- -

Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Albors-GarrigosPe ...
Tamaño: 679.1Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Albors-Garrigós, José es_ES
dc.contributor.author Peiró Signes, Angel es_ES
dc.contributor.author Segarra-Oña, Marival es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.date.accessioned 2022-11-07T16:34:25Z
dc.date.available 2022-11-07T16:34:25Z
dc.date.issued 2021-12 es_ES
dc.identifier.issn 1330-7533 es_ES
dc.identifier.uri http://hdl.handle.net/10251/189346
dc.description.abstract [EN] Purpose - This paper aims to examine the critical elements for female chefs in overcoming the glass ceiling in a relevant sector of the hospitality industry: haute cuisine. Design - It is based on an empirical study. We surveyed 202 cooks and chefs from France, the US and Spain. Methodology - The data were analysed using fuzzy set qualitative comparative analysis (fsQCA). The fsQCA identifies patterns or combinations of causal conditions that lead to an outcome to evaluate the variety of conditions that produce high career expectations among female professional chefs. Approach - Although the status of women in the hospitality industry has received academic attention, there is still a gap in research on gender discrimination in haute cuisine, specifically regarding the factors that enable for women's advancement to chef. Findings - Six variables were identified that impact female chefs' career advancement (entrepreneurial attitude, mentoring, career expectations, workplace environment, skills learned on the job, and their perception of a glass ceiling). The results show that entrepreneurial attitude is a critical enabler for the career advancement of female chefs. This factor is moderated by incumbents' skills acquired in the workplace, combined with adequate mentoring, which facilitates the absence of a harsh environment perception by female chefs. Originality of the research - The theoretical framework developed for this study contributes to the literature on female entrepreneurship in haute cuisine and its contribution to overcoming gender barriers to advancement in the sector. es_ES
dc.language Inglés es_ES
dc.publisher Faculty of tourism and hospitality management es_ES
dc.relation.ispartof Tourism and Hospitality Management es_ES
dc.rights Reconocimiento - No comercial - Compartir igual (by-nc-sa) es_ES
dc.subject Women chefs es_ES
dc.subject Female chefs es_ES
dc.subject Haute cuisine es_ES
dc.subject Gender discrimination es_ES
dc.subject Entrepreneurship es_ES
dc.subject Fuzzy sets es_ES
dc.title Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.20867/thm.27.3.8 es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Albors-Garrigós, J.; Peiró Signes, A.; Segarra-Oña, M.; García-Segovia, P. (2021). Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs. Tourism and Hospitality Management. 27(3):605-628. https://doi.org/10.20867/thm.27.3.8 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.20867/thm.27.3.8 es_ES
dc.description.upvformatpinicio 605 es_ES
dc.description.upvformatpfin 628 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 27 es_ES
dc.description.issue 3 es_ES
dc.relation.pasarela S\451720 es_ES
dc.description.references Abdullah, R.B., Alias, M.A.M., Zahari, H., Karim, N.A., Salleh, H. and Musa, M.F. (2009), "The study of factors contributing to chef turnover in hotels in Klang Valley, Malaysia", Asian Social Science, Vol. 1, No. 1, pp. 80-85. https://doi.org/10.5539/ass.v6n1p80 , es_ES
dc.description.references Aggestam, M. and Wigren-Kristoferson, C. (2017), "How women entrepreneurs build embeddedness: a case study approach", International Journal of Gender and Entrepreneurship, Vol. 9, No. 3, pp. 252-268. https://doi.org/10.1108/IJGE-07-2017-0037 es_ES
