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Some like it haute:
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Some like it haute: (2001)Some like it haute:Toward a comprehensive understanding of competencies in culinary programs within hospitality and tourism: an exploratory literature synthesis (2026)Toward a comprehensive unders…Career anchors of French chefs: keys to success in haute cuisine (2026)Career anchors of French chef…Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases (2022)Analysis of Scientific Produc…Practices of creative leadership: A qualitative meta‐analysis in haute cuisine (2021)Practices of creative leaders…Gender Differences in the Evolution of Haute Cuisine Chef´s Career (2019)Gender Differences in the Evo…Women Professional Progress to Chef’s Position: Results of an International Survey (2017)Women Professional Progress t…“Just trained to be a chef, not a leader”: A study of head chef practices (2017)“Just trained to be a chef, n…The Relationship between Creative Personality Composition, Innovative Team Climate, and Team Innovativeness: An Input — Process — Output Perspective (2008)The Relationship between Crea…Abusive work practices and bullying among chefs: A review of the literature (2007)Abusive work practices and bu…Hawking's Haiku, Madonna's Math: Why It Is Hard to Be Creative in Every Room of the House. (2006)Hawking's Haiku, Madonna's Ma…Self-efficacy: the exercise of control (1997)Self-Efficacy: The Exercise of Control (1999)CONSEQUENCES OF ABUSIVE SUPERVISION. (2000)Bibliometric studies in tourism (2016)Deviance, deviant behaviour and hospitality management: Sources, forms and drivers (2019)Incivility, satisfaction and turnover intention of tourist hotel chefs (2019)Estimating within-group interrater reliability with and without response bias. (1984)DETERMINANTS OF INNOVATIVE BEHAVIOR: A PATH MODEL OF INDIVIDUAL INNOVATION IN THE WORKPLACE. (1994)ASSESSING THE WORK ENVIRONMENT FOR CREATIVITY. (1996)The nature of human intelligence (1967)The social psychology of creativity: A componential conceptualization. (1983)Frames of Mind: The Theory of Multiple Intelligences (1984)Creativity, Intelligence, and Personality: A Critical Review of the Scattered Literature (2006)Creativity and Certain Personality Traits: Understanding the Mediating Effect of Intrinsic Motivation (2008)Rethinking Giftedness and Gifted Education (2011)Is Female to Male as Nature Is to Culture? (1972)Feeding the Family: The Social Organization of Caring as Gendered Work. (1993)Type of employment, work–family conflict and well‐being: a comparative study (2001)Qualitative evaluation and research methods (1990)Situated Learning: Legitimate Peripheral Participation. (1994)Toward a Theory of Social Practices (2002)Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics (1981)Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics (1981)PLS-SEM: Indeed a Silver Bullet (2011)Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge (2022)The number of women in the cooking profession is low: Is it just because of gender discrimination? (2023)Gender inequality in the culinary profession in tourism from the perspective of university students with working experiences in culinary (2024)A Behavioral Theory of the Firm (1964)Structural Inertia and Organizational Change (1984)Reconceptualizing Organizational Routines as a Source of Flexibility and Change (2003)A Multi‐Dimensional Framework of Organizational Innovation: A Systematic Review of the Literature (2009)Skills of an Effective Administrator (2009)Bibliometric Methods in Management and Organization (2013)Conservation of resources: A new attempt at conceptualizing stress. (1989)Dimensionalizing Cultures: The Hofstede Model in Context (2011)Seeking Qualitative Rigor in Inductive Research (2012)Teaching Future Managers (1988)A Hierarchy of Management Training Requirements: The Competency Domain Model (1993)The PRISMA 2020 statement: an updated guideline for reporting systematic reviews (2021)
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  • 2007Abusive work practices and bullying among chefs: A review of the literature152 cited
  • 2006Hawking's Haiku, Madonna's Math: Why It Is Hard to Be Creative in Every Room of the House.60 cited
  • 2008The Relationship between Creative Personality Composition, Innovative Team Climate, and Team Innovativeness: An Input — Process — Output Perspective49 cited
  • 2019Gender Differences in the Evolution of Haute Cuisine Chef´s Career30 cited
  • 2017“Just trained to be a chef, not a leader”: A study of head chef practices24 cited
  • 2021Practices of creative leadership: A qualitative meta‐analysis in haute cuisine23 cited
  • 2017Women Professional Progress to Chef’s Position: Results of an International Survey11 cited
  • 2022Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases6 cited
  • 2026Career anchors of French chefs: keys to success in haute cuisine0 cited
  • 2026Toward a comprehensive understanding of competencies in culinary programs within hospitality and tourism: an exploratory literature synthesis0 cited

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