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Information Shaping During Data Flows in Professional Kitchen Processes

Information Shaping During Data Flows in Professional Kitchen Processes
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Author(s): Teija Taskinen (Mikkeli University of Applied Sciences, Finland), Tarja Tiainen (University of Tampere, Finland), Riitta Tuikkanen (Mikkeli University of Applied Sciences, Finland), Pertti Harju (Mikkeli University of Applied Sciences, Finland), Deirdre Hynes (Manchester Metropolitan University, UK) and Cihan Cobanoglu (University of Delaware, USA)
Copyright: 2007
Pages: 3
Source title: Managing Worldwide Operations and Communications with Information Technology
Source Editor(s): Mehdi Khosrow-Pour, D.B.A. (Information Resources Management Association, USA)
DOI: 10.4018/978-1-59904-929-8.ch314
ISBN13: 9781599049298
EISBN13: 9781466665378

Abstract

This paper focuses on data flows in professional kitchen processes. In the scientific perspective, our study belongs to the discussion of knowledge sharing in an organisational context (see, e.g. Orlikowski 2002; van Baalen et al. 2005). In the practical perspective, our study deals with a new case: professional kitchens whose current image does not include technological innovation. However, their current image of using low-level technology makes professional kitchens an interesting case to study technology shaping in daily practices, due to the fact that the case at hand includes contradictory perceptions: high manual skill levels versus technology-oriented professional work. Our focus is on how information is built iteratively through kitchen processes. This is partly achieved through planning tasks but is fully accomplished through the practical implementations of food production. In the research perspective, professional kitchens constitute a case where IT is used to support communication and information transformation in distributed organisations.

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