The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

IF 3.1 4区 管理学 Q2 HOSPITALITY, LEISURE, SPORT & TOURISM Scandinavian Journal of Hospitality and Tourism Pub Date : 2021-09-20 DOI:10.1080/15022250.2021.1977177
Lotte Wellton, Jack Lainpelto
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引用次数: 8

Abstract

ABSTRACT This paper contributes to research on the growing expectation of hospitality businesses to implement sustainability strategies. By using the theoretical framework of professional knowledge cultures, as discussed by Nerland [Nerland, M. (2012). Professions as knowledge cultures. In Professional learning in the knowledge society (pp. 27–48). Brill/Sense], together with concepts of leadership and management, the study presents a novel approach. The aim is to explore the knowledge culture and the processes of learning and leadership formation in the restaurant industry to understand how these impact sustainable decision-making in restaurants. Through a narrative method, a typical industry career is illuminated, which mirrors the route to becoming a leader while adopting sustainability strategies. One podcast interview was used as research material to introduce a new data source derived from social media. The sampling considers the relevance of the narrators’ knowledge and experience of the chef's profession and is therefore representative of a naturally occurring data. The analysis, based on knowledge culture, leadership practices, and sustainability, shows that the size of the restaurant matters for financial and socially sustainable decision-making. This is explained by the production flow in large organizations, which depends on calculated and effective work methods. Environmental sustainability strategies appear as a personal concern and are thereafter transformed into the knowledge culture, identified as a normative leadership.
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专业知识,文化,领导实践和可持续发展在餐饮业的交织
摘要:本文致力于研究酒店企业对实施可持续发展战略的日益增长的期望。通过使用Nerland讨论的专业知识文化的理论框架[Nerland,M.(2012)。作为知识文化的专业。在知识社会中的专业学习中(第27-48页)。Brill/Sense],结合领导力和管理的概念,本研究提出了一种新颖的方法。目的是探索餐饮业的知识文化以及学习和领导力形成过程,以了解这些知识文化如何影响餐饮业的可持续决策。通过叙事方法,阐明了一个典型的行业职业生涯,反映了在采取可持续发展战略的同时成为领导者的途径。一次播客访谈被用作研究材料,介绍了一种源自社交媒体的新数据源。抽样考虑了讲述者对厨师职业的知识和经验的相关性,因此代表了自然发生的数据。基于知识文化、领导实践和可持续性的分析表明,餐厅的规模对财务和社会可持续决策至关重要。这可以用大型组织中的生产流程来解释,这取决于经过计算的有效工作方法。环境可持续性战略似乎是个人关注的问题,随后转变为知识文化,被确定为规范性领导。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.90
自引率
8.30%
发文量
14
期刊介绍: Scandinavian Journal of Hospitality and Tourism is the leading Nordic journal for hospitality and tourism research. SJHT aims at initiating and stimulating high-impact and innovative research relevant for academics and practitioners within the hospitality and tourism industries. The journal takes an interdisciplinary approach including, but not limited to geography, psychology, sociology, history, anthropology, and economics. SJHT encourages research based on a variety of methods, including both qualitative and quantitative approaches. The journal covers all types of articles relevant to the Nordic region, as well as the North Atlantic, North Sea and Baltic regions. We also welcome reviews and conceptual articles with a broader geographical scope that clearly enhance the theoretical development of the hospitality and tourism field. In addition to research articles, we welcome research notes and book reviews. Published articles are the result of anonymous reviews by at least two referees chosen by the editors for their specialist knowledge.
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