Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs

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dc.contributor.author	Albors-Garrigós, José	es_ES
dc.contributor.author	Peiró Signes, Angel	es_ES
dc.contributor.author	Segarra-Oña, Marival	es_ES
dc.contributor.author	García-Segovia, Purificación	es_ES
dc.date.accessioned	2022-11-07T16:34:25Z
dc.date.available	2022-11-07T16:34:25Z
dc.date.issued	2021-12	es_ES
dc.identifier.issn	1330-7533	es_ES
dc.identifier.uri	http://hdl.handle.net/10251/189346
dc.description.abstract	[EN] Purpose - This paper aims to examine the critical elements for female chefs in overcoming the glass ceiling in a relevant sector of the hospitality industry: haute cuisine. Design - It is based on an empirical study. We surveyed 202 cooks and chefs from France, the US and Spain. Methodology - The data were analysed using fuzzy set qualitative comparative analysis (fsQCA). The fsQCA identifies patterns or combinations of causal conditions that lead to an outcome to evaluate the variety of conditions that produce high career expectations among female professional chefs. Approach - Although the status of women in the hospitality industry has received academic attention, there is still a gap in research on gender discrimination in haute cuisine, specifically regarding the factors that enable for women's advancement to chef. Findings - Six variables were identified that impact female chefs' career advancement (entrepreneurial attitude, mentoring, career expectations, workplace environment, skills learned on the job, and their perception of a glass ceiling). The results show that entrepreneurial attitude is a critical enabler for the career advancement of female chefs. This factor is moderated by incumbents' skills acquired in the workplace, combined with adequate mentoring, which facilitates the absence of a harsh environment perception by female chefs. Originality of the research - The theoretical framework developed for this study contributes to the literature on female entrepreneurship in haute cuisine and its contribution to overcoming gender barriers to advancement in the sector.	es_ES
dc.language	Inglés	es_ES
dc.publisher	Faculty of tourism and hospitality management	es_ES
dc.relation.ispartof	Tourism and Hospitality Management	es_ES
dc.rights	Reconocimiento - No comercial - Compartir igual (by-nc-sa)	es_ES
dc.subject	Women chefs	es_ES
dc.subject	Female chefs	es_ES
dc.subject	Haute cuisine	es_ES
dc.subject	Gender discrimination	es_ES
dc.subject	Entrepreneurship	es_ES
dc.subject	Fuzzy sets	es_ES
dc.title	Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs	es_ES
dc.type	Artículo	es_ES
dc.identifier.doi	10.20867/thm.27.3.8	es_ES
dc.rights.accessRights	Abierto	es_ES
dc.description.bibliographicCitation	Albors-Garrigós, J.; Peiró Signes, A.; Segarra-Oña, M.; García-Segovia, P. (2021). Breaking the glass ceiling in haute cuisine: the role of entrepreneurship on the career expectations of female chefs. Tourism and Hospitality Management. 27(3):605-628. https://doi.org/10.20867/thm.27.3.8	es_ES
dc.description.accrualMethod	S	es_ES
dc.relation.publisherversion	https://doi.org/10.20867/thm.27.3.8	es_ES
dc.description.upvformatpinicio	605	es_ES
dc.description.upvformatpfin	628	es_ES
dc.type.version	info:eu-repo/semantics/publishedVersion	es_ES
dc.description.volume	27	es_ES
dc.description.issue	3	es_ES
dc.relation.pasarela	S\451720	es_ES
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dc.subject.ods	05.- Alcanzar la igualdad entre los géneros y empoderar a todas las mujeres y niñas	es_ES



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