Reproduction de : Thèse de doctorat : Droit public : Le Mans : 2000. / Titre provenant de l'écran-titre. Bibliogr. p. 605-657.

Le sujet de cette thèse est une étude des leaders d'un groupe d'organisations considérées comme exceptionnels dans leur domaine: les chefs de restaurants gastronomiques. L'objet de la recherche était de décrire la façon dont ces chefs de cuisine ont construit leur restaurant et l'influence des activités et actions du chef: en tant que leader, sur le fonctionnement quotidien de ces établissements qui atteignent et maintiennent des positions du premier rang dans un environnement extrêmement compétitif. Le sujet de cette recherche concernant le leadership de restaurants exemplaires est un petit groupe d'environ 20 restaurants, sélectionnés par les deux guides principaux, le Guide Rouge Michelin et le Gault Millau, comme étant les restaurants les meilleurs du monde. L'objectif de cette thèse est d'identifier les processus organisationnels et la dynamique commune aux entreprises du premier rang dans l'industrie de la restauration, ainsi que le rôle joué par le style de leadership individuel de l'entrepreneur/fondateur dans l'élévation de ces organisations à une telle position. Il est proposé que le rôle du leader (c'est-à-dire le chef), son style de leadership, et les aspects de sa personnalité qu'il ou elle dévoile jouent un rôle crucial pour atteindre une performance exceptionnelle. Le leader établit la culture de l'organisation et joue un rôle important dans la mise en place d'une équipe d'encadrement et d'une main d'oeuvre investie dans l'entreprise, capable dans ses compétences et ses fonctions, et de haute qualité. La thèse étudie aussi d'autres conditions qui règnent dans ces restaurants considérés comme exemplaires et essaye de démontrer comment leur succès est en grande partie déterminé par la personnalité et le comportement du chef mais aussi par d'autres facteurs qui peuvent jouer un rôle dans cette quête d'un classement exemplaire qu'occupent ces établissements dans leur domaine.

Syftet med studien var att undersöka relationen mellan commitment gentemot organisationen och chefs-commitment i en svensk kontext med hjälp av TCM Employee Commitment Survey. Metoden för att undersöka detta var en webbenkät som delades ut till sammanlagt 188 personer, med en svarsfrekvens på 35%. Respondenterna arbetade i tre olika organisationer inom offentlig sektor. I enkäten fick respondenterna ta ställning till påståenden rörande sin organisation och sin närmaste chef. Resultatet visade att ju lägre continuance commitment är gentemot närmaste chef, desto högre är affective commitment gentemot organisationen. Vidare visade resultatet att ju högre continuance commitment är gentemot närmaste chef, desto högre är continuance commitment gentemot organisationen. Dessutom visade resultatet att ju högre normative commitment gentemot närmaste chef är, desto högre är normative commitment gentemot organisationen. I motsats till tidigare studier fann vi ingen korrelation mellan affective commitment gentemot organisation och affective commitment gentemot närmaste chef. / The main purpose of this study was to examine the relationship between organizational commitment and supervisor commitment within a Swedish context using TCM Employee Commitment Survey. Measures were done via a questionnaire distributed to a total of 188 people, with a response rate of 35%. The respondents were employees from three different organizations within the public sector. They were asked to consider different statements regarding their organization, their supervisor and work-related identity. The results showed that if continuance commitment to supervisor is low, affective organizational commitment will be high. The results also showed that when continuance commitment to supervisor was high, continuance organizational commitment was also high. When normative supervisor commitment was high, so was normative organizational commitment. In contrast to previous studies, we found no correlation between affective organizational commitment and affective commitment to supervisor.

Habilitationsschrift--Fachbereich Altertumswissenschaft--Berlin--Freie Universität, 1989. / Contient des textes en égyptien. Bibliogr. p. [XIII]-XXIX. Index.

