La gestion des restaurants gastronomiques : Leadership, créativité et culture organisationnelle.

Abstract : The topic of this thesis is a study of the leaders of a group of organizations considered as exemplary in their kind: gastronomic restaurants. The aim of the research was to map out the way these chefs de cuisine have created their restaurant, and the influence of the activities of the person in charge on the day-to-day functioning of these establishments which succeed to occupy the top positions in an extremely competitive environment. The subject of the thesis is a small group of about 20 restaurants, carefully selected by the two main French food guides, the Guide Rouge Michelin and the Gault Millau, for being the best restaurants in the world. The propositions made in this thesis concern the leadership factors that are expected to play an important role in the creation of exemplary organizations. It is proposed that the role of the leader (i.e. the chef), his or her leadership style, the vision and enthusiasm generated, the goals set, and the personality characteristics that he or she exhibits are crucial to furthering or hindering and organization's path to exemplary performance. The leader establishes the organization's culture and plays an important role in creating an executive role constellation and a workforce that is highly committed to the company, highly flexible in skills and roles, and of high quality. The dissertation also studies the conditions that rule in the restaurants deemed as exemplary and attempts to deconstruct how their success is determined by the personality and the behavior of the chef and what other factors may play role in the exemplary position occupied in their field by these establishments.
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Katharina Balazs. La gestion des restaurants gastronomiques : Leadership, créativité et culture organisationnelle.. Gestion et management. HEC PARIS, 2002. Français. ⟨NNT : 2002EHEC0079⟩. ⟨pastel-00918288⟩

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