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ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE
8 references·7 citing·41 second hop
ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE (2019)ASSESSING THE QUALITY OF GASTRONOMY EDUCA…Quality and Satisfaction With Culinary Education: Evidence From Cyprus (2014)Quality and Satisfaction With…A study of the relationships among effective learning, professional competence, and learning performance in culinary field (2012)A study of the relationships …Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education? (2011)Is Crowdsourcing Useful for E…Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education (2011)Achieving Excellence by Means…Evaluating quality in associate degree culinary arts programs (2010)Evaluating quality in associa…The effectiveness of culinary curricula: a case study (2009)The effectiveness of culinary…The development of HEdPERF: a new measuring instrument of service quality for the higher education sector (2005)The development of HEdPERF: a…A Brief History of Culinary Arts Education in America (2005)A Brief History of Culinary A…What Motivates Students to Study Gastronomy? The Case of Türkiye (2024)What Motivates Students to St…Learning experiences in the culinary classroom: Identifying barriers and enablers in the practical teaching-learning process in gastronomy (2024)Learning experiences in the c…Vocational Commitment and Postgraduate Intentions of Gastronomy Students: Mediating Role of Robotics, Artificial Intelligence, and Service Automation (RAISA)-based Economy Concerns (2023)Vocational Commitment and Pos…A new curriculum evaluation model for gastronomy education in Turkey (2023)A new curriculum evaluation m…Development and formation of student competencies for the hotel and restaurant sphere with distance learning (2021)Development and formation of …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…Institutionalized Organizations: Formal Structure as Myth and Ceremony (1977)The training and retention of chefs (2003)Teaching professional ethics in culinary studies (2013)Gender Differences in the Evolution of Haute Cuisine Chef´s Career (2019)Revisiting Competencies for Hospitality Management: Contemporary Views of the Stakeholders (2002)Is it art or science? 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(1998)Strategies for achieving success for innovative versus incremental new services (2010)Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens (2013)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)The theory of planned behavior (1991)A new criterion for assessing discriminant validity in variance-based structural equation modeling (2014)An AI Approach to Support Student Mental Health: Case of Developing an AI-Powered Web-Platform with Nature-Based Mindfulness (2024)Gastronomi Eğitimi ile İlgili Yapılan Araştırmalar Üzerine Bir İnceleme (2024)Gastronomi ve Mutfak Sanatları Öğrencilerinin Akademik Kariyer İlgilerinin Demografik ve Sosyo- Ekonomik Değişkenler Açısından İncelenmesi: Bir CHAID Analizi (2025)Why use design methodology in culinary arts education? (2013)
this work references cited by second hop

References

  • 2005The development of HEdPERF: a new measuring instrument of service quality for the higher education sector605 cited
  • 2009The effectiveness of culinary curricula: a case study54 cited
  • 2011Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education49 cited
  • 2012A study of the relationships among effective learning, professional competence, and learning performance in culinary field33 cited
  • 2014Quality and Satisfaction With Culinary Education: Evidence From Cyprus32 cited
  • 2005A Brief History of Culinary Arts Education in America32 cited
  • 2011Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education?18 cited
  • 2010Evaluating quality in associate degree culinary arts programs16 cited

Cited by

  • 2023Vocational Commitment and Postgraduate Intentions of Gastronomy Students: Mediating Role of Robotics, Artificial Intelligence, and Service Automation (RAISA)-based Economy Concerns11 cited
  • 2024Learning experiences in the culinary classroom: Identifying barriers and enablers in the practical teaching-learning process in gastronomy9 cited
  • 2020Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma9 cited
  • 2023A new curriculum evaluation model for gastronomy education in Turkey9 cited
  • 2019GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNİN KALİTE GÖSTERGELERİ AÇISINDAN DEĞERLENDİRİLMESİ

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8 cited
  • 2021Development and formation of student competencies for the hotel and restaurant sphere with distance learning1 cited
  • 2024What Motivates Students to Study Gastronomy? The Case of Türkiye0 cited