SZodixStudyAcademic Library
DashboardShelvesOpen accessMy libraryInboxNotesWriteLearnAlerts
More
Ask your libraryNotificationsQuick citeReview
Study · an open academic library·Metadata from OpenAlex (CC0)·Shelves·OpenAlex metadata, de-duplicated
Quality and Satisfaction With Culinary Education: Evidence From Cyprus
8 references·16 citing·51 second hop
Quality and Satisfaction With Culinary Education: Evidence From Cyprus (2014)Quality and Satisfaction With Culinary Ed…Is it art or science? Chef's competencies for success (2010)Is it art or science? Chef's …The hospitality industry: an attractive employer? An exploration of students' and industry workers' perceptions of hospitality as a career field (2009)The hospitality industry: an …The effectiveness of culinary curricula: a case study (2009)The effectiveness of culinary…Evaluating the quality of undergraduate hospitality, tourism and leisure programmes (2009)Evaluating the quality of und…Addressing the causes of chef shortages in the UK (2007)Addressing the causes of chef…Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs (2006)Developing a framework for un…The training and retention of chefs (2003)The training and retention of…Revisiting Competencies for Hospitality Management: Contemporary Views of the Stakeholders (2002)Revisiting Competencies for H…Türk Kültüründe Meyveler: Erik ve Şeftali Üzerine (2024)Türk Kültüründe Meyveler: Eri…Öğrencilerin yiyecek içecek sektörüne yönelik algılarının belirlenmesi üzerine bir araştırma (2024)Öğrencilerin yiyecek içecek s…Kırk Yıllık Hatır: Türk Kahvesi (2024)Kırk Yıllık Hatır: Türk Kahve…TÜRKİYE DEKİ GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNE GENEL BİR BAKIŞ (AN OVERVIEW OF GASTRONOMY AND CULINARY ARTS EDUCATION IN TURKEY) (2023)TÜRKİYE DEKİ GASTRONOMİ VE MU…BÖLÜM MEZUNLARININ GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNE İLİŞKİN GÖRÜŞLERİ (OPINIONS OF DEPARTMENT GRADUATES ABOUT GASTRONOMY AND CULINARY ARTS EDUCATION) (2023)BÖLÜM MEZUNLARININ GASTRONOMİ…A Critical Outlook on the Problems of Formation and Content of Gastronomy and Culinary Arts Education (2023)A Critical Outlook on the Pro…Üniversite Öğrencilerinin İş Hayatına Hazır Bulunma Düzeyi: Aşçılık Programı Üzerine Bir Araştırma (2022)Üniversite Öğrencilerinin İş …Aşçılık Öğrencilerinin Mesleki Beklentileri Üzerine Bir İnceleme (2022)Aşçılık Öğrencilerinin Meslek…Geleceğin Aşçılarının İş Yeri Eğitimi Döneminde Karşılaştıkları Sorunlar: Isparta Ön Lisans Öğrencileri Örneği ( Problems Faced byFuture Chefs in The Workplace Training Period: The Example of Isparta Associate Students ) (2021)Geleceğin Aşçılarının İş Yeri…Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma (2020)Gastronomi ve Mutfak Sanatlar…GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNİN KALİTE GÖSTERGELERİ AÇISINDAN DEĞERLENDİRİLMESİ (2019)GASTRONOMİ VE MUTFAK SANATLAR…ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE (2019)ASSESSING THE QUALITY OF GAST…Aşçılık Eğitimi ve Sektör Başarısı Arasındaki İlişkinin Değerlendirilmesi: Beş Yıldızlı Otel İşletmelerinde Çalışan Aşçılar Üzerine Bir Araştırma (2019)Aşçılık Eğitimi ve Sektör Baş…Student satisfaction in higher education: a meta-analytic study (2017)Student satisfaction in highe…Gastronomi ve Mutfak Sanatları Eğitiminde Karşılaşılan Sorunların İncelenen Problem Durumları Bağlamında Analizi Analysis of Problems Encountered in Gastronomy and Culinary Arts Education in the Context of Examined Problem Situations (2017)Gastronomi ve Mutfak Sanatlar…The Balance of Liberal and Vocational Values in Hospitality Higher Education: Voices of Graduates (2016)The Balance of Liberal and Vo…Institutionalized Organizations: Formal Structure as Myth and Ceremony (1977)Teaching professional ethics in culinary studies (2013)Gender Differences in the Evolution of Haute Cuisine Chef´s Career (2019)Hospitality faculty: are we meeting the demands of industry? (2020)Culture's Consequences: International Differences in Work-Related Values. (1983)Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives (1994)Generic Skills for Hospitality Management: A Comparative Study of Management Expectations and Student Perceptions (2006)Employability of Hospitality Graduates: Student and Industry Perspectives (2014)International Journal of Contemporary Hospitality Management (2023)Importance-Performance Analysis (1977)Qualitative Data Analysis (2008)Skills of an Effective Administrator (2009)Green competence framework: evidence from China (2015)Creativity and turnover intention among hotel chefs: The mediating effects of job satisfaction and job stress (2016)Incivility, satisfaction and turnover intention of tourist hotel chefs (2019)‘As cooks go, she went’: is labour churn inevitable? (2001)Food and beverage management (2005)Talent management, work‐life balance and retention strategies (2008)A Framework for Work-Life Balance Practices: Addressing the Needs of the Tourism Industry (2009)International hotel chains and environmental protection: an analysis of Hilton's we care! programme (Europe, 2006–2008) (2011)Handbook of Industrial and Organizational Psychology. (1977)Intermediate linkages in the relationship between job satisfaction and employee turnover. (1977)Review and conceptual analysis of the employee turnover process. (1979)Qualitative examination of employee turnover and retention strategies in international tourist hotels in Taiwan (2011)Exploring the Relationship between Employer Branding and Employee Retention (2016)Psychological and implied contracts in organizations (1989)Psychological Contracts in Organizations: Understanding Written and Unwritten Agreements (1995)Trust and Breach of the Psychological Contract (1996)Different or alike? (2012)Hospitality management graduates’ perceptions of career factor importance and career factor experience (2013)Talent management dimensions and their relationship with retention of Generation-Y employees in the hospitality industry (2019)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Principles and Practice of Structural Equation Modeling (1998)Evaluating undergraduate courses in tourism management: A comparison between Australia and China (2010)Academic perceptions of quality and quality assurance in undergraduate hospitality, tourism and leisure programmes: A comparison of UK and Taiwanese programmes (2013)Investigating Quality Dimensions of Hospitality Higher Education: From Students’ Perspective (2016)Qualitative Data Analysis: An Expanded Sourcebook (1994)Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (2009)Research design: Qualitative, quantitative, and mixed methods approaches, 3rd ed. (2009)Hospitality higher education quality: Establishing standards in Australia (2017)An analysis of Airbnb online reviews: user experience in 16 U.S. cities (2020)University students’ perception to online class delivery methods during the COVID-19 pandemic: A focus on hospitality education in Korea and Malaysia (2021)The file drawer problem and tolerance for null results. (1979)Methods of Meta-Analysis (2004)What drives a successful e-Learning? An empirical investigation of the critical factors influencing learner satisfaction (2007)Marketing your university on social media: a content analysis of Facebook post types and formats (2018)The influence of university brand image, satisfaction, and university identification on alumni WOM intentions (2021)Student satisfaction and interaction in higher education (2022)Abusive work practices and bullying among chefs: A review of the literature (2007)The occurrences and correlates of bullying and harassment in the restaurant sector (2008)
this work references cited by second hop

