search query: @freeterm Michelin guide / total: 1
reference: 1 / 1
« previous | next »
| Author: | Ganter, H. |
| Title: | Changes in work organisation in French top-quality restaurants |
| Journal: | Business history
2004 : JULY, VOL. 46:3, p.439-460 |
| Index terms: | Business history Luxury goods Organizational behaviour Restaurants |
| Freeterms: | Michelin guide French cuisine |
| Language: | eng |
| Abstract: | This article examines changes in work organization patterns and managerial paradigms over time in French top-quality restaurants and how these changes reflect tendencies in societies. They are discussed with reference to theories of luxury consumption. Five 'historical episodes', which each show roughly the same patterns of organizing and management, are described in the article. |
« previous | next »
SCIMA