dc.description.references Albors-Garrigos, J., Haddaji, M. and Garcia-Segovia, P. (2020), "Gender discrimination in haute cuisine: A systematic literature and media analysis" International Journal of Hospitality Management, Vol. 89, 102569. https://doi.org/10.1016/j.ijhm.2020.102569 es_ES
dc.description.references Albors-Garrigos, J., Haddaji, M., Garcia-Segovia, P. and Peiro-Signes, A. (2019), "Gender differences in the evolution of haute cuisine chef's career", Journal of Culinary Science & Technology, Vol. 1, No. 18, pp. 1-30. https://doi.org/10.1080/15428052.2019.1640156 es_ES
dc.description.references Allen, H. and Mac Con Iomaire, M. (2016), "Against all odds: Head chefs profiled", Journal of Culinary Science & Technology, Vol. 14, No. 2, pp. 107-135. https://doi.org/10.1080/15428052.2015.1080645 es_ES
dc.description.references Allen, H. and Mac Con Iomaire, M. (2017), "Secrets of a head chef: Exploring factors influencing success in Irish kitchens", Journal of Culinary Science & Technology, Vol. 15, No. 3, pp. 187-222. https://doi.org/10.1080/15428052.2016.1225538 es_ES
dc.description.references Anderson, E.R. (2008), "Whose name's on the awning? Gender, entrepreneurship and the American diner", Gender, Place and Culture, Vol. 15, No. 4, pp. 395-410. https://doi.org/10.1080/09663690802155611 es_ES
dc.description.references Anggadwita, G. and Dhewanto, W. (2016), "The influence of personal attitude and social perception on women entrepreneurial intentions in micro and small enterprises in Indonesia", International Journal of Entrepreneurship and Small Business, Vol. 27, No. 2-3, pp.131-148. https://doi.org/10.1504/IJESB.2016.073974 es_ES
dc.description.references Balazs, K. (2002), "Take one entrepreneur: the recipe for success of France's great chefs", European Management Journal, Vol. 20, No. 3, pp.247-259. https://doi.org/10.1016/S0263-2373(02)00040-3 es_ES
dc.description.references BarNir, A., Watson, W.E. and Hutchins, H.M. (2011), "Mediation and moderated mediation in the relationship among role models, self‐efficacy, entrepreneurial career intention, and gender", Journal of Applied Social Psychology, Vol. 41, No. 2, pp. 270-297. https://doi.org/10.1111/j.1559-1816.2010.00713.x es_ES
dc.description.references Bartholomew, P.S. and Garey, J.G. (1996), "An analysis of determinants of career success for elite female executive chefs", Journal of Hospitality & Tourism Research, Vol. 20, No. 2, pp.125-135. https://doi.org/10.1177/109634809602000209 es_ES
dc.description.references Baum, T. (2013), International Perspectives on Women and Work in Hotels, Catering and Tourism, es_ES
dc.description.references Bureau for Gender Equality, Working Paper No. 289. International Labour Office, Sectoral Activities Department, Geneva: ILO. es_ES
dc.description.references Beynon, M.J., Jones, P. and Pickernell, D. (2016), "Country-based comparison analysis using fsQCA investigating entrepreneurial attitudes and activity", Journal of Business Research, Vol. 69, No. 4, pp. 1271-1276. https://doi.org/10.1016/j.jbusres.2015.10.091 es_ES
dc.description.references Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K. and Houran, J. (2013), "Rethinking a glass ceiling in the hospitality industry", Cornell Hospitality Quarterly, Vol. 54, No. 3, pp.230-239. https://doi.org/10.1177/1938965513492624 es_ES
dc.description.references Bourdain, A. (2013), Kitchen Confidential, London, Bloomsbury. es_ES
dc.description.references Brunat, D., La miseria de ser becario de Adrià, Muñoz o Berasategui: 16 horas a palos y sin cobrar, viewed 20 November 2020, http://www.elconfidencial.com/espana/2017-04-24/los-becariosde-adria_1371187/ es_ES