O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da gastronomia contemporânea é crescente a demanda e o uso de ingredientes locais, tradicionais, produzidos com métodos ecológicos, que remetam ao sentido de trajetória, identidade e autenticidade, que conferem traços de singularidade aos mesmos. Essa demanda tem evidenciado, por um lado, uma maior preocupação dos comensais e chefs pela origem dos produtos e, por outro, uma (re) aproximação e (re) valorização das relações entre chefs, comensais e agricultores familiares, o que pode representar novas oportunidades de mercado para a Agricultura Familiar. Esta tese procura problematizar estas questões e tem como principal objetivo analisar como ocorrem as relações entre chefs, produtores e comensais no processo de inserção e uso de produtos agroalimentares singulares na gastronomia contemporânea, buscando perceber em que medida este consumo está estimulando novos mercados para a Agricultura Familiar e grupos tradicionais. Foram estudados quatro casos de restaurantes e Instituições que apresentavam iniciativas e práticas de relações diretas entre chefs, produtores e comensais. Para obtenção dos dados, foram realizadas entrevistas semiestruturadas com estes atores, observação participante nos restaurantes e instituições, análise de cardápios e da trajetória dos ingredientes. A mobilização dos conceitos da sociologia econômica e da análise dos dados obtidos na pesquisa de campo, proporcionaram elementos para a elaboração de conceito explicativo para o fenômeno estudado, denominado Cozinha de Raiz (embedded gastronomy). Esta se constitui a partir de cadeias gastronômicas curtas, que evidenciam relações de proximidade e enraizamento social entre os produtores, chefs e comensais e é alinhavada por produtos singulares, que tem seus padrões de qualidade e distintividade construídos e legitimados por meio das informações compartilhadas entre os atores. Essas cadeias se configuram de duas principais formas: a) Cadeia Gastronômica Curta Chefcêntrica, que tem formação horizontal, é organizada entre atores e tem o chef como elo central da cadeia; ou b) Cadeias Gastronômicas Curtas Sinérgicas, organizada de maneira vertical, mediada por instituições e não apenas pelos atores, permitindo aos consumidores e produtores maiores possibilidades de interação, conferindo maior poder de agência e autonomia para os produtores, que podem estabelecer redes tanto com os chefs, quanto com os consumidores de maneira direta. Em ambas, o chef aparece como ator social central tanto na formação destas cadeias, quanto na ressignificação dos ingredientes em direção à singularidade. Pode-se inferir que na formação horizontal, ainda que se constate a formação de uma cadeia curta, se observa, também, a formação de nichos de mercado, para poucos produtores e poucos consumidores, com baixo efeito de mudanças culturais e de desenvolvimento dos produtores. Já na formação vertical, há descentralização de poder, maior grau de relação entre os atores, maior autonomia e empoderamento dos produtores e flexibilidade para o acesso a este mercado. Assim, pode-se dizer que a Cozinha de Raiz contribui para o desenvolvimento rural, por ressocializar os produtores e relocalizar os produtos na constituição das estratégias de valorização do produtor e do produto nas cadeias gastronômicas curtas, a partir da construção de novos mercados com novos padr es de governan a. O chef cumpre um canal educativo para conscientização dos comensais sobre a importância da valorização da agricultura familiar e dos grupos tradicionais. Porém, é preciso que a atuação do chef esteja associada a políticas e a iniciativas que garantam o fortalecimento da agricultura familiar, a valorização da biodiversidade nacional e o desenvolvimento de canais curtos de comercialização. / The current social process of gastronomization has triggered an even closer relationship between gastronomy and rural areas. Among the tendencies of contemporary gastronomy is the growing demand for local, traditional ingredients, produced with ecological methods, which refer to the sense of trajectory, identity and authenticity that carries traces of singularity. This demand has triggered, on the one hand, a greater concern of the diners and chefs with the origin of the products and, on the other, a (re) oncoming and (re) valorization of the relations between chefs, diners and family farmers, which may represent new market opportunities for Family Agriculture. This thesis aims to problematize these questions and its main purpose is to analyze how the relations between chefs, producers and consumers occur in the process of insertion and use of singular agrifood products in the contemporary gastronomy, trying to understand to what extent this consumption is stimulating new markets for Family Agriculture and traditional groups. There were studied four cases of restaurants and institutions that presented initiatives and practices of direct relations between chefs, producers and diners. To obtain the data, there were conducted