This master’s thesis examines the possibilities of improving working conditions in the restaurant business, focusing on chefs and their training. It investigates how Copenhagen Hospitality College can promote better working environment in the business.The restaurant business is characterized by long and irregular working hours, repetitive work and high levels of stress. Staff turnover rates are high and use of alcohol and drugs has been observed. These problems can be related to high frequencies of work-related illnesses in the business, such as cancer and heart attacks. Poor management, bullying and risk of injury at work are seen as inherent parts of the work culture.The saying that “this is the way this business is, and there is nothing we can do about it” poses a threat to improvement of both the physical and the psychological working environment in the industry. Copenhagen Hospitality College is a potential agent of change because it is the only place where all segments of the industry meet. This master’s thesis concludes that the school is a powerful actor with the means to promote better working environment through education of chef students.The methods used in this thesis are diverse. We have observed teaching situations and conducted interviews with head chefs, a focus group with teachers, two ‘future workshops’ with teachers and chef students from Copenhagen Hospitality College. They discussed working conditions in the industry and their own role in creating these.Ultimately, we have discovered a potential for improvement, and with the extensive help of several key institutions, have developed numerous viable suggestions for improving the working conditions that we set out to explore.
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