dc.description.references Carvalho, I., Costa, C., Lykke, N. and Torres, A. (2014), "An analysis of gendered employment in the Portuguese tourism sector", Journal of Human Resources in Hospitality & Tourism, Vol. 13, No. 4, pp.405-429. https://doi.org/10.1080/15332845.2014.888509 es_ES
dc.description.references Chang, S. J., van Witteloostuijn, A. and Eden, L. (2010), "From the editors: Common method variance in international business research", Journal of International Business Studies, Vol. 41, No. 2, pp.178-184. https://doi.org/10.1057/jibs.2009.88 es_ES
dc.description.references Childers, L. and Kryza, A., The 17 best female chefs in America, viewed 20 October 2020, https://www.thrillist.com/eat/nation/america-s-best-female-chefs es_ES
dc.description.references Cooper, A. (1998), A Woman's Place is in the Kitchen: The Evolution of Women Chefs, International Thomson Publishing Services, London. es_ES
dc.description.references Cooper, J., Giousmpasoglou, C. and Marinakou, E. (2016), "Occupational identity and culture: the case of Michelin-starred chefs", International Journal of Contemporary Hospitality Management, Vol. 29, No. 5, pp. 1362-1379. https://doi.org/10.1108/IJCHM-02-2016-0071 es_ES
dc.description.references Cormier-MacBurnie, P., Doyle, W., Mombourquette, P. and Young, J.D. (2015), "Canadian chef's workplace learning", European Journal of Training and Development, Vol. 39, No. 6, pp. 522-537. https://doi.org/10.1108/EJTD-01-2015-0003 es_ES
dc.description.references Dashper, K. (2019), "Mentoring for gender equality: Supporting female leaders in the hospitality industry", International Journal of Hospitality Management, Vol. 88, 102397. https://doi.org/10.1016/j.ijhm.2019.102397 es_ES
dc.description.references Dornenburg, A. and Page, K. (2003), Becoming a Chef (rev. edition), Hoboken, Wiley, New Jersey. es_ES
dc.description.references Druckman, C. (2010), "Why are there no great women chefs? Gastronomica", The Journal of Critical Food Studies, Vol. 10, No. 1, pp.24-31. https://doi.org/10.1525/gfc.2010.10.1.24 es_ES
dc.description.references Druckman, C. (2012), Skirt steak: Women chefs on standing the heat and staying in the kitchen, Chronicle Books, San Francisco. es_ES
dc.description.references Dul, J. (2016), "Identifying single necessary conditions with NCA and fsQCA", Journal of Business Research, Vol. 69 No. 4, pp.1516-1523. https://doi.org/10.1016/j.jbusres.2015.10.134 es_ES
dc.description.references Eagly, A.H. and Carli, L.L. (2007), Leadership for the common good. Through the labyrinth: The truth about how women become leaders. Harvard Business School Press. es_ES
dc.description.references Elam, A.B., Brush, C., Green, P., Baumer, B.P., Dean, M. and. Heavlow, R. (2019), 2018/2019 Women's Entrepreneurship Report, GEM, Global Entrepreneurship Research Association, London, UK. es_ES
dc.description.references Figueroa-Domecq, C., Pritchard, A., Segovia-Pérez, M., Morgan, N. and Villacé-Molinero, T. (2015), "Tourism gender research: A critical accounting.", Annals of Tourism Research, Vol. 52, pp. 87-103. https://doi.org/10.1016/j.annals.2015.02.001 es_ES
dc.description.references Fine, G.A. (2008), Kitchens: The Culture of Restaurant Work, University of California Press, Los Angeles, CA. https://doi.org/10.1525/9780520942899 es_ES
dc.description.references Fiss, P.C. (2011), "Building better causal theories: A fuzzy set approach to typologies in organization research", The Academy of Management Journal, Vol. 54, No. 2, pp.393-420. https://doi.org/10.5465/amj.2011.60263120 es_ES
dc.description.references Fleming, S.S. (2015), "Déjà vu? An updated analysis of the gender wage gap in the U.S. hospitality sector", Cornell Hospitality Quarterly, Vol. 56, No. 2, pp. 180-190. https://doi.org/10.1177/1938965514567680 es_ES
