How chefs develop the practice to manage food waste in professional kitchens-Reference-Cited by-同舟云学术

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How chefs develop the practice to manage food waste in professional kitchens

Published:2024-05 Issue: Volume:119 Page:103712
ISSN:0278-4319
Container-title:International Journal of Hospitality Management
language:en
Short-container-title:International Journal of Hospitality Management

Author:

Filimonau Viachaslau,Sezerel Hakan,Ashton Mark,Kubal-Czerwińska Magdalena,Bhaskara Gde Indra,Ermolaev Vladimir A.

Funder

Universitas Udayana

Narodowa Agencja Wymiany Akademickiej

Publisher

Elsevier BV

Reference90 articles.

1. Observe, innovate, succeed: a learning perspective on innovation and the performance of entrepreneurial chefs;Abecassis-Moedas;J. Bus. Res.,2016

2. The theory of planned behavior;Ajzen;Organ. Behav. Hum. Decis. Process.,1991

3. Efficacy of the theory of planned behaviour: a meta-analytic review;Armitage;Br. J. Soc. Psychol.,2001

4. Social learning theory of aggression;Bandura;J. Commun.,1978

5. Social learning theory;Bandura,1977

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gender dynamics and sustainable practices: exploring food waste management among female chefs in the hospitality industry;Journal of Sustainable Tourism;2024-09-03

2. Food Waste in Restaurants: A Qualitative Investigation of Chefs’ Practices;Food and Humanity;2024-09

3. How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy;Journal of Hospitality and Tourism Management;2024-06

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