Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
RESULTS 
Response Rate 
Four-hundred and fifty-nine surveys were received following the first mailing and 135 following the 
second mailing for an overall response rate of 42.33%. Educators returned 193, and chefs returned 401. 
 
Demographics of Respondents 
There were 82.1% male respondents and 17.9% female. The participants had been employed in the industry 
for an average of 23.29 years. A culinary associate degree was the highest level of education achieved by 37.4% of 
the respondents, while 22.5% held culinary, hospitality, or other types of bachelor degrees. 
Among educators, 75.0% taught at public colleges, 9.8% at private institutions, and 15.2% at for-profit 
schools. Over half (58.6%) taught at schools with ACF accredited culinary programs. The majority of the educators 
(49.5%) held academic positions of instructor or professor, while 44.6% listed administrative titles.
The industry chefs worked for a variety of industry segments with the largest group (15.2%) employed at 
clubs, followed by fine dining (13.1%). Almost half (47.0%) held the title of executive chef, followed by owner 
(9.8%) and sous chef (9.2%). The industry chefs had a mean of 22.18 years in the industry with a mean of 14.91 
years of supervisory experience. The operations at which they worked employed a mean of 35.5 culinary employees.