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Collaborative craftmanship; how restaurant workers articulate good professional practice in a changing society
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Collaborative craftmanship; how restaurant workers articulate good professional practice in a changing society (2026)Collaborative craftmanship; how restauran…Thematic Analysis: A Practical Guide (2022)Thematic Analysis: A Practica…The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry (2021)The intertwinement of profess…“We are service people, and we stay until the job is done”: enactments of professionalism in restaurants (2018)“We are service people, and w…The Rise of Professionalism (2017)The Rise of ProfessionalismSample Size in Qualitative Interview Studies (2015)Sample Size in Qualitative In…Hybrid professionalism and beyond: (New) Forms of public professionalism in changing organizational and societal contexts (2015)Hybrid professionalism and be…‘Yes Chef’: life at the vanguard of culinary excellence (2015)‘Yes Chef’: life at the vangu…Atmosphere: Conceptual Issues and Implications for Hospitality Management (2006)Atmosphere: Conceptual Issues…Short Note: The Sociology of Professional Groups (2005)Short Note: The Sociology of …Invisible work, invisible skills: interactive customer service as articulation work (2005)Invisible work, invisible ski…The Five-Stage Model of Adult Skill Acquisition (2004)The Five-Stage Model of Adult…The Sociological Analysis of Professionalism (2003)The Sociological Analysis of …The importance of waiting staff in restaurant service (2003)The importance of waiting sta…New Directions in State and International Professional Occupations: Discretionary Decision-making and Acquired Regulation (2002)New Directions in State and I…Justifying Work: Occupational Rhetorics as Resources in Restaurant Kitchens (1996)Justifying Work: Occupational…Professionalism: Rise and Fall (1979)Professionalism: Rise and FallEducational Organizations as Loosely Coupled Systems (1976)The System of Professions (1988)A PUBLIC MANAGEMENT FOR ALL SEASONS? 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References

  • 2015Sample Size in Qualitative Interview Studies12,576 cited
  • 2022Thematic Analysis: A Practical Guide5,433 cited
  • 2004The Five-Stage Model of Adult Skill Acquisition1,254 cited
  • 2003The Sociological Analysis of Professionalism1,081 cited
  • 2015Hybrid professionalism and beyond: (New) Forms of public professionalism in changing organizational and societal contexts501 cited
  • 1996Justifying Work: Occupational Rhetorics as Resources in Restaurant Kitchens358 cited
  • 2005Short Note: The Sociology of Professional Groups336 cited
  • 2002New Directions in State and International Professional Occupations: Discretionary Decision-making and Acquired Regulation188 cited
  • 2005Invisible work, invisible skills: interactive customer service as articulation work134 cited
  • 2006Atmosphere: Conceptual Issues and Implications for Hospitality Management119 cited
  • 1979Professionalism: Rise and Fall76 cited
  • 2015‘Yes Chef’: life at the vanguard of culinary excellence54 cited
  • 2003The importance of waiting staff in restaurant service41 cited
  • 2017The Rise of Professionalism36 cited
  • 2021The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

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18 cited
  • 2018“We are service people, and we stay until the job is done”: enactments of professionalism in restaurants15 cited
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