Results 21 to 30 of about 211 (101)
Embodied Connection Work: The Role of the Lived Body in Routine Recreation in Extreme Contexts
Journal of Management Studies, Volume 62, Issue 3, Page 1300-1329, May 2025.Abstract Extreme events pose major challenges for the performance of routines as they threaten the continuation of work in all its forms. This paper uses an embodiment perspective to examine a routine recreation process in a fine‐dining zero‐waste restaurant whose routines were completely disrupted by the COVID‐19 pandemic.
Kathrin Sele +2 more
wiley +1 more source
Why Don't Restaurants Want to Promote Their Sustainability? Insights From New Zealand
International Journal of Tourism Research, Volume 27, Issue 2, March/April 2025.ABSTRACT Restaurants are increasingly promoting their sustainability attributes. However, this research fills a notable gap in knowledge in relation to the online promotion of sustainability by restaurants in non‐Michelin award countries, and where there is no specific sustainable restaurant certification to identify the online promotion of ...
Sara Naderi Koupaei +2 more
wiley +1 more source
The culture of JACMP, the sanctity of editorial independence, and why your ego is not your amigo
Journal of Applied Clinical Medical Physics, Volume 26, Issue 12, December 2025.
Michael D. Mills
wiley +1 more source
Food Frontiers, Volume 6, Issue 1, Page 86-123, January 2025.Food safety presents a global challenge, contributing to 600 million cases of foodborne diseases and 420,000 fatalities annually worldwide. A multisectoral One Health approach involving collaboration among government agencies, food industry stakeholders, consumers, and civil society organizations is imperative to enhance food safety in developing ...
Deepak Subedi +3 more
wiley +1 more source
Development of Plant‐Based Milk Alternatives and Its Future Trends in the Middle East
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.The Middle East’s plant‐based milk alternative (PBMA) market is projected to grow from $382.3 million in 2025 to $710.8 million by 2030, fueled by rising lactose intolerance (70% regional prevalence), environmental awareness, and religious dietary laws.
Betelhem Abera Mengistu, Essam Hebishy
wiley +1 more source
Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchen. [PDF]
Front Public Health, 2022 Zhou Z, Gao X, Cao Y, Zou H, Jin Y.
europepmc +1 more source
Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach. [PDF]
Foods, 2022 Wu CE, Teng CC.
europepmc +1 more source
Is It Training Enough? Professional Competence in Catering Quality for University Food Canteen Employees. [PDF]
Foods, 2023 Ji Y, Ko WH.
europepmc +1 more source
Journal of Business Research - Turk, 2020 Tuncay Çanakçı, Sevda Sahilli Birdir
openaire +1 more source
Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste. [PDF]
Foods, 2023 Lu MY, Ko WH.
europepmc +1 more source