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
Materias:	History of scholarship and learning. The humanities AZ20-999 Social Sciences H
Acceso en línea:	https://doaj.org/article/49e975575b224db7af73052cb78a8b5c
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spelling	oai:doaj.org-article:49e975575b224db7af73052cb78a8b5c2021-11-16T00:33:19ZBuilding Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart2158-244010.1177/21582440211056610https://doaj.org/article/49e975575b224db7af73052cb78a8b5c2021-11-01T00:00:00Zhttps://doi.org/10.1177/21582440211056610https://doaj.org/toc/2158-2440The 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 similar environments. This paper involves deep observation of real-life practices of one 5-star executive chef and his associates using. Observation is based on the 5W2H1E approach. A flowchart of the menu planning process is developed based on data from observing. The research uses degrees-of-freedom analysis of responses from ten chefs in assessing acceptance of the flowchart structure. It is concluded that the flow chart is meaningful in that it is generally acceptable. Ideas from the research contribute to theory and have practical implications. Contributions and practical implications are discussed.Juei-Ling HoCheng-Fa LinMei-Ying LaiLiang-Yi TsengTai-Ying ChiangSAGE PublishingarticleHistory of scholarship and learning. The humanitiesAZ20-999Social SciencesHENSAGE Open, Vol 11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	History of scholarship and learning. The humanities AZ20-999 Social Sciences H
spellingShingle	History of scholarship and learning. The humanities AZ20-999 Social Sciences H Juei-Ling Ho Cheng-Fa Lin Mei-Ying Lai Liang-Yi Tseng Tai-Ying Chiang Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
description	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 similar environments. This paper involves deep observation of real-life practices of one 5-star executive chef and his associates using. Observation is based on the 5W2H1E approach. A flowchart of the menu planning process is developed based on data from observing. The research uses degrees-of-freedom analysis of responses from ten chefs in assessing acceptance of the flowchart structure. It is concluded that the flow chart is meaningful in that it is generally acceptable. Ideas from the research contribute to theory and have practical implications. Contributions and practical implications are discussed.
format	article
author	Juei-Ling Ho Cheng-Fa Lin Mei-Ying Lai Liang-Yi Tseng Tai-Ying Chiang
author_facet	Juei-Ling Ho Cheng-Fa Lin Mei-Ying Lai Liang-Yi Tseng Tai-Ying Chiang
author_sort	Juei-Ling Ho
title	Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
title_short	Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
title_full	Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
title_fullStr	Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
title_full_unstemmed	Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart
title_sort	building theory from practice: mapping executive chefs’ menu planning processes using a flowchart
publisher	SAGE Publishing
publishDate	2021
url	https://doaj.org/article/49e975575b224db7af73052cb78a8b5c
work_keys_str_mv	AT jueilingho buildingtheoryfrompracticemappingexecutivechefsmenuplanningprocessesusingaflowchart AT chengfalin buildingtheoryfrompracticemappingexecutivechefsmenuplanningprocessesusingaflowchart AT meiyinglai buildingtheoryfrompracticemappingexecutivechefsmenuplanningprocessesusingaflowchart AT liangyitseng buildingtheoryfrompracticemappingexecutivechefsmenuplanningprocessesusingaflowchart AT taiyingchiang buildingtheoryfrompracticemappingexecutivechefsmenuplanningprocessesusingaflowchart
_version_	1718426782757027840

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

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