All Outputs (2)

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..

The learning style preferences of hospitality management students: observations from an international and cross cultural study. (2006)
Journal Article
Barron, P., & Lashley, C. (2006). The learning style preferences of hospitality management students: observations from an international and cross cultural study. International Journal of Hospitality Management, 25, 552-569. doi:10.1016/j.ijhm.2005.03.006

This paper reports on a study of the learning style preferences of new entrants onto hospitality and tourism programmes in Australia and the United Kingdom. It suggests that a majority of students on these programmes in both countries have strong lea... Read More about The learning style preferences of hospitality management students: observations from an international and cross cultural study..