This thesis investigates bullying and negative behaviour among chefs working in commercial kitchens. The idea for this study arose due to evidence from the hospitality industry and amongst chefs in particular which suggested that negative behaviour and bullying were widely accepted practices. However, much of this evidence has been either anecdotal from media reporting or based on small scale studies.The industry has also complained about high labour turnover and the need for a trained workforce. Therefore, this study examines the behaviours to which chefs are exposed and if negative behaviours cause them to leave the industry.This thesis has used a questionnaire to measure responses from chefs who were either in training in catering colleges or working in the industry. Questionnaires were distributed to first year student chefs (n = 202), final year student chefs (n = 153) and working chefs (n = 304). Working chefs and final year student chefs were given questionnaires that included a behavioural method of measuring bullying, known as the NAQ-R, a self labelling method of measuring bullying and items about kitchen specific behaviours. Working chefs and final year student chefs were also asked about positive aspects of work and job satisfaction. First year student chefs were also given a personality instrument as well as being asked their opinions of kitchen specific behaviours.The findings suggest chefs’ exposure to regular bullying was in line with another major UK study (Hoel, 2002). However, occasional bullying was much higher. An examination of industry specific behaviours revealed that chefs tolerate a range of behaviours from verbal abuse on the one hand to physical and sexual abuse on the other. There were also positive aspects about the freedom of work and job satisfaction but this study was unable to find any evidence as to what made chefs stay in the industry.The study found that as student chefs become socialised into their role they were more likely to tolerate negative work behaviours and could identify reasons for their use although, this did not mean that they necessarily agreed with them. In fact, as the working chef sample was very different in ethnicity, gender and nationality from the student sample it could mean that due to negative behaviours on graduation students may not work as chefs.

The professional fine dining kitchen has predominately been the domain of male chefs. The purpose of this study was to look at what factors affect chefs, especially female chefs, in the development of their professional careers. I interviewed 12 professional female chefs and five male chefs in New York City and Atlanta, in various stages of their careers, in order to gain a better understanding of the difficulties faced by chefs. Through my research I learned that although women face devaluation from their male coworkers, they also face stigmatization from their female coworkers. This research provides insight into changes that need to be made in order for women to more successfully navigate the culinary industry as well as women in other male-dominated professions.

Texte remanié de: Doctoral thesis--Business administration--Göteborg university, 2005. / Bibliogr. p. 227-245.

Dissertazione--Scienze sociali--Roma--Pontificia università gregoriana, 2007. / Bibliogr. p. 250-259.

Mémoire de master recherche 2e année : Droit du travail : Lille 2 : 2005. / Bibliogr. p. 116 - 121.

Thèse de doctorat : Sciences de gestion : Nantes : 2008. / Bibliogr. Index.

Syftet med denna studie var att beskriva hur sjuksköterskor inom äldreomsorgen skattar sin arbetssituation utifrån strukturell- och psykologisk empowerment, arbetstillfredsställelse, upplevd hälsa, vårdkvalitet samt chefs- och ledarskap. Vidare var syftet att studera skillnader och samband mellan ovan nämnda faktorer utifrån subgruppers (ålder, yrkesverksamma år, heltid/deltidsarbete och uttag av kompetensutvecklingsdagar) skattningar. Under 2011 – 2012 besvarades fyra standardiserade frågeformulär av 79 äldrevårdssjuksköterskor i fem kommuner i Mellansverige. Resultatet visade att sjuksköterskor som var 50 år eller yngre upplevde att de fick mer kritik än äldre sjuksköterskor. Deltidsarbetande sjuksköterskor skattade sig ha lägre grad av informell makt samt lägre grad av stress än heltidsarbetande sjuksköterskor. Sjuksköterskor inom äldreomsorgen som hade arbetat 12 år eller kortare ansåg sig besitta högre grad av möjligheter, global empowerment, personlig utveckling och samarbetsförmåga. Uttag av kompetensutvecklingsdagar visade sig ge ökad upplevelse av psykologisk empowerment, strukturell empowerment, arbetstillfredsställelse och LaMI. Positiva samband identifierades mellan upplevelsen av arbetstillfredsställelse och skalorna total LaMI, total CWEQ och total psykologisk empowement, samt mellan total CWEQ och skalorna total LaMI och total psykologisk empowerment.

Mémoire (M.A.)-- Université du Québec à Chicoutimi, 1990. / "Mémoire présenté pour l'obtention du grade de maître es arts (M.A.) dans le cadre d'une entente entre l'Université Laval et l'Université du Québec à Chicoutimi" CaQCU Bibliogr.: f. 87-91. Document électronique également accessible en format PDF. CaQCU

Texte remanié de: Thèse--Droit--Tunis, 1987. / Thèse soutenue sous le titre : "Les membres du gouvernement en Tunisie, 1956-1986"

Texte remanié de: Diss.--Fakultät für Geschichtswissenschaft und Philosophie--Universität Bielefeld, 1997. / Bibliogr. p. 319-336. Index.