Abstract
The retention of chefs in the hospitality industry is fundamental to the success of the Hospitality and tourism industry, however, certain universal trends including the quest for legitimacy guide the institutions of the industry towards convergence, a phenomenon encapsulated in intuitional theory as institutional isomorphism. Applying isomorphism to gastronomy, there is a palpable tension. How can chefs remain innovative and creative in an industry which, through coercive regulatory frameworks, mimetic emulation of perceived models of success, or normative societal expectations, subtly encourage homogeneity? The retention of chefs within the hospitality industry remains a perineal and pernicious issue. In recent times it has been catalysed and amplified by the coercive forces brought about due to the COVID -19 pandemic. This push to conform, driven by isomorphic pressures, may if unconsciously followed, stifle creativity and encourage toxic practices, thus perpetuating the exodus of talent which threatens to severely damage the industry if unreversed. This poster seeks disseminate preliminary qualitative data collected from industry chefs in order to understand how institutional isomorphism might be resisted or accepted and how this impacts the intrinsic creativity that drive chefs. It looks at suspected conflict between conformity and individuality, and how this can impact their long-term commitment to the profession.
Presenters
Kevin WardLecturer, Hospitality, Technological University of the Shannon Athlone, Westmeath, Ireland
Details
Presentation Type
Theme
2024 Special Focus—Tourism, Leisure and Change: Transforming People and Places
KEYWORDS
Chef, Retention, Isomorphism, Legitimisation, Culinary, Staff, Shortage
