Table 2 Information about participants
From: Bringing fruity meat dishes of Ottoman cuisine into businesses
Code | Age | Gender | Professional experience (years) | Type of establishment |
|---|---|---|---|---|
P1 | 53 | Male | 42 | Corporate kitchen |
P2 | 35 | Female | 15 | Corporate kitchen |
P3 | 24 | Female | 9 | Hotel kitchen |
P4 | 28 | Male | 12 | Restaurant kitchen |
P5 | 25 | Female | 6 | Restaurant kitchen |
P6 | 40 | Male | 21 | Hotel kitchen |
P7 | 56 | Male | 41 | Corporate kitchen |
P8 | 42 | Male | 28 | Bistro-pub kitchen |
P9 | 29 | Male | 14 | Hotel kitchen |
P10 | 26 | Male | 11 | Restaurant kitchen |
P11 | 44 | Male | 29 | Culinary education |
P12 | 25 | Female | 5 | Restaurant kitchen |