The impact of self-directed learning on reducing single use plastic in back-of-house restaurant operations
Author:
Affiliation:
1. School of Hospitality, Food & Tourism Management, University of Guelph, Guelph, Canada
2. Department of Agricultural Economics, College of Agriculture and Life Sciences, Texas A&M University, Texas, USA
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/15378020.2024.2377435
Reference55 articles.
1. Alcorn M. (2009). The green restaurant in practice: employee attitude and behavior towards environmental sustainability. Retrieved fall 2021 from https://shareok.org/bitstream/handle/11244/14689/Alcorn_okstate_0664M_13369.pdf?sequence=1
2. Firm size and workplace learning processes: a study of the restaurant sector
3. Evaluation and application of androgogical assumptions to the adult online learning environment;Blondy L.;Journal of Interactive Online Learning,2007
4. Working within the front-of-house/BOH boundary: Room attendants in the hotel guest room space;Boon B.;Journal of Management & Organization,2007
5. Determining the relationship between self-directed learning readiness and acceptance of E-learning among culinary students;Boon Q.;Journal of Tourism, Hospitality & Culinary Arts,2021
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