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Franck Giovannini: Managing Succession to Sustain Organizational Excellence
內容大綱
As world-renowned chef Franck Giovannini contemplated his future and the future of The Hôtel de Ville Restaurant, he wondered how would he handle the transition of leadership at the restaurant when it came time for him to step down. The Hôtel de Ville Restaurant was the first restaurant ever to earn three Michelin stars under four consecutive chefs. How did Giovannini and his three predecessors manage to maintain the restaurant's status through these transitions, which were both planned and unplanned? What steps could Giovannini take to give his eventual successor the best chance for continuing the restaurant's legacy of excellence?