{"title":"The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry","authors":"Lotte Wellton, Jack Lainpelto","doi":"10.1080/15022250.2021.1977177","DOIUrl":null,"url":null,"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.","PeriodicalId":47630,"journal":{"name":"Scandinavian Journal of Hospitality and Tourism","volume":"21 1","pages":"550 - 566"},"PeriodicalIF":3.1000,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Scandinavian Journal of Hospitality and Tourism","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.1080/15022250.2021.1977177","RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
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.
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.