Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure-Reference-Cited by-同舟云学术

Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure

Published:2022-02-28 Issue: Volume: Page:1-31
ISSN:1537-8020
Container-title:Journal of Foodservice Business Research
language:en
Short-container-title:Journal of Foodservice Business Research

Author:

Afifi Mohamed Fawzi¹^ORCID,Healy JJ²^ORCID,Mac Con Iomaire Máirtín³^ORCID

Affiliation:

1. Department of Hotel Studies, Faculty of Tourism and Hotels, University of Sadat City, Sadat City, Egypt

2. Department of Tourism and Hospitality, Munster Technological University, Cork, Ireland

3. College of Arts and Tourism, Technological University Dublin (City Campus), Dublin, Ireland

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15378020.2022.2044736

Reference74 articles.

1. The influence of self-esteem and role stress on job performance in hotel businesses

2. Gender discrimination in haute cuisine: A systematic literature and media analysis

3. “Against all odds”: Head chefs profiled

4. Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

5. Interactions between Service Recovery Efforts and Customer Characteristics: Apology, Compensation, and Empowerment

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