semi-structured interviews with these actors, participant observation in restaurants and institutions, analyses of menus and the trajectory of the ingredients. The mobilization of the concepts of economic sociology and the data analysis obtained in the field research provided elements for the elaboration of an explanatory concept for the phenomenon studied, called Embedded Gastronomy. This is based on short gastronomic chains, which show relationships of proximity and social embeddedness among producers, chefs and diners and is aligned with unique products, which have their standards of quality and distinctiveness built and legitimized through information shared between the actors. These chains are made up of two main forms: a) Chefcentric Short Gastronomic Chain, which has horizontal formation, is organized between actors and has the chef as the chain's central link; Or b) Sinergic Short Gastronomic Chains, organized in a vertical way, mediated by institutions and not only by the actors, allowing the consumers and producers greater possibilities of interaction, giving greater power of agency and autonomy to the producers that can establish networks with both the chefs, and consumers directly. In both, the chef appears as central social actor both in the formation of these chains, and in the re-signification of the ingredients towards the singularity. It can be inferred that in the horizontal formation, even if the formation of a short chain is observed, also the formation of market niches is observed, for few producers and few consumers, with low effect of cultural changes and development of the producers. In the vertical formation, there is decentralization of power, a greater degree of relationship between actors, greater autonomy and empowerment of producers, and flexibility to access this market. Thus, it can be said that the embedded gastronomy contributes to the rural development by re-socializing the producers and relocating the products in the constitution of the strategies of valorization of the producer and the product in the short gastronomic chains, from the construction of new markets with new standards of governance. The role of the chef is an educational channel for the awareness of the importance of the approximation and appreciation of Family Agriculture and traditional groups. However, the chef's role must be associated with policies and initiatives that guarantee the strengthening of Family Agriculture, of national biodiversity and the development of short marketing channels.

O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da gastronomia contemporânea é crescente a demanda e o uso de ingredientes locais, tradicionais, produzidos com métodos ecológicos, que remetam ao sentido de trajetória, identidade e autenticidade, que conferem traços de singularidade aos mesmos. Essa demanda tem evidenciado, por um lado, uma maior preocupação dos comensais e chefs pela origem dos produtos e, por outro, uma (re) aproximação e (re) valorização das relações entre chefs, comensais e agricultores familiares, o que pode representar novas oportunidades de mercado para a Agricultura Familiar. Esta tese procura problematizar estas questões e tem como principal objetivo analisar como ocorrem as relações entre chefs, produtores e comensais no processo de inserção e uso de produtos agroalimentares singulares na gastronomia contemporânea, buscando perceber em que medida este consumo está estimulando novos mercados para a Agricultura Familiar e grupos tradicionais. Foram estudados quatro casos de restaurantes e Instituições que apresentavam iniciativas e práticas de relações diretas entre chefs, produtores e comensais. Para obtenção dos dados, foram realizadas entrevistas semiestruturadas com estes atores, observação participante nos restaurantes e instituições, análise de cardápios e da trajetória dos ingredientes. A mobilização dos conceitos da sociologia econômica e da análise dos dados obtidos na pesquisa de campo, proporcionaram elementos para a elaboração de conceito explicativo para o fenômeno estudado, denominado Cozinha de Raiz (embedded gastronomy). Esta se constitui a partir de cadeias gastronômicas curtas, que evidenciam relações de proximidade e enraizamento social entre os produtores, chefs e comensais e é alinhavada por produtos singulares, que tem seus padrões de qualidade e distintividade construídos e legitimados por meio das informações compartilhadas entre os atores. Essas cadeias se configuram de duas principais formas: a) Cadeia Gastronômica Curta Chefcêntrica, que tem formação horizontal, é organizada entre atores e tem o chef como elo central da cadeia; ou b) Cadeias Gastronômicas Curtas Sinérgicas, organizada de maneira vertical, mediada por instituições e não apenas pelos atores, permitindo aos consumidores e produtores maiores possibilidades de interação, conferindo maior poder de agência e autonomia para os produtores, que podem estabelecer redes tanto com os chefs, quanto com os consumidores de maneira direta. Em ambas, o chef aparece como ator social