References

  • 2010Is it art or science? Chef's competencies for success132 cited
  • 2002Revisiting Competencies for Hospitality Management: Contemporary Views of the Stakeholders130 cited
  • 2003The training and retention of chefs120 cited
  • 2009The hospitality industry: an attractive employer? An exploration of students' and industry workers' perceptions of hospitality as a career field87 cited
  • 2006Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs79 cited
  • 2009The effectiveness of culinary curricula: a case study54 cited
  • 2007Addressing the causes of chef shortages in the UK52 cited
  • 2009Evaluating the quality of undergraduate hospitality, tourism and leisure programmes45 cited

Cited by

  • 2017Student satisfaction in higher education: a meta-analytic study175 cited
  • 2016The Balance of Liberal and Vocational Values in Hospitality Higher Education: Voices of Graduates24 cited
  • 2019ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE15 cited
  • 2020Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma9 cited
  • 2019GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNİN KALİTE GÖSTERGELERİ AÇISINDAN DEĞERLENDİRİLMESİ8 cited
  • 2023TÜRKİYE DEKİ GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNE GENEL BİR BAKIŞ (AN OVERVIEW OF GASTRONOMY AND CULINARY ARTS EDUCATION IN TURKEY)

Only edges whose both ends are imported exist here. Widen the year window, or show the whole map. Back to the work

6 cited
  • 2022Aşçılık Öğrencilerinin Mesleki Beklentileri Üzerine Bir İnceleme5 cited
  • 2019Aşçılık Eğitimi ve Sektör Başarısı Arasındaki İlişkinin Değerlendirilmesi: Beş Yıldızlı Otel İşletmelerinde Çalışan Aşçılar Üzerine Bir Araştırma4 cited
  • 2017Gastronomi ve Mutfak Sanatları Eğitiminde Karşılaşılan Sorunların İncelenen Problem Durumları Bağlamında Analizi Analysis of Problems Encountered in Gastronomy and Culinary Arts Education in the Context of Examined Problem Situations4 cited
  • 2022Üniversite Öğrencilerinin İş Hayatına Hazır Bulunma Düzeyi: Aşçılık Programı Üzerine Bir Araştırma2 cited
  • 2023A Critical Outlook on the Problems of Formation and Content of Gastronomy and Culinary Arts Education2 cited
  • 2024Türk Kültüründe Meyveler: Erik ve Şeftali Üzerine2 cited
  • 2024Kırk Yıllık Hatır: Türk Kahvesi2 cited
  • 2024Öğrencilerin yiyecek içecek sektörüne yönelik algılarının belirlenmesi üzerine bir araştırma1 cited
  • 2021Geleceğin Aşçılarının İş Yeri Eğitimi Döneminde Karşılaştıkları Sorunlar: Isparta Ön Lisans Öğrencileri Örneği ( Problems Faced byFuture Chefs in The Workplace Training Period: The Example of Isparta Associate Students )1 cited
  • 2023BÖLÜM MEZUNLARININ GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNE İLİŞKİN GÖRÜŞLERİ (OPINIONS OF DEPARTMENT GRADUATES ABOUT GASTRONOMY AND CULINARY ARTS EDUCATION)0 cited