Books or Knives: The Proof is in the Pudding
Abstract
This research aims to analyze the effects of post-secondary business education, post-secondary culinary training, and/or personal characteristics on the success level of restaurateurs. This study attempts to give insight as to whether formalized business education and/or culinary training translates into higher performance when compared to enterprises where management develops on-the-job learned behavior. To achieve this objective, a qualitative case study was conducted on five local restaurateurs in one Southeastern market. Results show successful restaurateurs effectively management human resources, have prior industry experience, and outsource and/ or automate processes to achieve work-life balance.
How to Cite:
Dandridge, R., (2016) “Books or Knives: The Proof is in the Pudding”, Pursuit - The Journal of Undergraduate Research at the University of Tennessee 7(1). doi: https://doi.org/10.7290/pur7pggp
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