1639 MA in Culinary Arts Management, Master Research Project Sample, UCB

Introduction

This is a Master Research Project (1639) for the MA In Culinary Arts Management course that explores the relationship between organizational culture and How Organisational Culture Affects the Cultivation and Efficiency of Cultural Intelligence in the Restaurant Sector, emphasizing their impact on customer satisfaction and employee performance. As globalization and diversity reshape the sector, the ability to navigate cultural nuances is critical for success.

Participants will learn about key theoretical frameworks, including the Cultural Web Model, Schein’s Model, and Hofstede’s Cultural Dimensions, to analyze the unique cultural attributes of restaurant organizations. The course combines insights from research and practical case studies, highlighting how strong leadership, change management, and a culture that celebrates diversity enhance service quality, employee satisfaction, and strategic growth.

By integrating CQ into organizational training and policies, restaurants can improve workforce cohesiveness and better understand diverse customer behaviors, ultimately achieving competitive advantage and long-term success in a dynamic global market.

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