central tanto na formação destas cadeias, quanto na ressignificação dos ingredientes em direção à singularidade. Pode-se inferir que na formação horizontal, ainda que se constate a formação de uma cadeia curta, se observa, também, a formação de nichos de mercado, para poucos produtores e poucos consumidores, com baixo efeito de mudanças culturais e de desenvolvimento dos produtores. Já na formação vertical, há descentralização de poder, maior grau de relação entre os atores, maior autonomia e empoderamento dos produtores e flexibilidade para o acesso a este mercado. Assim, pode-se dizer que a Cozinha de Raiz contribui para o desenvolvimento rural, por ressocializar os produtores e relocalizar os produtos na constituição das estratégias de valorização do produtor e do produto nas cadeias gastronômicas curtas, a partir da construção de novos mercados com novos padr es de governan a. O chef cumpre um canal educativo para conscientização dos comensais sobre a importância da valorização da agricultura familiar e dos grupos tradicionais. Porém, é preciso que a atuação do chef esteja associada a políticas e a iniciativas que garantam o fortalecimento da agricultura familiar, a valorização da biodiversidade nacional e o desenvolvimento de canais curtos de comercialização. / The current social process of gastronomization has triggered an even closer relationship between gastronomy and rural areas. Among the tendencies of contemporary gastronomy is the growing demand for local, traditional ingredients, produced with ecological methods, which refer to the sense of trajectory, identity and authenticity that carries traces of singularity. This demand has triggered, on the one hand, a greater concern of the diners and chefs with the origin of the products and, on the other, a (re) oncoming and (re) valorization of the relations between chefs, diners and family farmers, which may represent new market opportunities for Family Agriculture. This thesis aims to problematize these questions and its main purpose is to analyze how the relations between chefs, producers and consumers occur in the process of insertion and use of singular agrifood products in the contemporary gastronomy, trying to understand to what extent this consumption is stimulating new markets for Family Agriculture and traditional groups. There were studied four cases of restaurants and institutions that presented initiatives and practices of direct relations between chefs, producers and diners. To obtain the data, there were conducted semi-structured interviews with these actors, participant observation in restaurants and institutions, analyses of menus and the trajectory of the ingredients. The mobilization of the concepts of economic sociology and the data analysis obtained in the field research provided elements for the elaboration of an explanatory concept for the phenomenon studied, called Embedded Gastronomy. This is based on short gastronomic chains, which show relationships of proximity and social embeddedness among producers, chefs and diners and is aligned with unique products, which have their standards of quality and distinctiveness built and legitimized through information shared between the actors. These chains are made up of two main forms: a) Chefcentric Short Gastronomic Chain, which has horizontal formation, is organized between actors and has the chef as the chain's central link; Or b) Sinergic Short Gastronomic Chains, organized in a vertical way, mediated by institutions and not only by the actors, allowing the consumers and producers greater possibilities of interaction, giving greater power of agency and autonomy to the producers that can establish networks with both the chefs, and consumers directly. In both, the chef appears as central social actor both in the formation of these chains, and in the re-signification of the ingredients towards the singularity. It can be inferred that in the horizontal formation, even if the formation of a short chain is observed, also the formation of market niches is observed, for few producers and few consumers, with low effect of cultural changes and development of the producers. In the vertical formation, there is decentralization of power, a greater degree of relationship between actors, greater autonomy and empowerment of producers, and flexibility to access this market. Thus, it can be said that the embedded gastronomy contributes to the rural development by re-socializing the producers and relocating the products in the constitution of the strategies of valorization of the producer and the product in the short gastronomic chains, from the construction of new markets with new standards of governance. The role of the chef is an educational channel for the awareness of the importance of the approximation and appreciation of Family Agriculture and traditional groups. However, the chef's role must be associated with policies and initiatives that guarantee the strengthening of Family Agriculture, of national biodiversity and the development of short marketing channels.

