Paulette-760x1024 Paulette Cormier-MacBurnie

Paulette Cormier-MacBurnie is an Assistant Professor and the Tourism Program Coordinator for the Department of Business and Tourism at Mount Saint Vincent University. She is part of the 2019 Doctor of Business Administration (DBA) cohort at Athabasca University and resides in Halifax, N.S. Paulette has worked on research projects focusing on the workplace learning of chefs, human resource management devolution in the hotel industry, Tripadvisor reviews and owner responses in the Bed-and-Breakfast sector in N.S., and student engagement as part of the Business and Tourism Learning Passport Program. A current research interest includes the turnover intentions of culinary professionals.

Title: Intention to Leave and Intention to Stay, The Lived Experiences of Culinary Professionals

Abstract: The disruptive landscape created by the COVID-19 pandemic intensified an already significant labour shortage of culinary professionals working in full-service restaurants in Canada. Throughout the pandemic, numerous culinary jobs were furloughed and when restaurants reopened many did not return to the profession, resulting in a labour shortage crisis. The labour shortage crisis prompted significant changes to culinary work including the need to simplify menus, focus on takeout and delivery, extend work hours, and increase time spent supporting less experienced co-workers. Given such changes, it is important to understand the impact of the new work conditions on intentions to leave or stay for those who remain in the culinary profession. Previous research has typically used a quantitative methodological approach to explore intention to leave and stay, focusing on the theory of planned behaviour, and linkages between attitudes, subjective norms, and perceived behavioural control. This research seeks to understand the lived experiences of culinary professionals, what they intend to leave or stay (e.g., job, occupation, profession, organization, or industry), why they intend to leave or stay, and how they reached their decision. It is the ‘how’ and ‘why’ that have led to using an interpretive epistemology (Interpretive Phenomenological Analysis)as the proposed method of implementation. Research implications include an enhanced understanding of the impacts of the labour shortage crisis and its influence on intention to leave or stay in the culinary profession. Such findings may help to expand the literature on identity, image, and prestige.


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