The Beginning and Benefits of Mentoring Relationships Ã¢ÂÂ A Case Studyof Chefs in TaiwanChin-Tsai Lin* and Ting-Ting Chang
Department of Business Administration, Ming Chuan University, Taiwan
- *Corresponding Author:
- Chang T
Department of Business Administration
Ming Chuan University, Taiwan
E-mail: [email protected]
Received Date: March 30, 2017; Accepted Date: April 20, 2017; Published Date: April 27, 2017
Citation: Lin CT, Chang TT (2017) The Beginning and Benefits of Mentoring Relationships – A Case Study of Chefs in Taiwan. J Hotel Bus Manage 6: 160. doi: 10.4172/2169-0286.1000160
Copyright: © 2017 Lin CT, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This paper is a descriptive study of mentoring relationships between chef mentors and their protégés in Taiwan.It primarily aimed to complement the understanding of the initiation factors and career benefits of such mentoring relationships. In-depth interviews were conducted with thirty-six chefs who worked in star hotels or well-known restaurants in Taiwan. This study deconstructed the formation of mentoring relationships and their mutual benefits in the workplace. The interview results indicated fourteen initiation factors and seven classifications of benefits of mentoring relationships. Previous studies have seldom explored the mentoring relationship characteristics in different cultural contexts and culinary workplaces. Based on the results, this study provides advice on developing a sustainable career through mentoring relationships and recommends the technology-based industry to consider creating effective mentoring relationships. Further related discussion is also provided in this paper.