dc.description.references Fornell, C. and Larcker, D.F. (1981), "Structural equation models with unobservable variables and measurement error: Algebra and statistics", Journal of Marketing Research, Vol. 18, No. 3, pp. 328-388. https://doi.org/10.2307/3150980 es_ES
dc.description.references Gill, M.J. and Burrow, R. (2017), "The function of fear in institutional maintenance: Feeling frightened as an essential ingredient in haute cuisine", Organization Studies, Vol. 39, No. 4, pp. 445-465. https://doi.org/10.1177/0170840617709306 es_ES
dc.description.references Giousmpasoglou, C., Marinakou, E. and Cooper, J. (2017), "Banter, bollockings and beatings", International Journal of Contemporary Hospitality Management, Vol. 30, No. 3, pp. 1882-1902. https://doi.org/10.1108/IJCHM-01-2017-0030 es_ES
dc.description.references Glauber, R. (2011), "Gender, occupational composition, and flexible work scheduling", The Sociological Quarterly, Vol. 52, No. 3, pp. 472-494. https://doi.org/10.1111/j.1533-8525.2011.01215.x es_ES
dc.description.references Gvion, L., and Leedon, N. (2019), "Incorporating the home into the restaurant kitchen: The case of Israeli female chefs", Food and Foodways, Vol. 27, No. 4, pp. 296-315. https://doi.org/10.1080/07409710.2019.1673013 es_ES
dc.description.references Haddaji, M., Albors-Garrigos, J. and Garcia-Segovia, P. (2017a), "Women chefs' access barriers to Michelin stars: A case-study based approach", Journal of Culinary Science & Technology, Vol. 15, No. 4, pp. 320-338. https://doi.org/10.1080/15428052.2017.1289133 es_ES
dc.description.references Haddaji, M., Albors-Garrigós, J. and García-Segovia, P. (2017b), "Women chefs' experience: Kitchen barriers and success factors", International Journal of Gastronomy and Food Science, Vol. 9, pp. 49-54. https://doi.org/10.1016/j.ijgfs.2017.06.004 es_ES
dc.description.references Hair, J.F., Ringle, C.M. and Sarstedt, M. (2011), "From the Special Issue Guest Editors", Journal of Marketing Theory and Practice, Vol. 19, No. 2, pp. 135-138. https://doi.org/10.1080/10696679.2011.11046435 es_ES
dc.description.references Hamilton, G. (2011), Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, Random House, New York. es_ES
dc.description.references Harrington, R. and Herzog, C. (2007), "Chef John Folse: a case study of vision, leadership & sustainability", Journal of Hospitality & Tourism Education, Vol. 19, No. 3, pp. 5-10. https://doi.org/10.1080/10963758.2007.10696892 es_ES
dc.description.references Harris, D.A. and Giuffre, P. (2010), "The price you pay: How female professional chefs negotiate work and family", Gender Issues, Vol. 27, pp. 27-52. https://doi.org/10.1007/s12147-010-9086-8 es_ES
dc.description.references Harris, D.A. and Giuffre, P. (2015), Taking the heat: Women chefs and gender inequality in the professional kitchen, Rutgers University Press, New York. https://doi.org/10.36019/9780813571270 es_ES
dc.description.references Hartke, K. (2018), Women chefs still walk a fine line' in the kitchen., viewed 10 October 2020, https://www.npr.org/sections/thesalt/2018/08/31/639398136/women-chefs-still-walk-a-fine-line-inthe-kitchen es_ES
dc.description.references Hermelin, B., Hinchcliffe, G. and Stenbacka, S. (2017), "The making of the gourmet restaurateur - masculine ideology, identity and performance", Norma, Vol. 12, No. 1, pp. 48-64. https://doi.org/10.1080/18902138.2017.1284421 es_ES
dc.description.references Heilman, M.E. and Haynes, M.C. (2005), "No credit where credit is due: attributional rationalization of women's success in male-female teams", Journal of Applied Psychology, Vol. 90, No. 5, pp. 905-916. https://doi.org/10.1037/0021-9010.90.5.905 es_ES
