{"product_id":"managing-people-in-commercial-kitchens-a-contemporary-approach-hardcover","title":"Managing People in Commercial Kitchens: A Contemporary Approach - Hardcover","description":"\u003cp\u003eby \u003cb\u003eCharalampos Giousmpasoglou\u003c\/b\u003e (Author), \u003cb\u003eEvangelia Marinakou\u003c\/b\u003e (Author), \u003cb\u003eAnastasios Zopiatis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eManaging People in Commercial Kitchens: A Contemporary Approach\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eProviding 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCharalampos (Babis) Giousmpasoglou\u003c\/strong\u003e manages the MSc in International Hospitality and Tourism Management at Bournemouth University, UK.\u003c\/p\u003e\u003cp\u003eEvangelia (Lia) Marinakou is a researcher with many years of managerial and teaching experience at different higher education establishments in various countries (UK, Bahrain, Switzerland, France, and Greece).\u003c\/p\u003e\u003cp\u003eAnastasios Zopiatis is a Hospitality Management Associate Professor and Head of Department at the Cyprus University of Technology (CUT).\u003c\/p\u003e\u003cp\u003eJohn Cooper is a PhD holder from the University of Strathclyde. His doctorate research is titled: 'The Occupational Identity and Culture of Chefs and Cooks in United Kingdom (UK) Haute Cuisine Restaurants'.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.5 x 5.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 18, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51784564015392,"sku":"9780367749101","price":118.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/7c8191174c973a54731cd2960242a844.webp?v=1780605488","url":"https:\/\/ebocreations.com\/products\/managing-people-in-commercial-kitchens-a-contemporary-approach-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}