Learning-to-thrive in the dark kitchen environment: An organisational learning theory perspective

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Oanh Thi Kim Vu , Abel Duarte Alonso , Thanh Duc Tran , Luong Ngoc Tran
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引用次数: 0

Abstract

Drawing on the underpinnings of organisational learning theory, this study delves into the experiences of dark kitchen leaders to examine the relevance of learning, how learning is demonstrated, and what future learning directions are relevant within their environment. To achieve these objectives, semi-structured face-to-face and online interviews were conducted with owners and managers of dark kitchens. Various critical conceptual dimensions resulted from the qualitative content and data structure analysis undertaken. First, applied, methodical, nurturing and bonding learning are exemplars of its relevance for the dark business's strategy. Second, learning is illustrated through bottom-line, personal, and professional growth, together with taking in new knowledge. Third, crucial forms of future learning are associated with the illuminating, inspired, and contemporary learning dimensions. Further reflection upon these dimensions led to the ‘learning-to-thrive’ framework, which extends and deepens the understanding of the study's analysis and underscores several practical and theoretical implications.
在黑暗的厨房环境中学习成长:组织学习理论视角
本研究以组织学习理论为基础,深入探讨了暗厨房领导者的经验,以研究学习的相关性、如何展示学习成果,以及在他们的环境中,未来的学习方向是什么。为了实现这些目标,我们对暗黑厨房的所有者和管理者进行了半结构化的面对面访谈和在线访谈。通过对内容和数据结构进行定性分析,得出了多个重要的概念维度。首先,应用性学习、方法性学习、培养性学习和联系性学习是其与黑暗企业战略相关性的典范。第二,通过底线、个人和专业成长以及吸收新知识来体现学习。第三,未来学习的重要形式与启发性学习、启发式学习和当代学习相关联。对这些维度的进一步思考产生了 "学习--茁壮成长 "框架,它扩展和深化了对研究分析的理解,并强调了若干实践和理论意义。
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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