Book chapter

How to become a pastry chef: a statistical analysis through the company requirements

Paolo Mariani
University of Milano-Bicocca, Italy - ORCID: 0000-0002-8848-8893

Andrea Marletta
University of Milano-Bicocca, Italy - ORCID: 0000-0002-4050-5316


ABOUT THIS CHAPTER

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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Keywords: Labour Market, Professional figures, Food & Beverage sector, Logistic Regression, Factor analysis

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Pages: 61-64

Published by: Firenze University Press

Publication year: 2021

DOI: 10.36253/978-88-5518-304-8.13

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© 2021 Author(s)
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Publication year: 2021

DOI: 10.36253/978-88-5518-304-8.13

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© 2021 Author(s)
Content licence CC BY 4.0
Metadata licence CC0 1.0

References

  1. Grundke, R., Jamet, S., Kalamova, M., Keslair, F., Squicciarini, M. (2017). Skills and global value chains. OECD, Paris.
  2. Jolliffe, I. T. (2002). Principal Component Analysis, 2nd edn. Series: Springer Series in Statis- tics, XXIX, 487. illus. Springer, NY, 28.
  3. Unioncamere. (2017). Sistema informativo excelsior. In Progetto Excelsior. Sintesi dei princi- pali risultati. http://excelsior.unioncamere.net

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Cita come:
Mariani, P.; Marletta, A.; 2021; How to become a pastry chef: a statistical analysis through the company requirements. Firenze, Firenze University Press.


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