Managing People in Commercial Kitchens

Discover the essential insights in "Managing People in Commercial Kitchens" by Charalampos Giousmpasoglou, published by Taylor & Francis Ltd in 2024. This enlightening book, spanning 186 pages, presents original research that challenges conventional people management practices within kitchen brigades. Giousmpasoglou argues that senior managers, particularly Head Chefs, must tailor their approaches to fit the unique occupational identity and culture of their teams, distinguishing them from broader hospitality industry practices such as induction, socialization, and performance evaluation. Perfect for culinary professionals and managers alike, this book provides valuable strategies to enhance team dynamics and performance in commercial kitchens. Elevate your understanding of effective management in the culinary world with this must-read guide.