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Talent orchestration and boomerang talent : seasonally employed chefs' evaluation of talent management practices

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Exploring the role of gastronomy in tourism

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Chefs' competencies : a stakeholder's perspective

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Too hot to handle? : an analysis of chefs' job quality in Australian restaurants

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Creativity and innovation : the case of haute cuisine

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Occupational identity and culture : the case of Michelin-starred chefs

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Bloody suffering and durability : how chefs forge embodied identities in elite kitchens

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Coffee and gastronomy: a potential "marriage"? : the case of Vietnam

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Deciding whether to offer "early-bird" or "night-owl" specials in restaurants : a cross-functional view

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Promoting restaurants using social networks : still a lot of room for improvement

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