Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart

The main purpose of this study is to build from practice to theory by developing a flow chart of menu planning based on the practices of a single successful executive chef and then testing the generality of the flow chart by assessing agreement with flows by 10 other executive chefs working in simil...

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Autores principales: Juei-Ling Ho, Cheng-Fa Lin, Mei-Ying Lai, Liang-Yi Tseng, Tai-Ying Chiang
Formato: article
Lenguaje:EN
Publicado: SAGE Publishing 2021
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H
Acceso en línea:https://doaj.org/article/49e975575b224db7af73052cb78a8b5c
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