The Rebirth of Women leadership in the culinary industry – Trend or reality?
Wlodyka, Sebastien (2015)
Wlodyka, Sebastien
Haaga-Helia ammattikorkeakoulu
2015
Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2016111015979
https://urn.fi/URN:NBN:fi:amk-2016111015979
Tiivistelmä
This thesis centers on the leadership and management style of women in the culinary industry in today’s society, with a focus on France and the United States..
Because the hospitality management is essential for many reasons this study covers the different leadership approaches used by women in this field.
The main focus of this study will be to understand the impact on the future of management of the increasing numbers of women leaders in this industry. The question that arises from this study is this women leadership a culinary field is trend or rebirth? Because gender discrimination is unfortunately common, we need to realize that these prejudiced views are involuntarily used. When these views are uncovered and recognized, great improvements in companies and society can occur. By understanding how the women's leadership can help an organization to recognize their workforce, we will be able to develop a new approach in terms of communication and mentoring. Moreover, these findings will notify the women management of how to innovate in terms of leader skills in the culinary industry.
For this research I used a sample of leaders and managers from the restaurant industry, from well-known chef to alumni from the Institut Paul Bocuse.
In order to find some interesting results I have measured the leadership of this sample, through two types of analysis. The first one was a simple interview about the leadership of women in the culinary industry from professionals of the industry. The second analysis was made through the Multifactor Leadership Questionnaire sent to alumni of the Institut Paul Bocuse.
The result of this study showed that women ranked high on idealized influence which is representing charisma in the transformational leadership, management-by exception in transactional leadership, and also high on the laissez-faire in the non-leadership style
Because the hospitality management is essential for many reasons this study covers the different leadership approaches used by women in this field.
The main focus of this study will be to understand the impact on the future of management of the increasing numbers of women leaders in this industry. The question that arises from this study is this women leadership a culinary field is trend or rebirth? Because gender discrimination is unfortunately common, we need to realize that these prejudiced views are involuntarily used. When these views are uncovered and recognized, great improvements in companies and society can occur. By understanding how the women's leadership can help an organization to recognize their workforce, we will be able to develop a new approach in terms of communication and mentoring. Moreover, these findings will notify the women management of how to innovate in terms of leader skills in the culinary industry.
For this research I used a sample of leaders and managers from the restaurant industry, from well-known chef to alumni from the Institut Paul Bocuse.
In order to find some interesting results I have measured the leadership of this sample, through two types of analysis. The first one was a simple interview about the leadership of women in the culinary industry from professionals of the industry. The second analysis was made through the Multifactor Leadership Questionnaire sent to alumni of the Institut Paul Bocuse.
The result of this study showed that women ranked high on idealized influence which is representing charisma in the transformational leadership, management-by exception in transactional leadership, and also high on the laissez-faire in the non-leadership style