000			03691cam a22004938i 4500
001			9781003160250
003			FlBoTFG
005			20240213122835.0
006			m o d
007			cr |||||||||||
008			210921s2022 enk ob 001 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9781003160250 _q(ebook)
020			_a1003160255
020			_z9780367749101 _q(hardback)
020			_z9780367749231 _q(paperback)
020			_a9781000546040 _q(electronic bk. : EPUB)
020			_a1000546047 _q(electronic bk. : EPUB)
020			_a9781000546026 _q(electronic bk. : PDF)
020			_a1000546020 _q(electronic bk. : PDF)
035			_a(OCoLC)1281468145
035			_a(OCoLC-P)1281468145
050	0	0	_aTX911.3.P4
072		7	_aBUS _x081000 _2bisacsh
072		7	_aKJMV2 _2bicssc
082	0	0	_a647.95068 _223/eng/20211028
100	1		_aGiousmpasoglou, Charalampos, _eauthor.
245	1	0	_aManaging people in commercial kitchens : _ba contemporary approach / _cCharalampos Giousmpasoglou, Evangelia Marinakou, Anastasios Zopiatis and John Cooper.
264		1	_aAbingdon, Oxon ; _aNew York, NY : _bRoutledge, _c2022.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aRoutledge focus on tourism and hospitality
505	0		_aIntroduction -- 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			_a"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"-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood service _xPersonnel management.
650		0	_aFood service management.
650		0	_aFood service employees.
650		7	_aBUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism _2bisacsh
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781003160250
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c6413 _d6413