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Professionnaliser le client : le travail du marché dans une entreprise de restauration collective

Abstract : Catering for establishments is a fertile field for analyzing changes in the relations between the market and its organization. These relations were closely observed between the management of Restocol (a catering firm), its clients (medical establishments), and the persons who eat in the cafeterias. Although the company centers its strategies around its clients, it organizes for professionalizing them so that they understand its actions. This professionalization, as implemented in this catering firm, is based on a rationalization of relations with clients and on innovations in the services proposed to them. Since it is mainly the managers who do this through a work of argumentation, we can hypothesize that a technique exists of relational skills.
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https://halshs.archives-ouvertes.fr/halshs-00626413
Contributor : Christèle Dondeyne <>
Submitted on : Tuesday, October 11, 2011 - 7:00:04 AM
Last modification on : Thursday, May 31, 2018 - 4:34:03 PM
Long-term archiving on: : Thursday, January 12, 2012 - 2:20:53 AM

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Christèle Dondeyne. Professionnaliser le client : le travail du marché dans une entreprise de restauration collective. Sociologie du Travail, Elsevier Masson, 2002, 44 (1), pp.21-36. ⟨halshs-00626413⟩

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