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Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study

Name: Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study
Price: 17.95 EUR
Availability: InStock
Author: Giulia Lucarelli
ISBN: 978-3-668-06530-7

Research Paper (postgraduate), 2015

7 Pages, Grade: B

Giulia Lucarelli (Author)

Abstract or Introduction

The aim of this paper is to analyze how a change in the manager's know-how influences the collective production know-how of the considered organization. The case study taken into consideration is an haute cuisine French restaurant. A longitudinal study has been performed within eight years. During these years, three head chefs took over each others’. The individual knowing of each of them influenced in a different way the collective production know-how development. Hence, this paper after a short presentation of the case, analyzes in detail how each set of the different head chefs’ individual knowing have impacted the establishment of shared practice and the consequential change in the production know-how growth.

Details

Title: Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study
College: University of Southern Denmark
Grade: B
Author: Giulia Lucarelli (Author)
Year: 2015
Pages: 7
Catalog Number: V307981
ISBN (eBook): 9783668065291
ISBN (Book): 9783668065307
File size: 964 KB
Language: English
Keywords: collective production know-how, Change Management, Production Know-how development, French Restaurant, Restaurant know-how, Knowledge Management

Quote paper: Giulia Lucarelli (Author), 2015, Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study, Munich, GRIN Verlag, https://www.grin.com/document/307981

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