Marinakou, E., Giousmpasoglou, C. and Cooper, J., 2016. Chefs’ future competencies needs in the UK: the stakeholders’ perspectives. In: EuroCHRIE 2016: What’s Going Well In Hospitality, Tourism And Events?, 26-28 October 2016, Budapest Metropolitan University, Budapest, Hungary.
Full text available as:
abstract156.pdf - Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Official URL: http://www.eurochrie.org/
This paper discusses the significance of managerial competencies for the future generation of chefs in the UK. The paper presents the preliminary results of a survey conducted with culinary arts students, educators and professional cooks / chefs. All participants agreed on the need for future chefs to acquire the right mix of operational, administrative and managerial/leadership competencies. The starting point for the competencies development occurs in formal education preferably in higher education where future chefs are also exposed to managerial and administrative part of the job apart from operations. The findings of the survey demonstrate that the workplace seems to play a significant role in shaping the competencies of UK chefs. The participants also stress the importance of changing the current culinary arts curriculum both in Higher and Further education (HE & FE), in order to meet the existing and future industry needs.
|Item Type:||Conference or Workshop Item (Paper)|
|Uncontrolled Keywords:||chefs ; competencies ; UK ; culinary arts|
|Group:||Faculty of Management|
|Deposited By:||Unnamed user with email symplectic@symplectic|
|Deposited On:||08 Nov 2016 16:35|
|Last Modified:||14 Dec 2016 08:59|
Downloads per month over past year
|Repository Staff Only -|