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Just published:

Cover shows 3 burnt parts arranged on a plate, next to a knife and a fork. © Springer Nature

Wilkesmann, Uwe, Antoniewicz, Heiko, Wilkesmann, Maximiliane (2022). Hinterher ist man immer schlauer! Wissenstransfer in der gehobenen Gastronomie. Wiesbaden: Springer.

In the book »Hinterher ist man immer schlauer! Wissenstransfer in der gehobenen Gastronomie« (in German), just published by Springer Verlag, Uwe Wilkesmann, Heiko Antoniewicz and Maximiliane Wilkesmann transfer for the first time the manifold research results on knowledge transfer to the upscale gastronomy. On the basis of many practical examples from the catering trade, the following questions, among others, are taken into consideration: What actually is knowledge and what knowledge is important in gastronomy? How does knowledge transfer work in different types of kitchens? On which factors does the transfer of knowledge depend? How can knowledge be managed in the catering industry? What knowledge is needed in service? In which areas does consulting play a role as a source of knowledge?

These questions are answered on the basis of scientific studies and presented in an entertaining way. In the process, many well-known personalities from the upscale gastronomy industry also have their say, explaining the challenges and possible solutions of knowledge transfer in their businesses.

For more information on the book, visit the publisher's website.