dc.description.references Ibarra, H., Carter, N.M. and Silva, C. (2010), "Why men still get more promotions than women", Harvard Business Review, Vol. 88, No. 9, pp. 80-85. es_ES
dc.description.references Jonsson, I.M., Pipping Ekström, M. and Nygren, T. (2008), "Key concepts towards a stance on gender in the restaurant", Journal of Food Service, Vol. 19, No. 1, pp. 53-62. https://doi.org/10.1111/j.1745-4506.2007.00080.x es_ES
dc.description.references Kakouris, A. (2016), "Exploring entrepreneurial conceptions, beliefs, and intentions of Greek graduates", International Journal of Entrepreneurial Behavior & Research, Vol. 22, No. 1, pp. 109-132. https://doi.org/10.1108/IJEBR-07-2014-0137 es_ES
dc.description.references Knutson, B.J. and Schmidgall, R.S. (1999), "Dimensions of the glass ceiling in the hospitality industry", Cornell Hotel and Restaurant Administration Quarterly, Vol. 40, No. 6, pp. 64-75. https://doi.org/10.1177/001088049904000618 es_ES
dc.description.references Ko, W.H. (2012), "The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan", International Journal of Hospitality Management, Vol. 31, No. 3, pp.1004-1011. https://doi.org/10.1016/j.ijhm.2011.12.004 es_ES
dc.description.references Lane, C. (2011), "Culinary culture and globalization. An analysis of British and German Michelin‐starred restaurants", The British Journal of Sociology, Vol. 62, No. 4, pp. 696-717. https://doi.org/10.1111/j.1468-4446.2011.01387.x es_ES
dc.description.references Leschziner, V. (2015), At the Chef's Table: Culinary Creativity in EliteRestaurants, Stanford University Press, Stanford, CA. https://doi.org/10.2307/j.ctvqr1dsq es_ES
dc.description.references Mac Con Iomaire, M. (2008), "Understanding the heat - Mentoring: A model for nurturing culinary talent", Journal of Culinary Science & Technology, Vol. 6, No. 1, pp. 43-62. https://doi.org/10.1080/15428050701884196 es_ES
dc.description.references Mac Con Iomaire, M., Afifi, M.F. and Healy, J.J. (2021), "Chefs' perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure", Journal of Foodservice Business Research, Vol. 24, No. 2, pp. 177-214. https://doi.org/10.1080/15378020.2020.1842955 es_ES
dc.description.references Madichie, N.O. (2013), "Sex in the kitchen: changing gender roles in a female-dominated occupation" Int. J. of Entrepreneurship and Small Business, Vol. 18, No. 1, pp. 90-102. https://doi.org/10.1504/IJESB.2013.050754 es_ES
dc.description.references Martin, P. and Bernard, A. (2013), "The experience of women in male-dominated occupations: A constructivist grounded theory inquiry", Journal of Industrial Psychology, Vol. 39, No. 2, http://dx.doi.org/10.4102/sajip.v39i2.1099 es_ES
dc.description.references Michelin Guide (2021), viewed 20 October 2020, https://guide.michelin.com/en/michelin-guidesworldwide es_ES
dc.description.references Millán Vázquez de la Torre, G., Hernández Rojas, R. and Navajas Romero, V. (2016), "The study of gastronomic tourism in Cordoba and the association of the cuisine. An econometric analysis", Tourism and hospitality management, Vol. 22, No. 2, pp. 173-191. https://doi.org/10.20867/thm.22.2.7 es_ES
dc.description.references Morgan, N. and Pritchard, A. (2019), "Gender matters in hospitality", International Journal of Hospitality Management, Vol. 76, pp. 38-44. https://doi.org/10.1016/j.ijhm.2018.06.008 es_ES
dc.description.references Nina-Pazarzi, E. and Giannacourou, M. (2005), "Female employment and entrepreneurship: career choice trends in Greece", European Research Studies, Vol. 8, No. 3-4, pp. 9-75. es_ES
dc.description.references Noguera, M., Alvarez, C. and Urbano, D. (2013), "Socio-cultural factors and female entrepreneurship", International Entrepreneurship and Management Journal, Vol. 9, No. 2, pp. 183-197. https://doi.org/10.1007/s11365-013-0251-x es_ES
