Technology Integration and Attitude Towards New Food as Predictors of Self-Efficacy in Cooking

This descriptive-predictive study aims to provide a comprehensive overview of the current landscape of technology use in cooking and individuals' attitudes toward experimenting with new ingredients. Through predictive analysis, the study seeks to identify potential relationships and predictive patterns between technology integration, attitude toward new food, and self-efficacy in cooking. There were 7 different restaurant and 110 employees in Santo Tomas and Davao del Norte were chosen through the quota sampling technique. This study used three adapted questionnaires. Mean, Pearson r, standard deviation, and regression analysis were used as statistical tools. The study's findings showed that technology integration in terms of self-efficacy, performance outcome expectations, self-evaluative outcome expectations, social outcome expectations, and interest was observed. Attitude towards new food in terms of skepticism, innovativeness, and traditionalism is observed. Predictors of self-efficacy in cooking are often observed. Also, there was a significant relationship between technology integration, attitude toward new food, and self-efficacy in cooking among restaurant employees with a (P<0.001 & R=0.757) and (P<0 & R=734). Further analysis eventually showed a significant influence of technology integration, attitude towards new food, and self-efficacy in cooking among restaurant employees with a (β = 0.492 & p < 0.001) and (β = 0.299 & p < 0.025). Therefore, this emphasizes that restaurant employees are encouraged to take part in specialized training courses or workshops designed to increase their digital literacy and comfort level and increase their self-efficacy in using technology for culinary reasons. Restaurant employees who are less hesitant about trying new foods are strongly encouraged to participate fully in tasting events or cooking classes that introduce them to various products and culinary styles. Promoting teamwork and collaboration among colleagues fosters mutual learning and growth, enhancing morale and self-efficacy. Recognizing and reinforcing progress can shift employees' perspectives, fostering a positive cooking mindset.