Citations (18)
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Mohamed Fawzi Afifi, JJ Healy & Máirtín Mac Con Iomaire. (2023) Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure. Journal of Foodservice Business Research 26:5, pages 669-699.
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Lin Lin, Pei-Chuan Mao & Tuan-Liang Hong. (2023) Kitchen Violence and Harassment: Perspectives and Reflection from Student Interns. Journal of Hospitality & Tourism Education 35:1, pages 62-72.
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Siobhán Gough & Máirtín Mac Con Iomaire. (2022) ‘Les noirs ne sont pas des cuisiniers, c’est des plongeurs!’: exploring the lived experience of migrant cooks in Paris. Journal of Foodservice Business Research 0:0, pages 1-33.
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Mark Traynor, Lisa Cain & Andrew Moreo. (2022) Shooting for the stars: the case of an elite chef. Journal of Foodservice Business Research 25:1, pages 107-125.
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Máirtín Mac Con Iomaire, Mohamed Fawzi Afifi & JJ Healy. (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 24:2, pages 177-214.
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Jose Albors Garrigos, Majd Haddaji, Purificacion Garcia Segovia & Angel Peiro Signes. (2020) Gender Differences in the Evolution of Haute Cuisine Chef´s Career. Journal of Culinary Science & Technology 18:6, pages 439-468.
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J. J. Healy & Máírtín Mac Con Iomaire. (2019) Calculating restaurant failure rates using longitudinal census data. Journal of Culinary Science & Technology 17:4, pages 350-372.
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Daniel Swift, Kristin Malek & Alice Swift. (2019) The Differences Between ACF Professional Chefs and Chef Educators: Concern for Task Versus Concern for People. Journal of Hospitality & Tourism Education 31:2, pages 87-98.
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Majd Haddaji, Jose Albors-Garrigós & Purificación García-Sigovia. (2018) Women Professional Progress to Chef’s Position: Results of an International Survey. Journal of Culinary Science & Technology 16:3, pages 268-285.
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Hannah Allen & Máirtín Mac Con Iomaire. (2017) Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology 15:3, pages 187-222.
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Hannah Allen & Máirtín Mac Con Iomaire. (2016) “Against all odds”: Head chefs profiled. Journal of Culinary Science & Technology 14:2, pages 107-135.
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Máirtín Mac Con Iomaire. (2011) The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008. Food, Culture & Society 14:4, pages 525-545.
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Articles from other publishers (6)
Jose Albors-Garrigos, Angel Peiro Signes, Marival Segarra-Oña & Purificacion Garcia-Segovia. (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, pages 605-628.
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Jose Albors-Garrigos, Majd Haddaji & Purificacion Garcia-Segovia. (2020) Gender discrimination in haute cuisine: A systematic literature and media analysis. International Journal of Hospitality Management 89, pages 102569.
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Charalampos Giousmpasoglou, Evangelia Marinakou & John Cooper. (2018) “Banter, bollockings and beatings”. International Journal of Contemporary Hospitality Management 30:3, pages 1882-1902.
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Charalampos Giousmpasoglou, Lorraine Brown & John Cooper. (2018) Alcohol and other drug use in Michelin-starred kitchen brigades. International Journal of Hospitality Management 70, pages 59-65.
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John Cooper, Charalampos Giousmpasoglou & Evangelia Marinakou. (2017) Occupational identity and culture: the case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management 29:5, pages 1362-1379.
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Kerem U. Sabuncu & Gaye Karacay. (2016) Exploring Professional Competencies for Talent Management in Hospitality and Food Sector in Turkey. Procedia - Social and Behavioral Sciences 235, pages 443-452.
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