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Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart

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  • Juei-Ling Ho
  • Cheng-Fa Lin
  • Mei-Ying Lai
  • Liang-Yi Tseng
  • Tai-Ying Chiang

Abstract

The main purpose of this study is to build from practice to theory by developing a flow chart of menu planning based on the practices of a single successful executive chef and then testing the generality of the flow chart by assessing agreement with flows by 10 other executive chefs working in similar environments. This paper involves deep observation of real-life practices of one 5-star executive chef and his associates using. Observation is based on the 5W2H1E approach. A flowchart of the menu planning process is developed based on data from observing. The research uses degrees-of-freedom analysis of responses from ten chefs in assessing acceptance of the flowchart structure. It is concluded that the flow chart is meaningful in that it is generally acceptable. Ideas from the research contribute to theory and have practical implications. Contributions and practical implications are discussed.

Suggested Citation

  • Juei-Ling Ho & Cheng-Fa Lin & Mei-Ying Lai & Liang-Yi Tseng & Tai-Ying Chiang, 2021. "Building Theory From Practice: Mapping Executive Chefs’ Menu Planning Processes Using a Flowchart," SAGE Open, , vol. 11(4), pages 21582440211, November.
    • Handle: RePEc:sae:sagope:v:11:y:2021:i:4:p:21582440211056610
    DOI: 10.1177/21582440211056610
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    References listed on IDEAS

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    1. Giada Di Stefano & Andrew A. King & Gianmario Verona, 2014. "Kitchen confidential? Norms for the use of transferred knowledge in gourmet cuisine," Strategic Management Journal, Wiley Blackwell, vol. 35(11), pages 1645-1670, November.
    2. Wilson, Elizabeth J. & Vlosky, Richard P., 1997. "Partnering relationship activities: Building theory from case study research," Journal of Business Research, Elsevier, vol. 39(1), pages 59-70, May.
    3. Giada Di Stefano & Andrew D. King & Gianmario Verona, 2014. "Kitchen confidential? Norms for the use of transferred knowledge in gourmet cuisine," Post-Print hal-01086379, HAL.
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