Go to EHL Faculty
Mr Jean-François Reinhard

Jean-François Reinhard

Qualification(s)

Certificat Fédéral d'Aptitude Pédagogique (CFAP), IFFP Lausanne Swiss Professional Chef Diploma (CFC), Fribourg

Function

Senior Lecturer - Practical Arts

Teaching Location(s)

EHL Campus Lausanne

Teaching Subject(s)

R&D Design Lab

Area(s) of Expertise

French cuisine
Food preserving
Permaculture

Short Bio

Mr Jean-François Reinhard is Senior Lecturer Practical Arts at the EHL. He has a dual path combining industry experience and academia. He is a trained chef with a Federal certificate of teaching aptitude (CFAP) from the IFFP in Lausanne. Jean-François has worked for 30 years in various kitchens in Switzerland and abroad including the UK, USA, Canada, Indonesia and Australia. He spent 10 years with the Hilton International Hotel group.


Naturally attracted by the transmission of knowledge, Jean-François joined the EHL in 1994, and was part of various projects. He took over the responsibility of the production and the teaching kitchen organization between 2002 and 2011.

Publications in Peer-Reviewed Journals

Raub, S., Borzillo, S., Perretten, G., & Schmitt, A. (2021). New employee orientation, role-related stressors and conflict at work: Consequences for work attitudes and performance of hospitality employees. International Journal of Hospitality Management, 94. https://doi.org/10.1016/j.ijhm.2020.102857

Raub, S., & Martin-Rios, C. (2019). “Think sustainable, act local” – a stakeholder-filter-model for translating SDGs into sustainability initiatives with local impact. International Journal of Contemporary Hospitality Management, 31(6), 2428-2447. https://doi.org/10.1108/IJCHM-06-2018-0453

Schmitt, A., Raub, S., Schmid, S., & Harrigan, K.R. (2019). Changing tires on a moving car: the role of timing in hospitality and service turnaround processes. International Journal of Hospitality Management, 77, 549-561. https://doi.org/10.1016/j.ijhm.2018.08.019

Raub, S. (2018). Perceived Insider Status and Job Design Predict Job Attitudes and Work Performance of Restaurant Employees. Journal of Hospitality & Tourism Research, 42(6), 880-903. https://doi.org/10.1177%2F1096348016654974

Raub, S. (2017). When employees walk the company talk: The importance of employee involvement in corporate philanthropy. Human Resource Management, 56(5), 837-850. https://doi.org/10.1002/hrm.21806

Hong, Y., Liao, H., Raub, S., & Han, J. (2016). What it takes to get proactive: An integrative multi-level model of antecedents of personal initiative. Journal of Applied Psychology, 101(5), 687-701. https://doi.org/10.1037/apl0000064

Laurence, G.A., Fried, Y., & Raub, S.P. (2016). Evidence for the need to distinguish between self-initiated and organizationally imposed overload in studies of work stress. Work & Stress, 30(4), 337-355. https://doi.org/10.1080/02678373.2016.1253045

Raub, S., & Blunschi, S. (2014). The power of meaningful work: How awareness of CSR initiatives fosters task significance and positive work outcomes in service employees. Cornell Hospitality Quarterly, 55, 10-18. https://doi.org/10.1177%2F1938965513498300

Raub, S., & Robert, C. (2013). Empowerment, organizational commitment and voice behavior in the hospitality industry: Evidence from a multi-national sample. Cornell Hospitality Quarterly, 54, 136-148. https://doi.org/10.1177/1938965512457240

Raub, S., & Liao, H. (2012). Doing the right thing without being told: Joint effects of initiative climate and general self-efficacy on employee proactive customer service performance. Journal of Applied Psychology, 97(3), 651-667. https://doi.org/10.1037/a0026736