L’enseignement privé catholique, à la différence de l’enseignement public, a donné aux directeurs d’écoles primaires un statut de chef d’établissement, leur attribuant ainsi des responsabilités élargies. Ces derniers valident leur formation initiale par l’obtention d’un titre professionnel inscrit au RNCP (2014). Près de quarante années se sont déroulées entre la reconnaissance d’un enseignant chargé de direction (1976) et la création du statut de chef d’établissement (2006-2010). Cette évolution s’est réalisée progressivement, portée par la publication de plusieurs textes institutionnels et réglementaires. Notre thèse vise à comprendre en quoi ces mutations institutionnelles ont impacté les dynamiques identitaires de ces chefs d’établissements au cours de ces quarante dernières années. Les processus de professionnalisation à l’œuvre s’inscrivent dans un temps social vécu. Aussi, les propos des acteurs recueillis sous forme d’entretiens compréhensifs / biographiques sont traités grâce à un instrument d’analyse composite : les régimes de temporalités formatives et professionnelles. Ce dernier est décalqué du concept de régime d’historicité, emprunté à la philosophie de l’histoire. Un corpus de douze entretiens a été traité avec cet instrument. La démarche inductive utilisée (théorisation ancrée) conduit ainsi à la construction d’une typologie de formes identitaires de chefs d’établissements selon ces régimes de temporalités formatives et professionnelles et reflète leurs différentes dynamiques identitaires. L’ensemble s’inscrit dans une approche compréhensive et phénoménologique de la professionnalisation de ces chefs d’établissements, plutôt entendue ici au sens de l’émergence d’un groupe professionnel.Mots-clés : Professionnalisation – groupe professionnel – chef d’établissement – identité professionnelle – dynamique professionnelle – dynamique identitaire – régimes d’historicité – temporalités sociales – régimes de temporalités formatives et professionnelles / The private Catholic school system, unlike the public one, gave the primary school Head teachers, the status of primary school Headmasters, by assigning them greater responsibilities. A professional title listed on the National Register of Professional Certifications (RNCP) (2015) validates their initial training. It took nearly forty years to move from the recognition of a teacher in charge of the direction of a school (1976) to the creation of the position of Headmaster (2006-2010). The evolution went on progressively supported by issues of several institutional and legislative texts. Our dissertation aims at understanding how these institutional changes impacted the Headmasters’ identity dynamics over those forty years. Professional development is part of a social time that is why the processing of the material collected as comprehensive/biographical interviews is based on a compound method of analysis that used what has been called “sets of professional and training temporalities”. This method derives from the concept of “set of historicity” borrowed from the philosophy of history. A corpus of twelve interviews has been processed with this method. This inductive approach (grounded theory) leads to the creation of a typology of the identity forms of the primary school Headmasters according to a set of professional and training temporalities and it also expresses their different identity dynamics. The whole study is part of a comprehensive and phenomenological approach of the professional development of these primary school Headmasters which should be considered here as the emergence of a new professional group.Keywords: Professional development – professional group – Headmaster – professional identity – professional dynamics – identity dynamics – sets of historicity – social temporalities – sets of professional and training temporalities.

Comment récupérer les legs du passé pour construire le présent sur un héritage traditionnel, en s’adaptant aux nouvelles réalités du présent et orientant le futur? Ce travail se penche sur une réponse propre à ce problème, celle des communautés akans du Ghana. Nous tenterons de montrer que c’est par une évaluation normative : « quels sont les bons et les mauvais éléments du passé? » que ces communautés ont entrepris de juger quels étaient les éléments méritant d’être récupérés. Les communautés akans ont conservé cette idée (de juger les évènements du passé selon une évaluation normative) dans la tradition notamment par le biais d’un idéogramme nommé sankↄfa dans la langue locale. Elle se retrouve au cœur de la culture et notamment par le biais des pratiques et rituels. Le politique est définit comme l’ensemble des actions humaines participant à la construction du système normatif, fondé sur une hiérarchisation collective dynamique des valeurs et canalisant les désirs et passions des êtres humains vers des possibilités d’action spécifiques. Les performances politiques (rituels et transmission de la tradition) contribuent à édifier, solidifier ou transvaluer l’autorité du système moral. Dans ce travail, nous soutenons que les communautés akans renforcent l’autorité politique de leur tradition par le biais de performances politiques. En déterminant ce qu’est le « Bien » et le « Mal », les Akans canalisent les possibilités d’action et orientent les comportements collectifs de leur communauté. Ce travail étudie un aspect de la relation entre culture et temps dans les communautés akans du Ghana. En analysant leur processus d’interprétation du passé, par lequel un héritage moral est récupéré pour être adapté au présent et orienter les actions futures des membres de leurs communautés, nous constatons qu’une tradition peut s’adapter à l’avenir tout en préservant les « bons » éléments du passé, et ce, comme suite d’un jugement moral continu, consistant en la discrimination morale des antécédents. Ce jugement continuel peut alors être considéré comme une pratique politique, et non seulement comme une pratique culturelle.

