This paper focuses on the cultural concept with an attempt to unravel cultural complexity and diversity in conceptual forms of organizational and occupational culture. Drawing from classical papers related to social anthropology and using the framework of Allaire and Firsirotu (1984), eight cultural schools are explored to themes of organizational- and chefoccupational culture. It was observed that all eight schools were instrumental in identifying the rudiments of applied hotel- and restaurant- organizational and chef-occupational work culture. Although not always explicit, competing cultural values demonstrated the complexity of culture when ideation- and socio-cultural systems were interrelated, aligned and engaged with discourses of corporate culture and chef-culture
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