Chefs’ perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure-Reference-Cited by-同舟云学术

Chefs’ perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure

Published:2020-11-20 Issue:2 Volume:24 Page:177-214
ISSN:1537-8020
Container-title:Journal of Foodservice Business Research
language:en
Short-container-title:Journal of Foodservice Business Research

Author:

Mac Con Iomaire Máirtín¹^ORCID,Afifi Mohamed Fawzi²^ORCID,Healy JJ³^ORCID

Affiliation:

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

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

3. Department of Tourism and Hospitality, Cork Institute of Technology, Cork, Ireland

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15378020.2020.1842955

Reference137 articles.

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

2. “Against all odds”: Head chefs profiled

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

4. Customer satisfaction in the restaurant industry: an examination of the transaction‐specific model

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