Presentation of Entrepreneur Research at the Council for Hospitality Management Education annual conference 2014

1. Learning from the Discourse of Culinary
Entrepreneurship
Dr. Sjoerd Gehrels
Academy of International Hospitality Research
Stenden Hotel Management School
Leeuwarden, The Netherlands
Council for Hospitality Management Education
Annual Research Conference 2014

2. 1.Introduction
2.Research Agenda
Agenda for presentation

3. Stenden University of Applied Sciences
• Stenden University of Applied Sciences, Leeuwarden,The
Netherlands: 12.000 students
• Portfolio of programmes: Associate, Bachelor and Master
Degrees
• Campuses in South-Africa, Qatar, Thailand and Bali
• Largest BBA (4-year) in International Hospitality
Management Programme in Europe: 2400 students
• International Double Degree Master Programmes:
Hospitality & Service Management validated by
University of Derby (per 2015, now London Met)

4. Leeuwarden, The Netherlands
Leeuwarden

5. School of Graduate Studies
International Campus in:
• South Africa
• Qatar
• Thailand
• Bali

6. ‘Researching Work and Learning’ :
Reflexive Practice in Hospitality Management Education
Background
Sjoerd Gehrels, Course Leader, Master in International Service Management
& Researcher in the Academy of International Hospitality Research (AIHR)
Professional Experience
10 years Hospitality Industry; Upper Segment Restaurants (1979 - 1988)
25½ years Higher Education, Hospitality Management (1989 - now)
Education (HE)
Diploma Management, University of Groningen/Ch. of Commerce, NL (1994)
MSc Tourism & Hospitality Education, University of Surrey, UK (1999)
MBA (Hospitality), Oxford Brookes University, UK (2004)
Doctor of Education – EdD, University of Stirling, UK (2013)

7. Background of the research
- Academy of International Hospitality Research
(Research Unit Stenden Hotel Management
School)
- Research Programme: Innovation in Hospitality
- Where is the future of hospitality? how/
where/ why is hospitality developing?
- The Study for Hospitality: industry & education
- Doctor of Education degree study: reflexive
practitioner

8. Core questions for Stenden HMS are addressed by AIHR:
 What is the essence of hospitality and hospitableness? How
can we effectively train/ educate in hospitality and
hospitableness? (The Study of Hospitality)
 Where is the future of hospitality? How/ where/ why is
hospitality developing? (The Study for Hospitality)
 Three levels of sustainability in hospitality and tourism.
How can hospitality and tourism be sustained and
sustainable in the future?

9. Output of this entrepreneurs research
Gehrels, S. A. (2013). Successful Small
Upper Segment Culinary Restaurant
Owners’ influence on Hospitality
Management Education. European
Journal of Tourism Research. 6(2)
Gehrels, S. A. (2014). Grounded Theory
Application in Doctorate Research.
Research in Hospitality Management.
3(1).

10. Aim
 To explore how the contextual characteristics
of successful small upper segment culinary
restaurant owners (SSUSCROs) potentially can
be used in hospitality management education,
to have students, faculty, programme and
management connect to the industry.
Essence
 To learn from the practice among a specific
group of entrepreneurs and develop insights
for education.

11. My experience in the SSUSCRO restaurants (10 years)
Four reflexive narratives defining questions & purpose
Interviewing
SSUSCROs
Literature: research and context
Grounded theory approach
LiteratureMemos
Constant comparison
Coding
Categorizing
Grounded Theory:
• SSUSCRO Social Construct
• Narrative – Living the Business, Lessons for Practice
Theorizing

12. Literature (about the entrepreneurs as people)
• Balazs, K. (2001). Some like it haute: Leadership lessons from
France’s great chefs.
• Balazs, K. (2002). Take One Entrepreneur: The Recipe for Success
of France’s Great Chefs.
⇒ Praising the SSUSCROs
• Johnson, C., Surlemont, B., Nicod, P., & Revaz, F. (2005). Behind the
Stars: A Concise Typology of Michelin Restaurants in Europe.
⇒ Problems occur
• Kets de Vries, M. F. (1985). The Dark Side of Entrepreneurship.
Jones, C., & Spicer, A. (2009). Unmasking the Entrepreneur.
⇒ Critical investigation needed
⇒ Nothing from within the Dutch culinary entrepreneurship
context

14. Analysis
Codes-to-theory model qualitative inquiry (Saldana, 2009, p. 12)

15. Findings

17. ConclusionsA. Advice to Would Be SSUSCROs
1. Entering
2. Sustaining
3. Exiting
B. Education and Support
1. Encountering the SSUSCRO’s World
2. Modelling SSUSCRO’s Influence
3. Accommodating Hyperactivity
C. Bridging the Gap between Two Worlds (Indust. & Educ.)
1. Difficult Communication
2. Differences in Professional Cultures
3. Connecting by Metaphor
4. Getting People Involved

18. Conclusions example: Work & Learning – Connecting by Metaphore
Metaphorical comparison between education and the restaurant sector

19. Thank You!
Questions?