RISK, UNCERTAINTY, AND THE UNCERTAINTY MINDSET: DR. VAUGHN TAN, UNIVERSITY COLLEGE LONDON’S SCHOOL OF MANAGEMENT

Risk and uncertainty might be regarded as unwanted elements when running a business in culinary industry. However, in this session, Dr. Vaughn Tan from University College London School of Management shares a contrast point of view, in which an uncertainty mindset would have cutting-edge advantages in the world of dishes. We will be introduced to new roles in the culinary teams, open-ended style, as well as motivation in workspace analysis displayed on simple intuitive graphs.