Developing a professional competence scale for kitchen staff: Food value and availability for surplus food-Reference-Cited by-同舟云学术

Developing a professional competence scale for kitchen staff: Food value and availability for surplus food

Published:2021-05 Issue: Volume:95 Page:102926
ISSN:0278-4319
Container-title:International Journal of Hospitality Management
language:en
Short-container-title:International Journal of Hospitality Management

Author:

Ko Wen-Hwa,Lu Min- Yen

Funder

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Subject

Strategy and Management,Tourism, Leisure and Hospitality Management

Reference45 articles.

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