A phenomenological approach to hospitality management research: Chefs’ occupational commitment

Robinson, Robinson; Solnet, David; Breakey, Noreen

doi:10.1016/j.ijhm.2014.08.004

Cited by 46 publications

(24 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies that debate the finer points of methodology and approaches for T&H workforce research are rare (cf. Ladkin, 2011;Robinson et al, 2014c). In a similar vein, conceptual papers which challenge extant narratives and assumptions and propose new theoretical models are almost completely absent (Ladkin, 2011 being a notable exception) and this has also been observed of tourism research generically (Xin, Tribe & Chambers, 2013).…”

Section: 'Underrepresented'mentioning

confidence: 95%

Tourism workforce research: A review, taxonomy and agenda

Baum

Kralj

Robinson

et al. 2016

Annals of Tourism Research

Self Cite

214

128

View full text Add to dashboard Cite

This paper offers a critical review, purview and future view of 'workforce' research. We argue that the tourism (and hospitality) workforce research domain, beyond being neglected relative to its importance, suffers from piecemeal approaches at topic, analytical, theoretical and methods levels. We adopt a three-tiered macro, meso and micro level framework into which we map the five pervasive themes from our systematic review across a 10 year period (2005-2014). A critique of the literature, following a 'representations' narrative, culminates in the modelling of a tourism workforce taxonomy, which we propose should guide the acknowledgement and advancement of more holistic tourism workforce knowledge development.

show abstract

Section: 'Underrepresented'mentioning

confidence: 95%

Tourism workforce research: A review, taxonomy and agenda

Baum

Kralj

Robinson

et al. 2016

Annals of Tourism Research

Self Cite

214

128

View full text Add to dashboard Cite

show abstract

“…They added creativity, business skills, managerial skills and motivational skills, environmental and demographic factors. There are opposing views on creativity as an important competency; Robinson et al (2014) There is a shift from operational and technical skills to corporate and strategic skills, as well as managerial skills (Suhairom et al, 2019). Generic managerial skills are also proposed.…”

Section: Competencies For Chefsmentioning

confidence: 99%

“…After all, you too, began your culinary career with much humility and sacrifice, be a good teacher, and help to grow others on your team". The ability to maintain professionalism under extreme pressures has also been identified by Robinson et al (2014). Interestingly, these were not so much valued when participants scored the competency items in the survey questionnaire.…”

Section: Key Success Factors and Competenciesmentioning

confidence: 99%

Chefs' competencies: a stakeholder's perspective

Marinakou

Giousmpasoglou

2020

JHTI

View full text Add to dashboard Cite

PurposeIn view to the skills gap challenge in the chefs' occupation, the purpose of this study was to identify the required chefs' skills and competencies for successful careers in culinary arts management in the UK context.Design/methodology/approachA quantitative approach was employed with a survey questionnaire on competencies. Data were collected from different stakeholders with 407 valid responses presenting views on necessary competencies and skills to pursue a career in culinary arts.FindingsThis study suggests that professionals in commercial kitchens should demonstrate strong managerial and leadership skills, as well as operational and administrative. Professionalism and democratic management should be exhibited by chefs, who should further develop their emotional intelligence (EI) competency.Practical implicationsOrganizations and academic institutions should provide such training to develop managerial and leadership skills that chefs need. Organizations should recruit based on these competencies model. Attention to diversity, equality and different cultures are important. Academic institutions should redesign their curriculum to address the industry's need on chefs' skills and competencies.Originality/valueThis is the first study to investigate chefs' competencies with empirical evidence from professionals, academics and students in the UK context. This study proposes a model with four sets of competencies, namely management, technical, strategic and operational.

show abstract

“…The former, artists and craftpersons, wore their toque blanche high, their aprons long, their jackets clean and their quality ‘German blades’ at hand to denote their superior occupational pride. This should not be confused with equipment speaking to the honourable tradesperson’s ‘pathos’ (Robinson, et al, 2016) [Robinson et al 2014 in reference list] – perhaps a defensive posture reflecting the occupation’s harsh realities, from Orwellian working conditions through to violence and bullying (Burrow et al, 2015). Cath’s dirty old battered low-sided square cake tin represented this pathos – honest industry, or noble dirty work (Ashforth and Kreiner, 1999), as did Dwayne’s itinerant colleague’s mobile cleaning chemicals.…”

Section: Artefacts Agency Identity and Nostalgia – Using A New Matementioning

confidence: 99%

Work(ing) artefacts: Tools of the trade, totems or trophies?

Robinson

Baum

2019

Human Relations

View full text Add to dashboard Cite

Do workplace artefacts have utility for their custodians beyond the workplace context? A new materiality perspective allowed the conversation to move beyond the parameters of the organisation and into the private spheres of both practicing and retired para-professionals. In this study of chefs, we discover the deliberate acquisition of occupational artefacts beyond their organisational utility. These artefacts betray a post-occupational identity deeply revelatory of materiality. We ask in what ways are these artefacts symbolic, or totemic? Findings provide fresh insights into how artefacts are mobilised as reverent ‘working’ objects, as totems and trophies for nostalgia. This facilitates reflections on how work was or ought to be, and so in turn who or ‘what I am’ or ‘who I was’. Theoretically, this enables us to extend the nexus of materiality and work and materiality and everyday life over both time and place.

show abstract

A phenomenological approach to hospitality management research: Chefs’ occupational commitment

Cited by 46 publications

References 56 publications

Tourism workforce research: A review, taxonomy and agenda

Tourism workforce research: A review, taxonomy and agenda

Chefs' competencies: a stakeholder's perspective

Work(ing) artefacts: Tools of the trade, totems or trophies?

Contact Info

Product

Resources

About