La cocina es una tarea sujeta al género. En el ámbito doméstico es responsabilidad principal de la mujer y, profesionalmente, es predominantemente masculino. En esta tesis, se investigan las razones detrás de la segregación de género en el lugar de trabajo de la cocina y por qué hay pocas mujeres Chefs en la Alta Cocina. También, los factores de éxito para las mujeres Chefs actuales y cómo han sido capaces de superar estos obstáculos. Nuestro estudio combinó la investigación cuantitativa y cualitativa. Metodología. Tras una extensa revisión de la literatura académica, se realizó un estudio de casos de mujeres Chefs con tres y dos estrellas Michelin. También se organizaron entrevistas y grupos de enfoque con mujeres chefs en Valencia. Finalmente, se realizó una encuesta (202 participantes) dirigida a chefs y profesionales de la cocina de diferentes sexo, edad, países y puestos profesionales. Entre las principales barreras que enfrentan las mujeres son: la cultura masculina establecida, las condiciones del lugar de trabajo y la conciliación familiar. Las tareas domésticas están desigualmente distribuidas lo que presenta una desventaja para las mujeres, especialmente a las que trabajan en la cocina profesional. A las mujeres, como resultado, les resulta difícil permanecer y evolucionar profesionalmente en la cocina. Además, es más fácil para los hombres chefs adquirir reconocimiento público y lanzar su propio restaurante. Para llegar a Chef las mujeres deben ser resistentes y construir su éxito en el sector. Las mujeres con estrellas Michelin, por ejemplo, desarrollan sus habilidades técnicas para lograr excelencia gastronómica, han dedicado tiempo a construir su carrera, e incluso lanzar sus propios restaurantes. Al hacerlo, pudieron mejorar su evolución y adquirir más flexibilidad gestionando su vida familiar y persiguiendo su visión. El apoyo familiar y la mentoría fueron clave para muchos de ellas. Por último, la posición de chef implica también habilidades empresariales con el fin de lograr notoriedad, gestionar y ampliar el éxito del restaurante. Para muchos chefs y, especialmente para las mujeres, dirigir su propio restaurante implica más satisfacción profesional. / Cooking is a gendered task. In the domestic sphere, it is women's main responsibility and professionally it is predominately male. In this thesis, we searched the reasons behind gender segregation in the kitchen workplace and why there are few women chefs in 'Haute Cuisine'. We also looked for success factors for current women chefs and how they were able to assess these obstacles. Our study combined both quantitative and qualitative research methods. We started with an extensive literature review. Then we did a case study of women chefs with three and two Michelin stars. We also organized interviews and focus groups with women chefs in Valencia. Finally, we run a survey (202 participants) that targeted chefs and kitchen professionals from different gender, age, countries and professional positions. The established masculine culture, workplace conditions, and work-life balance are among the main barriers women face. Domestic tasks are unequally distributed in the household and it disadvantages women especially those who work in the professional kitchen. Women, as a result, find it hard to remain and evolve in the kitchen workplace. In addition, it is easier for men chefs to acquire public recognition and to launch their own restaurant (entrepreneurship). In order to succeed women should be resilient and build their success in the industry. Women with Michelin stars for example worked on their technical skills to achieve gastronomic excellence, dedicated their time to build their career, and even looked for having their own restaurants. By doing so, they were able to enhance their evolution and acquire more flexibility managing their life and pursuing their vision. Family support and/or mentoring were key for many of them. Finally, the position of chef implies also entrepreneurial skills in order to achieve notoriety, manage and expand the restaurant success. For many chefs and especially for women, running their own restaurant implied higher professional satisfaction. / La cuina és una tasca subjecta al gènere. A l'àmbit domèstic és responsabilitat principal de la dona i, professionalment, és predominantment masculina. En aquesta tesi, s'investiguen les raons darrere la segregació de gènere al lloc de treball a la cuina i per què hi ha poques dones Chefs a l'Alta Cuin. Ademés dels factors d'èxit per a les dones Chefs actuals i com han sigut capaços de superar aquests