Belongingness and Submission: Confining Chefs in Abusive Environments
(2025) BUSN49 20251Department of Business Administration
- Abstract
- Title: Belongingness and Submission: Confining Chefs in Abusive Environments
Authors: Jessica Lundqvist & Johanna Wiese
Supervisor: Sanne Frandsen, Lund University, Sweden
Examiner: Roland Paulsen, Lund University, Sweden
Course: BUSN49, Degree Project in Master’s Programme Managing People, Knowledge and
Change, Business Administration
Submission Date: May 26, 2025
Purpose: The purpose of this study is to provide a better understanding of chefs’ individual reasons for being a part of the restaurant industry as well as how these interplay with the organizational particularities of a restaurant. Thus, we aim to make sense of chefs’ experiences to uncover the why and provide a more nuanced perspective on what keeps chefs... (More) - Title: Belongingness and Submission: Confining Chefs in Abusive Environments
Authors: Jessica Lundqvist & Johanna Wiese
Supervisor: Sanne Frandsen, Lund University, Sweden
Examiner: Roland Paulsen, Lund University, Sweden
Course: BUSN49, Degree Project in Master’s Programme Managing People, Knowledge and
Change, Business Administration
Submission Date: May 26, 2025
Purpose: The purpose of this study is to provide a better understanding of chefs’ individual reasons for being a part of the restaurant industry as well as how these interplay with the organizational particularities of a restaurant. Thus, we aim to make sense of chefs’ experiences to uncover the why and provide a more nuanced perspective on what keeps chefs in abusive working environments.
Theoretical Perspectives: This thesis drew upon two primary frameworks: firstly working environment and culture in professional kitchens, secondly the framework of total and reinventive institutions, including aspects of power and control.
Methodology: This qualitative study is situated within the interpretative paradigm, adopting an abductive approach. The empirical material was gathered through 15 semi-structured interviews with 13 fine dining chefs.
Empirical Findings: A strong force for chefs to enter the restaurant industry is a seeking for belonging. Additionally, the identified method of “breaking down to build up” works as a force for chefs staying within the industry. Chefs cope with their abusive working environments through substances in the short-term. In the long-term however, they are seeking detachment in order to counteract burnout.
Contributions: This study advances the literature on reinventive institutions by suggesting that individuals enter and stay due to belonging, and stay due to their identity being reshaped through interplay of coercive and dominating power. Additionally, this study contributes to literature on professional kitchens’ abusive environment through viewing the restaurant as a reinventive and total institution simultaneously.
Keywords: Professional Kitchens, Reinventive Institution, Total Institution, Belonging, Abusive Working Environment, Restaurant Industry (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9201190
- author
- Lundqvist, Jessica LU and Wiese, Johanna LU
- supervisor
- organization
- course
- BUSN49 20251
- year
- 2025
- type
- H1 - Master's Degree (One Year)
- subject
- keywords
- Professional Kitchens, Reinventive Institution, Total Institution, Belonging, Abusive Working Environment, Restaurant Industry
- language
- English
- id
- 9201190
- date added to LUP
- 2025-06-23 09:44:52
- date last changed
- 2025-06-23 09:44:52
@misc{9201190,
abstract = {{Title: Belongingness and Submission: Confining Chefs in Abusive Environments
Authors: Jessica Lundqvist & Johanna Wiese
Supervisor: Sanne Frandsen, Lund University, Sweden
Examiner: Roland Paulsen, Lund University, Sweden
Course: BUSN49, Degree Project in Master’s Programme Managing People, Knowledge and
Change, Business Administration
Submission Date: May 26, 2025
Purpose: The purpose of this study is to provide a better understanding of chefs’ individual reasons for being a part of the restaurant industry as well as how these interplay with the organizational particularities of a restaurant. Thus, we aim to make sense of chefs’ experiences to uncover the why and provide a more nuanced perspective on what keeps chefs in abusive working environments.
Theoretical Perspectives: This thesis drew upon two primary frameworks: firstly working environment and culture in professional kitchens, secondly the framework of total and reinventive institutions, including aspects of power and control.
Methodology: This qualitative study is situated within the interpretative paradigm, adopting an abductive approach. The empirical material was gathered through 15 semi-structured interviews with 13 fine dining chefs.
Empirical Findings: A strong force for chefs to enter the restaurant industry is a seeking for belonging. Additionally, the identified method of “breaking down to build up” works as a force for chefs staying within the industry. Chefs cope with their abusive working environments through substances in the short-term. In the long-term however, they are seeking detachment in order to counteract burnout.
Contributions: This study advances the literature on reinventive institutions by suggesting that individuals enter and stay due to belonging, and stay due to their identity being reshaped through interplay of coercive and dominating power. Additionally, this study contributes to literature on professional kitchens’ abusive environment through viewing the restaurant as a reinventive and total institution simultaneously.
Keywords: Professional Kitchens, Reinventive Institution, Total Institution, Belonging, Abusive Working Environment, Restaurant Industry}},
author = {{Lundqvist, Jessica and Wiese, Johanna}},
language = {{eng}},
note = {{Student Paper}},
title = {{Belongingness and Submission: Confining Chefs in Abusive Environments}},
year = {{2025}},
}