Managing people in commercial kitchens : (Record no. 6413)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03691cam a22004938i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781003160250 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240213122835.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210921s2022 enk ob 001 0 eng |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781003160250 |
| Qualifying information | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1003160255 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780367749101 |
| Qualifying information | (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780367749231 |
| Qualifying information | (paperback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000546040 |
| Qualifying information | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000546047 |
| Qualifying information | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000546026 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000546020 |
| Qualifying information | (electronic bk. : PDF) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1281468145 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1281468145 |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX911.3.P4 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | BUS |
| Subject category code subdivision | 081000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KJMV2 |
| Source | bicssc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.95068 |
| Edition number | 23/eng/20211028 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Giousmpasoglou, Charalampos, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Managing people in commercial kitchens : |
| Remainder of title | a contemporary approach / |
| Statement of responsibility, etc. | Charalampos Giousmpasoglou, Evangelia Marinakou, Anastasios Zopiatis and John Cooper. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Abingdon, Oxon ; |
| -- | New York, NY : |
| Name of producer, publisher, distributor, manufacturer | Routledge, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Routledge focus on tourism and hospitality |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction -- The Commercial Kitchen's Structure and Organisation -- Occupational Culture and Identity -- People Management and Leadership in Commercial Kitchens -- Education and Training for Chefs -- Skills and Competencies for Chefs -- Gender and Diversity Issues in Commercial Kitchens -- Kitchen Deviance -- Banter, Bullying and Violence -- AOD Use and Coping with Stress -- Future Trends. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "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"-- |
| Assigning source | Provided by publisher. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| General subdivision | Personnel management. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service management. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service employees. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism |
| Source of heading or term | bisacsh |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781003160250">https://www.taylorfrancis.com/books/9781003160250</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a> |
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