obstacles. El nostre estudi va a combinar la investigació quantitativa i la qualitativa. Metodologia. Després d'una extensa revisió de la lliteratura acadèmica, es va realitzar un estudi de diversos casos de dones Chefs amb dos i tres estreles Michelin. També es van organitzar entrevistes i grups enfocats a les dones Chefs en València. Finalment, es va realitzar una enquesta (202 participants) dirigida a Chefs i professionals de la cuina de diferent sexe, edat, país i lloc professional. Les principals barreres que enfronten les dones són: la cultura masculina establida, les condicions al lloc de treball i la conciliació familiar. Les tasques domèstiques estan disparment distribuïdes, la qual cosa presenta una desavantatge per a les dones, especialment per a les que treballen en la cuina professional. Com a resultat, els resulta difícil romandre i evolucionar professionalment en la cuina. Ademés, és més fàcil per als hòmens Chefs adquirir reconeiximent píblic i llançar el seu propi restaurant. Per a arribar a Chef les dones deuen ser resistents i construir el seu èxit en el sector. Les dones amb estreles Michelin, per eixemple, desenrotllen les seues habilitats tècniques per a aconseguir excelència gastronòmica, han dedicat temps a construir la seua carrera, i fins i tot llançar els seus propis restaurants. Al fer-ho, van poder millorar la seua evolució i adquirir més flexibilitat gestionant la seua vida familiar i perseguint la seua visió. El suport familiar i la mentoría van ser clau per a moltes d'elles. Per últim, la posició del chef implica també habilitats empresarials amb la finalitat d'aconseguir notorietat, gestionar i ampliar l'èxit del restaurant. Per a molts Chefs i, especialment, per a les dones, dirigir el seu propi restaurant implica més satisfacció professional. / Haddaji, M. (2018). Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/98663 / TESIS

Utvecklingen som präglat samhället har lett till att verksamheter anpassar sina strategier, för att hantera de förändrade arbetsvillkoren.  I och med  att samhället ständigt förändras, förändras också arbetsrutiner samt arbetssätten. Det som  tidigare  inte var vanligt är numera vanligt, chefen kliver åt sidan då det finns andra verktyg som kan ersätta chefen. Studiens syfte är att undersöka anställdas självledarskapsstrategier men även chefens påverka på de anställdas vardagliga arbeten. Därmed uppnår studien en djupare förståelse för självledarskap för att sedan se om dagens arbetsmarknad är redo att applicera teorin till verkligheten utifrån anställdas perspektiv. Två forskningsfrågor presenteras i studien för att kunna nå fullheten av självledarskap samt empowerment. Studien uppfyller sitt syfte genom att följa en kvalitativ forskningsmetod med en abduktiv ansats. Studiens empiri har samlats in genom 12 semistrukturerade intervjuer. Utifrån de djupgående intervjuer med anställda har viktig information kunnat sammanställas för att analyseras och tolkas. Det har även ökat förståelsen för självledarskap utifrån de anställdas perspektiv.    Resultatet som studien har kommit fram till är att anställda följer beteendefokuserade strategier och chefen påverkar anställdas arbete till en viss grad, då en chef behövs för att vara motiverande, bidra med konstruktiv feedback och administrera. Även om några respondenter uttryckte att chefens närvaro inte är viktig, kan det konstateras att chefen behövs för att arbetet ska fungera. Genom studien har även slutsatsen kunnat dras att den svenska arbetsmarknaden bör applicera självledarskap i praktiken för att kunna uppnå bättre resultat och större engagemang hos de anställda. / The thesis of the study is to examine employees´ self-leadership strategies, and the manager's influence on the employees' everyday work. This study achieves a deeper understanding of self-leadership to then see if today's companies in Sweden are ready to apply the theory to reality, throughout the perspective of employees. Two research questions are presented in the study to achieve the understanding of self-leadership and empowerment. The study fulfills its purpose by following a qualitative research method with an abductive approach. The empirical study has been collected through 12 semi-structured interviews.   The result that the study has come to is that employees follow behavior-focused strategies, and managers influence  employees' everyday work  to a certain degree. Through the study, it has also been possible to draw the conclusion that the Swedish companies should apply self-leadership to achieve better results and greater commitment among employees.