International Journal of Hospitality Management

From a knowledge transfer (KT) perspective, this study explores the rationale for chefs’ mentorship-based abuse in professional kitchens. Qualitative data from five hospitality firms show that such abuse among chefs is inherently related to “master/apprentice” KT practices. Essentially, the master/a…

Amidst post-COVID labour and skills shortages the hospitality industry needs to consider a retention perspective to arrest the haemorrhaging of staff, particularly in key occupations. Cookery is an occupation which in many developed nations suffers from declining completion rates during the apprenti…

Competencies are vital factors that provide an incredible impact on individuals' career sustainability. However, the lack of guidelines has made it difficult to define and measure these competencies. This study attempted to identify important competencies that are deemed essential for culinary profe…