Know-How Transfer from Managers to Employees in a French Haute Cuisine Restaurant. a Case Study

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Research Paper 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 ...

Know-How Transfer from Managers to Employees in a French Haute Cuisine Restaurant. a Case Study 2015, Grin Verlag

ISBN-13: 9783668065307

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