Quality culinary workforce competencies for sustainable career development among culinary professionals-Reference-Cited by-同舟云学术

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Quality culinary workforce competencies for sustainable career development among culinary professionals

Published:2019-08 Issue: Volume:81 Page:205-220
ISSN:0278-4319
Container-title:International Journal of Hospitality Management
language:en
Short-container-title:International Journal of Hospitality Management

Author:

Suhairom Nornazira,Musta’amal Aede Hatib,Mohd Amin Nor Fadila,Kamin Yusri,Abdul Wahid Nur Husna

Publisher

Elsevier BV

Subject

Strategy and Management,Tourism, Leisure and Hospitality Management

Reference159 articles.

1. Students perception of the 21st Century Chefs;Aguirre;Revista de Turismo Y Patrimonio Cultural,2013

2. Technical skills and non-technical skills : predefinition concept;Ahmad Nabil,2011

3. Employee dissatisfaction and turnover crises in the Malaysian hospitality industry;Ahmad Rasmi;Int. J. Bus. Manag.,2013

4. Kemahiran employability bagi memenuhi keperluan industri;Ahmad Rizal;Prosiding SKIKS,2008

5. Competencies for the contemporary career;Akkermans;JCD,2012

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2. Developing the indicators of culinary innovation from the sustainable development goals;International Journal of Gastronomy and Food Science;2024-09

3. Teachers’ Professional Development and Job Performance in Public Secondary Schools of Kicukiro District, Rwanda;African Journal of Empirical Research;2024-07-29

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