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Author: Charalampos Giousmpasoglou Publisher: Routledge ISBN: 1000546047 Category : Business & Economics Languages : en Pages : 131
Book Description
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.
Author: Charalampos Giousmpasoglou Publisher: Routledge ISBN: 1000546047 Category : Business & Economics Languages : en Pages : 131
Book Description
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.
Author: Stefan Gössling Publisher: Routledge ISBN: 1351740237 Category : Business & Economics Languages : en Pages : 406
Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Gary Alan Fine Publisher: Univ of California Press ISBN: 9780520257924 Category : Business & Economics Languages : en Pages : 332
Book Description
'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.
Author: Food and Nutrition Information Center (U.S.) Publisher: ISBN: Category : Children Languages : en Pages : 140
Book Description
2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.
Author: Robert B. Denhardt Publisher: CQ Press ISBN: 1506382657 Category : Political Science Languages : en Pages : 555
Book Description
"This is a well-thought-out and well-researched textbook on human behavior and relations in organizations. . . .The extensive use of case studies and examples makes the material easy to grasp and apply." —M.S. Kinoti, Ph.D., Regis University Managing Human Behavior in Public and Nonprofit Organizations, Fifth Edition is an established core text designed to help students develop their leadership and management skills. Bestselling authors Denhardt, Denhardt, Aristigueta, and Rawlings cover important topics such as stress, decision-making, motivation, leadership, teams, communication, and change. Cases, self-assessment exercises, and numerous examples provide students with the opportunity to apply concepts and theories discussed in the chapter. Focusing exclusively on organizational behavior in both public and nonprofit organizations, this text is a must-read for students in public administration programs. New to the Fifth Edition: Increased attention to issues related to nonprofit organizations helps students develop a better understanding of the differences and similarities in public and nonprofit organizations, as well as the way they interact with one another and with the private sector. Broadened coverage of issues related to ethics and diversity offers students a broader perspective on important issues to consider, such as the examination of implicit and explicit bias, generational differences, and power and privilege. Additional discussions of collaboration, inclusion, and participation, both within the organization and with external constituencies, show students the value rationale for engagement and its practical effects. Revised and updated information on emerging technology illustrates to students how an increasingly digital, connected, and networked environment affects our ability to manage public and nonprofit organizations. New cases, examples, self-assessments, and exercises cover recent developments in research and practice to engage students with relevant ways to practice and improve their management skills. Give your students the SAGE edge! SAGE edge offers a robust online environment featuring an impressive array of free tools and resources for review, study, and further exploration, keeping both instructors and students on the cutting edge of teaching and learning.
Author: Chris Thomas Publisher: John Wiley & Sons ISBN: 1118297741 Category : Technology & Engineering Languages : en Pages : 530
Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author: Andrew Smith Publisher: ISBN: 0199734968 Category : Business & Economics Languages : en Pages : 2556
Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Jan Adriaanse Publisher: Taylor & Francis ISBN: 1317572726 Category : Business & Economics Languages : en Pages : 450
Book Description
Written by leading experts in the field of business, finance, law and economics, this edited volume brings together the latest thoughts and developments on turnaround management and business rescue from an academic, judiciary and turnaround/insolvency practitioner perspective. Turnaround Management and Bankruptcy presents different viewpoints on turnarounds and business rescue in Europe. Presenting a state-of-the-art review of failure research in finance, such as on bankruptcy prediction, causes of decline, or distressed asset valuation. It also presents the latest insights from turnaround management research as well as giving a contemporary insight into law debates on insolvency legislation reform, cross-border judicial issues, bankruptcy decision-making by judges and competition policy in distressed economies. Finally, the book provides a regional and sector perspective on how the current crisis affects Europe, its government policies and industry performance. In this way, the volume presents a modern, interdisciplinary and scholarly overview of the latest insights, issues and debates in turnaround management and business rescue, developing a European perspective in an attempt to redress the predominance of an American orientation in the academic literature. It aims at a wider audience interested in turnarounds and failure, such as faculty and students in the fields of law, business, economics, accountancy, finance, strategic management, and marketing, but also at judges, insolvency practitioners, lawyers, accountants and turnaround professionals, as well as the EU and government officials, staff of trade unions and employer’s associations.
Author: Dr. Laxmi Todiwan Publisher: Notion Press ISBN: Category : Biography & Autobiography Languages : en Pages : 409
Book Description
‘Illuminating Her Way: Indian Women in Hospitality’ invites you to explore the journeys of women who have excelled in the Indian Hospitality and Tourism industry. Through a collection of personal stories, discover the challenges, triumphs, and unique perspectives of women succeeding in a traditionally male dominated field. From experienced professionals to emerging stars, these women offer insights on the evolving hospitality landscape, leadership, and the importance of mentorship. Blending personal anecdotes with career advice and reflections on diversity and inclusion, it's an engaging read for hospitality professionals, students, organisations that support DEI, enthusiasts and women aiming to make their mark in hospitality and tourism. Dive into these stories and find the motivation to pursue your dreams with courage and resilience.
Author: Charalampos Giousmpasoglou
Author: Charalampos Giousmpasoglou
Author: Stefan Gössling
Author: Gary Alan Fine
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Author: Food and Nutrition Information Center (U.S.)
Author: Robert B. Denhardt
Author: Chris Thomas
Author: Andrew Smith
Author: Jan Adriaanse
Author: Dr. Laxmi Todiwan