Oanh Thi Kim Vu , Abel Duarte Alonso , Thanh Duc Tran , Luong Ngoc Tran
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引用次数: 0
Abstract
Drawing on the underpinnings of organisational learning theory, this study delves into the experiences of dark kitchen leaders to examine the relevance of learning, how learning is demonstrated, and what future learning directions are relevant within their environment. To achieve these objectives, semi-structured face-to-face and online interviews were conducted with owners and managers of dark kitchens. Various critical conceptual dimensions resulted from the qualitative content and data structure analysis undertaken. First, applied, methodical, nurturing and bonding learning are exemplars of its relevance for the dark business's strategy. Second, learning is illustrated through bottom-line, personal, and professional growth, together with taking in new knowledge. Third, crucial forms of future learning are associated with the illuminating, inspired, and contemporary learning dimensions. Further reflection upon these dimensions led to the ‘learning-to-thrive’ framework, which extends and deepens the understanding of the study's analysis and underscores several practical and theoretical implications.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.