Słowa kluczowe
chefs
executive leadership
hospitality management
guest feedback
food waste reduction
innovation in kitchens
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Abstrakt
The hospitality industry puts an increasing demand on the role of chef as a leader and executive administrator who operates not only as a culinary professional in competitive fields, but also inspires staff, and pleases guests. Nevertheless, formal career growth strategies tend to be technical rather than leadership oriented; and the bridge between operational practice in the kitchen and executive responsibility remains incomplete. The following article discusses the issue of the professional development of chefs and how managerial and technological advances contribute to leadership development through the use of their traditional culinary knowledge. The design involved a mixed approach, a combination of a quantitative analysis of the feedback provided by the guests and a qualitative response to the trajectories of leadership perfected by the chefs. Hospitality feedback systems today are highly diverse, ranging from traditional comment cards and online review platforms to mobile- based real-time surveys and AI-powered sentiment analysis. This article examines feedback as a broader organizational tool and presents the Open Plate system as one illustrative example within this wider field.
Bibliografia
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Prawa autorskie (c) 2025 Oleksandr Pundyev