Changes in Work and Organizational Structure, by Means of a ‘Supportive Learning Network’

By Anne Roosipõld.

Published by The Learner Collection

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

One of the most challenging professions in the hospitality industry, comprising both scientific mastery and artistic innovation, is that of chef. It is important that these positions are occupied by individuals who possess the appropriate set of skills Allowing them to perform competently in both culinary and managerial fields. These very different (but complimentary) abilities require the understanding and implementation of new concepts, conjointly, which can take place in both the workplace and in formal/informal networks. Purpose-the aim of this article is to examine network-based learning and discuss how participation in networks can enhance innovation in the chef`s work.
Design/methodology/approach-In recent years, chefs have increased their collaboration with other organisations, suppliers, customers etc, in order to meet the challenges from a globalised market. They form and participate in a variey of networks to improve through innovation, organisational learning and increasing their their effectiveness in the workplace. These networks should be considered as one avenue for learning, working alongside, or parallelto, structured training institutions and workplaces. In this paper I analyse how Estonian chefs learn in networks, how innovation in chef`s work has enhanced their method of work and what standard they have achieved (or can hope to achieve) against pre- determined benchmarks.

Keywords: Networking, Learning Organizations, Learning, Innovation, Workplace Learning

The International Journal of Learning, Volume 18, Issue 11, pp.229-252. Article: Print (Spiral Bound). Article: Electronic (PDF File; 862.750KB).

Ma Anne Roosipõld

Student, Educational Department, Tallinn University, Tallinn, Estonia


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