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

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    Author(s)
    MARIANI, PAOLO
    Marletta, Andrea
    Language
    English
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    Abstract
    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.
    URI
    https://library.oapen.org/handle/20.500.12657/56330
    Keywords
    Labour Market; Professional figures; Food & Beverage sector; Logistic Regression; Factor analysis
    DOI
    10.36253/978-88-5518-304-8.13
    ISBN
    9788855183048, 9788855183048
    Publisher
    Firenze University Press
    Publisher website
    https://www.fupress.com/
    Publication date and place
    Florence, 2021
    Series
    Proceedings e report, 127
    Pages
    4
    Rights
    https://creativecommons.org/licenses/by/4.0/
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    License

    • If not noted otherwise all contents are available under Attribution 4.0 International (CC BY 4.0)

    Credits

    • logo EU
    • This project received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 683680, 810640, 871069 and 964352.

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