Paroles de chef : modèles communicationnels d’une organisation professionnelle

Revue Française des Sciences de l’Information et de la Communication. 2016;9 DOI 10.4000/rfsic.2382

 

Journal Homepage

Journal Title: Revue Française des Sciences de l’Information et de la Communication

ISSN: 2263-0856 (Online)

Publisher: Société Française de Sciences de l’Information et de la Communication

LCC Subject Category: Language and Literature: Philology. Linguistics: Communication. Mass media | Bibliography. Library science. Information resources

Country of publisher: France

Language of fulltext: French

Full-text formats available: HTML

 

AUTHORS

Kilien Stengel

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 12 weeks

 

Abstract | Full Text

In a restaurant, to communicate corresponds to inform the customers, to have a dialogue with them, to collaborate with the teams, and to broadcast an image of the restaurant, the dishes and the kitchen head chef. The visible communication of the head chef specifies the link between him and the staff, him and the customers, him and the producers, and sometimes between him and the media. With an organizational, formal and normative communication, for the staff and producers, the head chef tries to broadcast a natural communication for the conviviality, and a formal communication to confirm its know-how. Actually, it’s a speech for the professional context but also the professional media. So, the message of this influencer of the knowledge-food, in the artistic, technical or organizational impacts, even as spokesman of the public opinion, give the taste of the head chef, nevertheless certainly different from the taste of the customers, with a kind of absolute values, to varied publics with diversified methods.