dc.description.references Nunnally, J.C. and Bernstein, I.H. (1994), Psychometric theory (3rd ed.), McGraw-Hill, New York, NY. es_ES
dc.description.references O'Brien, P.W. (2010), "The careers of chefs: A study of Swiss expatriates working in Thailand", Journal of the School of Contemporary International Studies, Vol. 1, No. 6, pp. 1-40 es_ES
dc.description.references Ortner, S.B. (1974), "Is Female to Male as Nature Is to Culture?" in Rosaldo, M.Z. and Lamphere, L. (eds.), Woman, Culture and Society, Stanford University Press, Stanford, pp. 67-87. es_ES
dc.description.references Podsakoff, P.M., Scott B. McKenzie, S.B., Jeong‐Yeon Lee, J.L. and Podsakoff, N.P. (2003), "Common method biases in behavioural research: a critical review of the literature and recommended remedies", Journal of Applied Psychology, Vol. 88, No. 5, pp.10‐1037. https://doi.org/10.1037/0021-9010.88.5.879 es_ES
dc.description.references Pratten, J.D. (2003a), "What makes a great chef", British Food Journal, Vo. 105, No. 7, pp. 454-459. https://doi.org/10.1108/00070700310497255 es_ES
dc.description.references Pratten, J.D. (2003b), "The training and retention of chefs", International Journal of Contemporary Hospitality Management, Vol. 15, No. 4, pp. 237-242. https://doi.org/10.1108/09596110310475702 es_ES
dc.description.references Pritchard, A. and Morgan, N. (2017), "Tourism's lost leaders: Analyzing gender and performance", Annals of Tourism Research, Vol. 63, pp. 34-47. https://doi.org/10.1016/j.annals.2016.12.011 es_ES
dc.description.references Ragin, C.C. (2008), Redesigning social inquiry: Fuzzy sets and beyond, University of Chicago Press, Chicago. es_ES
dc.description.references Ragin, C.C. and Davey, S. (2019), Fuzzy-Set/Qualitative Comparative Analysis 3.0., Department of Sociology, University of California, Irvine, California. http://www.socsci.uci.edu/~cragin/fsQCA/software.shtml es_ES
dc.description.references Ramos-Rodríguez, A.R., Medina-Garrido, J.A. and Ruiz-Navarro, J. (2012), "Determinants of hotels and restaurants entrepreneurship: A study using GEM data", International Journal of Hospitality Management, Vol. 31, No. 2, pp. 579-587. https://doi.org/10.1016/j.ijhm.2011.08.003 es_ES
dc.description.references Remington, J. and Kitterlin-Lynch, M. (2018), "Still pounding on the glass ceiling: A study of female leaders in hospitality, travel, and tourism management", Journal of Human Resources in Hospitality & Tourism, Vol. 17, No. 1, pp. 22-37. https://doi.org/10.1080/15332845.2017.1328259 es_ES
dc.description.references Rihoux, B. and Ragin, C.C. (2009), Configurational Comparative Methods: Qualitative Comparative Analysis (QCA) and Related Techniques, Sage, Los Angeles, CA. https://doi.org/10.4135/9781452226569 es_ES
dc.description.references Sax, L.J., Gilmartin, S.K. and Bryant, A.N. (2003), "Assessing response rates and non-response bias in web and paper surveys", Research in higher education, Vol. 44, No. 4, pp. 409‐432. https://doi.org/10.1023/A:1024232915870 es_ES
dc.description.references Schneider, C.Q. and Wagemann, C. (2010), "Standards of good practise in qualitative comparative analysis (QCA) and fuzzy-sets", Comparative Sociology, Vol. 9, pp. 1-22. https://doi.org/10.1163/156913210X12493538729793 es_ES
dc.description.references Stefanović, V. and Dimitrijević, L. (2006), "Tourism and Management-A Challenge for Women" Tourism and hospitality management, Vol. 12, No. 2, pp. 191-198. https://doi.org/10.20867/thm.12.2.17 es_ES
dc.description.references Swinbank, V.A. (2002), "The sexual politics of cooking: A feminist analysis of culinary hierarchy in Western culture", Journal of Historical Sociology, Vol. 4, No. 15, pp. 464-494. https://doi.org/10.1111/1467-6443.00188 es_ES
