Managing People in Commercial Kitchens

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.

Aceasta carte foloseste cercetari originale pentru a argumenta ca managerii superiori (sefii bucatari) ar trebui sa diferentieze practicile lor de management al oamenilor din brigazile de bucatarie de cele utilizate in industria ospitalitatii in general (inducere, socializare si evaluare a performantei) datorita identitatii si culturii ocupationale puternice a grupului.