Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study
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Research Paper (postgraduate) from the year 2015 in the subject Business economics - Business Management, Corporate Governance, grade: B, University of Southern Denmark, language: English, abstract: 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 influence...
Research Paper (postgraduate) from the year 2015 in the subject Business economics - Business Management, Corporate Governance, grade: B, University of Southern Denmark, language: English, abstract: 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.
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