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Differences in the Use, Training, and Effect on Careers of Technology Between Independent and Chain Foodservice Managers
3 references·0 citing·11 second hop
Differences in the Use, Training, and Effect on Careers of Technology Between Independent and Chain Foodservice Managers (2007)Differences in the Use, Training, and Eff…Competencies in Foodservice Information Technology Expected by the Foodservice Industry of Graduates of Hospitality Bachelor's Degree Programs in the United States (2000)Competencies in Foodservice I…An Evaluation of Accreditation Curriculum Standards for Four-Year Undergraduate Hospitality Programs (1997)An Evaluation of Accreditatio…The world of culinary supervision, training, and management (1995)The world of culinary supervi…A Customer-Based Hospitality Education (1995)Hospitality Management Curricula for the 21st Century (1996)The contribution of internship in developing industry-relevant management competencies in tourism and hospitality graduates (2000)Employability Skills Needed in Hospitality Industry: A Scopious Review (2020)Predicting career success in the hospitality industry of Cyprus: a competency-based approach (2024)A Study of Hospitality and Tourism Information Technology Education and Industrial Applications (2002)Culinary Education and Computer Technology: A Longitudinal Study (2002)Educational Technology Research in the Hospitality Industry (2005)Qualitative Study of Transfer of Training of Student Employees in a Service Industry (2005)Stakeholders' Perceptions of Culinary Programs in Ontario Community Colleges (2013)Training practices in the Hong Kong hotel industry: Managerial and executive perspectives (2016)
this work references cited by second hop

References

  • 1997An Evaluation of Accreditation Curriculum Standards for Four-Year Undergraduate Hospitality Programs24 cited
  • 2000Competencies in Foodservice Information Technology Expected by the Foodservice Industry of Graduates of Hospitality Bachelor's Degree Programs in the United States20 cited
  • 1995The world of culinary supervision, training, and management9 cited

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