Overview
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.
This book title, Managing People in Commercial Kitchens (A Contemporary Approach), ISBN: 9780367749231, by Charalampos Giousmpasoglou, Evangelia Marinakou, Anastasios Zopiatis, John Cooper, published by Taylor & Francis (May 27, 2024) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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