The role of food waste hierarchy as Thai hotels seek to fulfill their corporate social responsibility. [PDF]
Heliyon, 2022 Srijuntrapun P, Sukwong P, Marshall A.
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The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. [PDF]
Int J Hosp Manag, 2021 Bucak T, Yiğit S.
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Journal of Tourism and Gastronomy Studies, 2019 Mehmet Selman Bayındır, Mahmut Demir
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Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic. [PDF]
Front Psychol, 2021 Spence C, Youssef J, Levitan CA.
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"What the fuck is this for a language, this cannot be Deutsch?" language ideologies, policies, and semiotic practices of a kitchen crew in a hotel restaurant. [PDF]
Lang Policy, 2020 Gonçalves K.
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Sensehacking the guest's multisensory hotel experience. [PDF]
Front Psychol, 2022 Spence C.
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Effect of Emotional Intelligence on LMX and Job Satisfaction of Hotel Kitchen Chefs
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Career optimism of culturally and linguistically diverse hotel workers in the pandemic age. [PDF]
Int J Hosp Manag, 2021 Manoharan A, Jones J, Jiang Z, Singal M.
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The Mediating Effects of Work-Life Balance (WLB) and Ease of Using WLB Programs in the Relationship between WLB Organizational Culture and Turnover Intention. [PDF]
Int J Environ Res Public Health, 2022 Yu HS, Lee EJ, Na TK.
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