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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.
List of contents
1. The commercial kitchens' structure and organisation. 2. Occupational culture and identity. 3. People management and leadership in commercial kitchens. 4. Education and training for chefs. 5. Skills and competencies for chefs. 6. Gender and diversity issues in commercial kitchens. 7. Kitchen deviance - Banter, bullying, and violence. 8. AOD use and coping with stress. 9. Future trends.
About the author
Charalampos (Babis) Giousmpasoglou manages the MSc in International Hospitality and Tourism Management at Bournemouth University, UK.
Evangelia (Lia) Marinakou is a researcher with many years of managerial and teaching experience at different higher education establishments in various countries (UK, Bahrain, Switzerland, France, and Greece).
Anastasios Zopiatis is a Hospitality Management Associate Professor and Head of Department at the Cyprus University of Technology (CUT).
John Cooper is a PhD holder from the University of Strathclyde. His doctorate research is titled: 'The Occupational Identity and Culture of Chefs and Cooks in United Kingdom (UK) Haute Cuisine Restaurants'.
Summary
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.
