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Re(Dis)Covering Organizational Forming: The Case Of Ireland’S Industrial Development Authority, Paul Donnelly

Conference papers

Organizational form, as an issue, has been the focus of attention since Weber’s formulation of the ideal-type bureaucracy. For organizational scholars, the very concept of form is at the heart of organization studies, such that “[w]here new organizational forms come from is one of the central questions of organizational theory” (Rao, 1998: 912). The Weberian “ideal type,” with its focus on the ontological possibility of identifying form, represents the inaugural moment in organization theory. Since that moment, and based on the need to say what is “organization” as the condition for having “organization theory,” it is a requirement of organization …

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

The Winding Stair Dinner Menu, January , 2009, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …