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The world of culinary supervision, training, and management
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The world of culinary supervision, training, and management (1995)The world of culinary supervision, traini…Training practices in the Hong Kong hotel industry: Managerial and executive perspectives (2016)Training practices in the Hon…Stakeholders' Perceptions of Culinary Programs in Ontario Community Colleges (2013)Stakeholders' Perceptions of …The Future of Culinary Arts Education (2007)The Future of Culinary Arts E…Differences in the Use, Training, and Effect on Careers of Technology Between Independent and Chain Foodservice Managers (2007)Differences in the Use, Train…Qualitative Study of Transfer of Training of Student Employees in a Service Industry (2005)Qualitative Study of Transfer…An Evaluation of Accreditation Curriculum Standards for Four-Year Undergraduate Hospitality Programs (1997)Competencies in Foodservice Information Technology Expected by the Foodservice Industry of Graduates of Hospitality Bachelor's Degree Programs in the United States (2000)TRANSFER OF TRAINING: A REVIEW AND DIRECTIONS FOR FUTURE RESEARCH (1988)Research Design: Qualitative and Quantitative Approaches (1996)Evaluating Training Programs : The Four Levels (2009)Transfer of learning (2014)Predicting workplace transfer of learning (2017)Applying partial least squares structural equation modeling (PLS-SEM) in an investigation of undergraduate students’ learning transfer of academic English (2020)The Educational Imagination: On the Design and Evaluation of School Programs (1994)Educational Research: Planning, Conducting, and Evaluating Quantitative and Qualitative Research (2001)A Contingency Theory of Socialization (1976)Employee-Organization Linkages: The Psychology of Commitment, Absenteeism, and Turnover. (1984)Employee Training and Development (2015)Attitudes of institutional catering employees in Gauteng towards training programs (2019)Sales training and ICT: a literature review (2020)How Task Technology Fits with Employee Engagement, Organizational Support, and Business Outcomes: Hotel Executives’ Perspective (2022)Department of Labor (1941)
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  • 2005Qualitative Study of Transfer of Training of Student Employees in a Service Industry68 cited
  • 2016Training practices in the Hong Kong hotel industry: Managerial and executive perspectives15 cited
  • 2007Differences in the Use, Training, and Effect on Careers of Technology Between Independent and Chain Foodservice Managers8 cited
  • 2013Stakeholders' Perceptions of Culinary Programs in Ontario Community Colleges0 cited
  • 2007The Future of Culinary Arts Education0 cited

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