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Toplam kayıt 15, listelenen: 11-15
Evaluation of gastronomy education quality in Turkey in terms of faculty members
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2022)
An important part of the universities in Turkey has started to provide gastronomy education. In this study it was
aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization ...
The moderating role of environmental-related innovation and technologies in growth-energy utilization nexus in highest-performing eco-innovation economies
(ELSEVIER SCIENCE INC, STE 800, 230 PARK AVE, NEW YORK, NY 10169, 2022)
In pursuance of SDG 7, 8 and 12, unearthing the substantive role of environmental-related innovations and
technologies in mitigating the undesirable effects of fossil fuel dependence and natural resources consumption ...
Employees’ perception of robots and robot-induced unemployment in hospitality industry under COVID-19 pandemic
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2022)
The impact of the pandemic is driving the recent upsurge in service automation and the adoption of service
robots in the hospitality industry. As service paradigm and customer expectations shift from conventional
customized ...
Workplace Favoritism and Workforce Sustainability: An Analysis of Employees’ Well-Being
(MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2022)
The goal of sustainability in business is the maximization of resources for long-term
productivity at a minimized negative impact for all key stakeholders. Several functions of human
resources management are designed to ...
Knowledge, attitudes and practices model in food safety: Limitations and methodological suggestions
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2022)
Not surprisingly, a significant number of contributors to Food Control focus on addressing food safety practices and food handling concerns because of the risk to consumer health from unsafe food.
Therefore, we would like ...