Chef's competency as a key element in food tourism success: A literature review

Funding text 1: Competence is an essential factor that has a tremendous impact on the sustainability of an individual's career, especially in the culinary field. The results of this study show the criteria for successful chefs to support the development of food tourism. Chef's competency is divided into three types, namely functional competencies, core competencies, and general competencies. The chef's functional competency is culinary expertise that includes cooking skills, taste and food knowledge, and service tightening. Core competencies include conceptual ability, cleanliness, and business sense. Meanwhile, general competence consists of interpersonal, leadership, managerial, and motivational skills. This chef's competence is as a guide for culinary educators and trainers for sustainable career development in the culinary profession. Acknowledgments This paper is part of a dissertation project, so we would like to thank the Yogyakarta State University Postgraduate Program for approving the selection of this dissertation topic. Also, I would like to thank the Ministry of Research, Technology and Higher Education of the Republic of Indonesia for supporting the funding of this research.; Funding text 2: This paper is part of a dissertation project, so we would like to thank the Yogyakarta State University Postgraduate Program for approving the selection of this dissertation topic. Also, I would like to thank the Ministry of Research, Technology and Higher Education of the Republic of Indonesia for supporting the funding of this research.

Funding text 1: Competence is an essential factor that has a tremendous impact on the sustainability of an individual's career, especially in the culinary field. The results of this study show the criteria for successful chefs to support the development of food tourism. Chef's competency is divided into three types, namely functional competencies, core competencies, and general competencies. The chef's functional competency is culinary expertise that includes cooking skills, taste and food knowledge, and service tightening. Core competencies include conceptual ability, cleanliness, and business sense. Meanwhile, general competence consists of interpersonal, leadership, managerial, and motivational skills. This chef's competence is as a guide for culinary educators and trainers for sustainable career development in the culinary profession. Acknowledgments This paper is part of a dissertation project, so we would like to thank the Yogyakarta State University Postgraduate Program for approving the selection of this dissertation topic. Also, I would like to thank the Ministry of Research, Technology and Higher Education of the Republic of Indonesia for supporting the funding of this research.; Funding text 2: This paper is part of a dissertation project, so we would like to thank the Yogyakarta State University Postgraduate Program for approving the selection of this dissertation topic. Also, I would like to thank the Ministry of Research, Technology and Higher Education of the Republic of Indonesia for supporting the funding of this research.