Results 161 to 170 of about 2,754,541 (342)
Interview with Wallace Teruya [PDF]
, 2002 A man from Honomu recalls field work with his father, an independent cane grower. After his schooling, he follows his brother to Honolulu, where he finds work at Kewalo Inn. The brothers open T & W Lunchroom, and later, Times Grill.
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Food Safety and Health, EarlyView.Community kitchen managers in Lebanon demonstrated positive attitudes but insufficient knowledge and perceptions regarding food safety. Targeted training programs are urgently needed to improve critical control practices and reduce foodborne illness risks across the country.
Samer A. Kharroubi +2 more
wiley +1 more source
Program-target management of the risks in the hotel and restaurant business [PDF]
, 2017 Предметом дослідження є сукупність теоретико-методичних та прикладних аспектів програмно-цільового управління ризиками готельно-ресторанного бізнесу.
Жадан, Тетяна Андріївна
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Human Resource Management, EarlyView.ABSTRACT Employees' bridging social capital (EBSC), conceptualized as the collective bridging social capital that employees bring into the organization, has been recognized as a potential resource for fostering organizational resilience (i.e., the ability to survive and thrive when confronted with unexpected disruptions and challenges), especially for ...
Tinkuma Ejovi Edafioghor +2 more
wiley +1 more source
OPTIMIZATION OF THE RECIPE COMPOSITION FOR SAVOIARDI TYPE SPONGE BISCUITS
Harčova Nauka ì TehnologìâThe results of mathematical modeling and optimization of the recipe composition of Savoiardi type sponge biscuits with the incorporation of waxy wheat flour are presented.
A. Zaparenko +3 more
doaj +1 more source
Wellness and Obesity: Implications for Health Care Costs Among Restaurant Managers [PDF]
, 1994 Overeating, inadequate exercise, work-related stress, and long working hours are accepted issues among restaurant managers. The underlying question was whether such life styles affect employers\u27 health care cost and restaurant managers\u27 health and ...
Ladki, Said M.
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INNOVATIVE TRENDS IN THE RESTAURANT BUSINESS
Eastern Europe: Economy, Business and ManagementThe restaurant business is one of the most dynamic areas of entrepreneurship, which includes not only the preparation of food, but also the organization of work to meet the needs of customers. Innovation management, implementation of modern technologies and customer interaction programs play a key role in increasing competitiveness.
Tetiana Koturanova, Iryna Koturanova
openaire +1 more source
Sustainability Performance and Corporate Risk: Evidence From the Tourism Industry
International Journal of Finance &Economics, EarlyView.ABSTRACT We investigate the impact of sustainability performance (Refinitiv Environmental, Social, and Governance [ESG] scores) on corporate risk (CR). We apply stakeholder theory and the resource‐based view to an international sample of 247 tourism firms from 2002 to 2018.
Omneya Abdelsalam +4 more
wiley +1 more source
Yes, Friendship and Love Can Be Bought and Sold
Journal of Applied Philosophy, EarlyView.ABSTRACT Can friendship and love be bought and sold? I argue yes, contrary to philosophical consensus. The prevailing view rests on the common error of over‐reliance on idealized conceptions of friendship and love that bear little resemblance to actual relationships.
Simone Sommer Degn
wiley +1 more source
Journal of Consumer Psychology, EarlyView.Abstract Although consumers who engage in the same sustainable behaviors objectively have the same environmental impact, this research finds that people's perceptions of that impact are subjective and systematically shaped by political ideology. Seven studies demonstrate that conservatives tend to perceive their sustainable actions to have less of a ...
Aylin Cakanlar +2 more
wiley +1 more source