Results 1 to 10 of about 211 (101)

Like Bits in a Jigsaw: Exploring Ancillary Staff Interactions With Care Home Residents. [PDF]

Int J Older People Nurs
ABSTRACT Objectives To explore accounts of the interactions between ancillary workers and care home residents during COVID‐19 pandemic lockdowns. Design Qualitative interview study, following appropriate ethical approvals and procedures. Setting Participants were recruited from care homes in England and through known networks. Interviews were conducted
Samsi K, Luijnenburg O, Norrie C, Martineau S, Kessler I, Manthorpe EJ.   +5 more
europepmc   +2 more sources

PELAKSANAAN JOB DESCRIPTION CHEF DE PARTIE TERHADAP KELANCARAN OPERASIONAL COLD KITCHEN DI SOLO PARAGON HOTEL & RESIDENCES

Mabha Jurnal, 2022
Penelitian ini bertujuan untuk mengetahui penerapkan job description Chef de partie untuk kelancaran cold kitchen di Solo Paragon Hotel & Residences guna menentukan implementasi job description chef agar dapat berfungsi dengan baik dari cold kitchen di Solo  Hotel & Residences Paragon.
Ashari Winda Nastuti, Wahyu Tri Hastiningsih, Anita Andriantini Mulia   +2 more
openaire   +1 more source

The Role of Trainees in Optimizing Collective Performance in a Professional Kitchen: A Case Study at Hotel Gallery Prawirotaman [PDF]

SHS Web of Conferences
The research investigates the function of trainees in enhancing team performance within a professional kitchen, using a case study conducted at Hotel Gallery Prawirotaman, Yogyakarta.
Erkinov E., Hussain S.A. Shaik, Putri Emmita Devi Hari, Asshofi Izza Ulumuddin Ahmad, Noviastuti Nina, Aznam Azis Fitri Profita   +5 more
doaj   +1 more source

The Hotel Chefs Perception on Traditional Kitchen Culture and Gastronationalism

Anais Brasileiros de Estudos Turísticos - ABET, 2020
Gastronationalism is a phenomenon that supports the preservation of traditional culinary cultures of societies, revealing the level of awareness and awareness about the national cuisine of the people and preserving these values. Through to the preservation of the culinary culture, which is a reflection of the social structure, the sustainability of ...
openaire   +3 more sources

Strategi Chef De Partie Hot Kitchen Dalam Meningkatkan Kualitas Makanan Di Discovery Kartika Plaza Hotel

Jurnal Manajemen Perhotelan dan Pariwisata, 2019
Abstrak Penelitian ini bertujuan untuk mengetahui kendala-kendala apa saja yang dialami chef de partie hot kitchen dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel serta strategi dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel.
Komang Sri Pratiwi, Putu Indah Rahmawati, Nyoman Dini Andiani   +2 more
openaire   +2 more sources

What does Ottoman palace cuisine mean in terms of the development of gastronomy tourism in Türkiye? Delving into the Turkish chefs’ perspectives

Journal of Tourismology
The food and beverages served in the palaces of the Ottoman Empire are still practised today and are in demand by gastronomy tourists. The main aim of this study is to examine the practises of the kitchen chefs in 5-star hotel establishments in Antalya ...
Mehmet Nazikgül, Murat Ödemiş
doaj   +1 more source

From Intention to Practice in Hotel Food Sustainability: A Behavioural Analysis in Central Portugal

Sustainable Development, EarlyView.
ABSTRACT This study examines the commitment of hotel Food and Beverage (F&B) departments in Central Portugal to sustainable food practices from a behavioural perspective. We develop and test the Commitment Analysis of Sustainable Hotel Food Practices model, which integrates cognitive (knowledge), affective and attitudinal determinants and links them to
João Tomaz, Jakson Renner Rodrigues Soares, Xosé M. Santos, Javier Luis Fernández‐Fernández   +3 more
wiley   +1 more source

Ethnic Diversity in Compulsory Schooling and Occupational Choices: Can Diversity Increase the Supply in Care‐Oriented Occupations

Industrial Relations: A Journal of Economy and Society, Volume 65, Issue 3, Page 279-311, July 2026.
ABSTRACT We investigate the effect of ethnic diversity on occupational choices, particularly in care‐oriented occupations which are scarce in many high‐income countries. We use administrative data of all students in Switzerland to study two diversity dimensions: ethnic fractionalization and ethnic polarization.
Damiano Pregaldini, Simone Balestra, Uschi Backes‐Gellner   +2 more
wiley   +1 more source

The catch of the day: The shortcomings of promoting sustainable seafood consumption in Peru

Conservation Science and Practice, Volume 8, Issue 5, May 2026.
This study investigates the meaning and application of “catch of the day” in Peru by analyzing 233 news articles and genetically testing 43 fish samples from restaurants. Results show that media frequently use the term as a vague marketing phrase, while genetic testing reveals a 60% mislabeling rate. These findings suggest that “catch of the day” lacks
Daniella Biffi, Nino Bariola, Dean A. Williams   +2 more
wiley   +1 more source

Far From Routine: Employers' Recruitment and Control Strategies in Two Low Wage Sectors

Human Resource Management Journal, Volume 36, Issue 2, Page 181-191, April 2026.
ABSTRACT Contrary to HRM's prevailing view that low wage work is routine and not requiring specific HR strategies, this study reveals how employers within low wage sectors pursue active and diverse strategies to segment the labour force and shape the work package.
Eva Herman, Jill Rubery, Gail Hebson
wiley   +1 more source