Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs.
(2006)
Journal Article
Robinson, R. N. S., & Barron, P. (2006). Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs. International Journal of Hospitality Management, 26, 913-926. doi:10.1016/j.ijhm.2006.10.002
The occupation of cookery has been identified as one sharing a shortage of skilled employees. While the trade attracts moderate numbers of new recruits, the attrition or wastage rate, either before completion of an apprenticeship or soon after, is hi... Read More about Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs..