| Title:
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MANAGING PEOPLE IN COMMERCIAL KITCHENS
A CONTEMPORARY APPROACH |
| By: |
Charalampos Giousmpasoglou |
| Format: |
Paperback / softback |
| List price:
|
£19.99 |
| Our price: |
£17.99 |
| Discount: |
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| You save:
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£2.00 |
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| ISBN 10: |
0367749238 |
| ISBN 13: |
9780367749231 |
| Availability: |
Usually dispatched within 1-3 weeks.
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| Stock: |
Currently 0 available |
| Publisher: |
TAYLOR & FRANCIS LTD |
| Pub. date: |
27 May, 2024 |
| Series: |
Routledge Focus on Tourism and Hospitality |
| Pages: |
186 |
| Description: |
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. |
| Illustrations: |
11 Tables, black and white; 23 Line drawings, black and white; 15 Halftones, black and white; 38 Illustrations, black and white |
| Returns: |
Returnable |