dc.description.references TFSN, The Female Social Network , Mastercard Index of Women's Entrepreneurship (MIWE) 2019, viewed 10 September 2020, https://tfsnglobal.com/2019/06/11/which-country-has-thehighest-proportion-of-female-entrepreneurs/ es_ES
dc.description.references Tongchaiprasit, P., and Ariyabuddhiphongs, V. (2016), "Creativity and turnover intention among hotel chefs: The mediating effects of job satisfaction and job stress", International Journal of Hospitality Management, Vol. 55, pp. 33-40. https://doi.org/10.1016/j.ijhm.2016.02.009 es_ES
dc.description.references Trubek, A.B. (2000), Haute cuisine: How the French invented the culinary profession, University of Pennsylvania Press, Pittsburgh. es_ES
dc.description.references Vincent, A. (2016), A Revolution in Taste, or, Is there Haute Cuisine without the Michelin Guide? Dublin Gastronomy Symposium, viewed 7 May 2020, https://arrow.tudublin.ie/dgs/2016/May31/15/ es_ES
dc.description.references Vujic, V., Becic, E. and Crnjar, K. (2008), "Trends and the need for new professions and forms of education in tourism and hotel management", Tourism and hospitality management, Vol. 14, No. 1, pp. 199-209. es_ES
dc.description.references Weaver, B., Ed Lee names five female chefs for Kentucky program, viewed 17 October 2020, https://www.bizjournals.com/louisville/news/2018/03/12/ed-lee-names-five-female-chefs-forkentucky.html es_ES
dc.description.references Williams, A. (2019), "Mangées: une histoire des mères lyonnaises by Catherine Simon", The French Review, Vol. 92, No. 3, pp. 267-268. https://doi.org/10.1353/tfr.2019.0262 es_ES
dc.description.references Woods, R.H. and Viehland, D. (2000), "Women in hotel management", Cornell Hotel and Restaurant Administration Quarterly, Vol. 41, No. 5, pp. 1-54. https://doi.org/10.1177/001088040004100534 es_ES
dc.description.references Woodside, A.G. (2013), "Moving beyond multiple regression analysis to algorithms: Calling for adopting a paradigm shift from symmetric to asymmetric thinking in data analysis and crafting theory", Journal of Business Research, Vol. 66, No. 4, pp. 63-472. https://doi.org/10.1016/j.jbusres.2012.12.021 es_ES
dc.description.references Yen, C.L., Cooper, C.A. and Murrmann, S.K. (2013), "Exploring culinary graduates' career decisions and expectations", Journal of Human Resources in Hospitality & Tourism, Vol. 12, No. 2, pp. 109-125. https://doi.org/10.1080/15332845.2013.752707 es_ES
dc.description.references Zhong, Y. and Couch, S. (2007), "Hospitality students' perceptions of facilitators and constraints affecting women's career advancement in the hospitality industry", Family and Consumer Sciences Research Journal, Vol. 35, No. 4, pp. 357-373. https://doi.org/10.1177/1077727X07299993 es_ES
dc.description.references Zopiatis, A., Theocharous, A.L. and Constanti, P. (2018), "Career satisfaction and future intentions in the hospitality industry: An intrinsic or an extrinsic proposition?" Journal of Human Resources in Hospitality & Tourism, Vol. 17, No. 1, pp. 98-120. https://doi.org/10.1016/j.ijhm.2009.12.003 es_ES
dc.description.references Zopiatis, A. (2010), "Is it art or science? Chef's competencies for success", International Journal of Hospitality Management, Vol. 29, No. 3, pp. 459-467. https://doi.org/10.1108/IJCHM-12-2017-0822 es_ES
dc.description.references Zopiatis, A. and Melanthiou, Y. (2019), "The celebrity chef phenomenon: a (reflective) commentary", International Journal of Contemporary Hospitality Management, Vol. 31, No. 2, pp. 538-556. https://doi.org/10.1108/IJCHM-12-2017-0822 es_ES
dc.subject.ods 05.- Alcanzar la igualdad entre los géneros y empoderar a todas las mujeres y niñas es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem