How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy-Reference-Cited by-同舟云学术

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How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy

Published:2024-06 Issue: Volume:59 Page:139-148
ISSN:1447-6770
Container-title:Journal of Hospitality and Tourism Management
language:en
Short-container-title:Journal of Hospitality and Tourism Management

Author:

Filimonau Viachaslau^ORCID,Matute Jorge^ORCID,Kubal-Czerwińska Magdalena^ORCID,Mika Mirosław^ORCID

Funder

NAWA

Publisher

Elsevier BV

Reference84 articles.

1. Waste not, want not: A case study on food waste in restaurants of Lahore, Pakistan;Aamir;Journal of Food Products Marketing,2018

2. Green human resources management in the hotel industry: A systematic review;Alreahi;Sustainability,2023

3. The explanatory and predictive scope of self-efficacy theory;Bandura;Journal of Social and Clinical Psychology,1986

4. Corporate environmentalism: The construct and its measurement;Banerjee;Journal of Business Research,2002

Cited by 2 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. Steering the path to safer food: The role of transformational leadership in food services to combat against foodborne illness;Journal of Retailing and Consumer Services;2024-11

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

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