download data is not yet available.

Published

2022-08-26

How to Cite

Robinson, R. N., Mooney, S. K., Brenner, M. L., & Doan, T. (2022). POTS and PANdemic: Chef wellbeing amidst COVID-19. Hospitality Insights, 6(1), 3-5. https://doi.org/10.24135/hi.v6i1.127

Download Citation

Issue

Vol. 6 No. 1 (2022): Life goes on and hospitality with it

Section

Articles

This work is licensed under a Creative Commons Attribution 4.0 International License.