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Business History Volume 46, 2004 - Issue 3
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Original Articles

Changes in Work Organisation in French Top-Quality Restaurants

Hans-Dieter Ganter
Pages 439-460 | Published online: 24 Jan 2007

Citations (13)

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Lotte Wellton & Jack Lainpelto. (2021) The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry. Scandinavian Journal of Hospitality and Tourism 21:5, pages 550-566.
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Lotte Wellton, Inger M Jonsson & Anette Svingstedt. (2019) “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration 20:4, pages 400-422.
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Lotte Wellton, Inger M Jonsson, Ute Walter & Anette Svingstedt. (2017) Restaurant practices – time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism 17:3, pages 297-311.
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David Bowie. (2016) Pure diffusion? The great English hotel charges debate in The Times, 1853. Business History 58:2, pages 159-178.
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Robert J. Harrington & Michael C. Ottenbacher. (2010) Culinary Tourism—A Case Study of the Gastronomic Capital. Journal of Culinary Science & Technology 8:1, pages 14-32.
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Articles from other publishers (8)

Jade Lévesque, Laurence Godin, Véronique Perreault & Sergey Mikhaylin. (2024) Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency. Journal of Cleaner Production 440, pages 140765.
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Patricia Van den Eeckhout. 2020. Handbook of Eating and Drinking. Handbook of Eating and Drinking 1 12 .
Demet Genceli. 2023. Dark Gastronomy in Times of Tribulation. Dark Gastronomy in Times of Tribulation 21 45 .
Mark Lehrer & Stefan Schmid. 2020. La recherche en management international. La recherche en management international 229 251 .
David Bowie. (2018) Innovation and 19 th century hotel industry evolution. Tourism Management 64, pages 314-323.
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Matthias Weiss & Martin Hoegl. (2015) The History of Teamwork’s Societal Diffusion. Small Group Research 46:6, pages 589-622.
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Yogesh Updhyay & Dhiraj Sharma. (2013) Culinary preferences of foreign tourists in India. Journal of Vacation Marketing 20:1, pages 29-39.
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Ad Breukel & Frank M. Go. (2009) Knowledge-based network participation in destination and event marketing: A hospitality scenario analysis perspective. Tourism Management 30:2, pages 184-193.
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