Managing People in Commercial Kitchens
A Contemporary Approach
This book uses original research to argue that senior managers (Head Chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation and performance evaluation) due to the group's strong occupational identity and culture.
Mai 2024, ca. 186 Seiten, Routledge Focus on Tourism and Hospitality, Englisch
Taylor and Francis
978-0-367-74923-1
Taylor and Francis
978-0-367-74923-1
This book uses original research to argue that senior managers (Head Chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation and performance evaluation) due to the group's strong occupational identity and culture.
Mai 2024, ca. 186 Seiten, Routledge Focus on Tourism and Hospitality, Englisch
Taylor and Francis
978-0-367-74923-1
Taylor and Francis
978-0-367-74923-1
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