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oapen-20.500.12657-58212
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dspace
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oapen-20.500.12657-582122022-09-16T03:13:36Z 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 bic Book Industry Communication::J Society & social sciences::JH Sociology & anthropology::JHB Sociology::JHBC Social research & statistics 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. 2022-09-15T20:05:24Z 2022-09-15T20:05:24Z 2021 chapter ONIX_20220915_9788855183048_8 2704-5846 9788855183048 https://library.oapen.org/handle/20.500.12657/58212 eng Proceedings e report application/pdf Attribution 4.0 International 978-88-5518-304-8_13.pdf https://books.fupress.com/doi/capitoli/978-88-5518-304-8_13 Firenze University Press 10.36253/978-88-5518-304-8.13 10.36253/978-88-5518-304-8.13 bf65d21a-78e5-4ba2-983a-dbfa90962870 9788855183048 127 4 Florence open access
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| institution |
OAPEN
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DSpace
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| language |
English
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| 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.
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| title |
978-88-5518-304-8_13.pdf
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| spellingShingle |
978-88-5518-304-8_13.pdf
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| title_short |
978-88-5518-304-8_13.pdf
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| title_full |
978-88-5518-304-8_13.pdf
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| title_fullStr |
978-88-5518-304-8_13.pdf
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| title_full_unstemmed |
978-88-5518-304-8_13.pdf
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| title_sort |
978-88-5518-304-8_13.pdf
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| publisher |
Firenze University Press
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| publishDate |
2022
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| url |
https://books.fupress.com/doi/capitoli/978-88-5518-304-8_13
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1771297521736351744
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