1st Edition
Managing People in Commercial Kitchens A Contemporary Approach
1 The commercial kitchens’ structure and organisation
2 Occupational culture and identity
3 People management and leadership in commercial kitchens
4 Education and training for chefs
5 Skills and competencies for chefs
6 Gender and diversity issues in commercial kitchens
7 Kitchen deviance – Banter, bullying, and violence
8 AOD use and coping with stress
9 Future trends
Biography
Charalampos (Babis) Giousmpasoglou manages the MSc in International Hospitality and Tourism Management at Bournemouth University, UK.
Evangelia (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).
Anastasios Zopiatis is a Hospitality Management Associate Professor and Head of Department at the Cyprus University of Technology (CUT).
John 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’.
