Andere Kunden interessierten sich auch für
![Kitchen Confidential]( "Kitchen Confidential")
Kitchen Confidential12,99 €![Prejudice and Discrimination in Hotels, Restaurants and Bars]( "Prejudice and Discrimination in Hotels, Restaurants and Bars")
Prejudice and Discrimination in Hotels, Restaurants and Bars123,99 €![The Routledge Handbook of Hospitality Studies]( "The Routledge Handbook of Hospitality Studies")
The Routledge Handbook of Hospitality Studies40,99 €![The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry]( "The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry")
The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry200,99 €![Entrepreneurship & Small Business Management in the Hospitality Industry]( "Entrepreneurship & Small Business Management in the Hospitality Industry")
Entrepreneurship & Small Business Management in the Hospitality Industry94,99 €![Managing Religious Diversity in the Workplace]( "Managing Religious Diversity in the Workplace")
Managing Religious Diversity in the Workplace30,99 €![Blockchain for Tourism and Hospitality Industries]( "Blockchain for Tourism and Hospitality Industries")
Blockchain for Tourism and Hospitality Industries34,99 €
Managing People in Commercial Kitchens: A Contemporary Approach 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.
The understanding of chefs' work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs' work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.
Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
The understanding of chefs' work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs' work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.
Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.