The Differences Between ACF Professional Chefs and Chef Educators: Concern for Task Versus Concern for People

Document Type

Article

Publication Date

7-18-2018

Publication Title

Journal of Hospitality and Tourism Education

First page number:

1

Last page number:

12

Abstract

This research deepens theoretical and practical understanding of certified chefs by comparing chef professionals to chef educators. Using Blake and Mouton’s managerial grid, we determined the extent to which categories of chefs value people compared to task. Data were collected from chef professionals and educators across the United States. Those who held certification in both areas simultaneously were also examined. The findings were that chef professionals and educators were focused more on concern for task than concern for people, whereas the opposite was true for chefs with both certifications. There was no statistically significant differences between individual groups. One interesting finding is that chefs have achieved a higher level of education compared to chefs a few decades ago. In-depth discussion, implications, and suggestions for future research are provided.

Keywords

Chef; Educators; People; Professionals; Task

Disciplines

Food and Beverage Management | Vocational Education

Language

English

Find It

UNLV article access

Search your library

Share

COinS