Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study

Forschungsarbeit , 2015 , 7 Seiten , Note: B

BWL - Unternehmensführung, Management, Organisation

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.

Inhaltsverzeichnis (Table of Contents)

• Introduction
• Research Question
• Literature Review
• Discussion and Analysis

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This paper examines the impact of a change in the head chef's individual knowledge on the collective production know-how within a high-end French restaurant. The study analyzes the influence of three different head chefs over an eight-year period, exploring how their individual knowledge shaped the development and transfer of collective knowledge in the kitchen.

• The influence of individual knowledge on collective production know-how
• The role of head chefs in knowledge transfer and integration
• The development of tacit knowledge within a hierarchical organization
• The impact of leadership styles on knowledge sharing and innovation
• The relationship between absorptive capacity and knowledge transfer mechanisms

Zusammenfassung der Kapitel (Chapter Summaries)

• Introduction: The paper introduces the case study of an haute cuisine French restaurant and its focus on high-quality food and service. It outlines the hierarchical structure of the kitchen staff and the importance of the head chef's role in managing and coordinating knowledge flow.
• Research Question: The paper poses the central research question: how does a change in the individual knowledge of the head chef influence the collective production know-how within the organization?
• Literature Review: The literature review explores concepts like competitive advantage, know-how, learning organizations, explicit and tacit knowledge, the SECI model, and the relationship between absorptive capacity and knowledge transfer mechanisms.
• Discussion and Analysis: This section analyzes the case study, focusing on the three different phases of head chef leadership and their impact on the production know-how. It discusses the role of integration, shared understanding, and the speed of knowledge transfer in each phase.

Schlüsselwörter (Keywords)

The key terms and concepts explored in this paper include individual know-how, collective tacit knowledge, production know-how, knowledge transfer, leadership styles, absorptive capacity, and learning organizations. The research examines the relationship between these concepts and their implications for knowledge management and organizational performance within a high-end French restaurant.

• Hochschule: Syddansk Universitet (University of Southern Denmark)
• Note: B
• Autor: Giulia Lucarelli (Autor:in)
• Erscheinungsjahr: 2015
• Seiten: 7
• Katalognummer: V307981
• ISBN (eBook): 9783668065291
• ISBN (Buch): 9783668065307
• Sprache: Englisch
• Schlagworte: collective production know-how, Change Management, Production Know-how development, French Restaurant, Restaurant know-how, Knowledge Management