C. Howard Tripp and brewery management: The emergence of service sector management 1850

Abstract

1892 saw the publication of Brewery Management by C. Howard Tripp,the first book in the sector to address problems of management, as opposed to the technical problems of brewing.This article explores the growth of management knowledge in this sector, correcting the tendency to focus on manufacturing when exploring the roots of management. An examination of Tripp's account also indicates some of the barriers to the spread of management practices. The analysis, informed by institutionalist perspectives, suggests that we pay careful attention to the structural and cultural influences on management practices.

Keywords

brewery management culture diffusion history institutional theory service

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C. Howard Tripp and brewery management: The emergence of service sector management 1850–1914

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