Chefs' competencies: a stakeholder's perspective

Authors: Marinakou, E. and Giousmpasoglou, C.

Journal: Journal of Hospitality and Tourism Insights

Volume: 5

Issue: 1

Pages: 205-229

eISSN: 2514-9806

ISSN: 2514-9792

DOI: 10.1108/JHTI-06-2020-0101

Abstract:

Purpose: In 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/approach: A 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. Findings: This 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 implications: Organizations 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/value: This 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.

http://eprints.bournemouth.ac.uk/34812/

Source: Scopus

Chefs' competencies: a stakeholder's perspective

Authors: Marinakou, E. and Giousmpasoglou, C.

Journal: JOURNAL OF HOSPITALITY AND TOURISM INSIGHTS

eISSN: 2514-9806

ISSN: 2514-9792

DOI: 10.1108/JHTI-06-2020-0101

http://eprints.bournemouth.ac.uk/34812/

Source: Web of Science (Lite)

Chefs’ Competencies: A Stakeholders’ perspective

Authors: Marinakou, E. and Giousmpasoglou, C.

Journal: Journal of Hospitality and Tourism Insights

Publisher: Emerald Publishing

ISSN: 2514-9792

DOI: 10.1108/JHTI-06-2020-0101

Abstract:

In 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.

A quantitative approach was employed with a survey questionnaire on competencies. Data was collected from different stakeholders with 407 valid responses presenting views on necessary competencies and skills to pursue a career in culinary arts.

This 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 develop further their emotional intelligence (EI) competency.

Organizations 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.

This 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.

http://eprints.bournemouth.ac.uk/34812/

Source: Manual

Chefs’ Competencies: A Stakeholders’ perspective

Authors: Marinakou, E. and Giousmpasoglou, C.

Journal: Journal of Hospitality and Tourism Insights

Volume: 5

Issue: 1

Pages: 205-229

ISSN: 2514-9792

Abstract:

In 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. A quantitative approach was employed with a survey questionnaire on competencies. Data was collected from different stakeholders with 407 valid responses presenting views on necessary competencies and skills to pursue a career in culinary arts. This 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 develop further their emotional intelligence (EI) competency. Organizations 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. This 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.

http://eprints.bournemouth.ac.uk/34812/

Source: BURO EPrints