SZodixStudyAcademic Library
ShelvesOpen access
Study · an open academic library·Metadata from OpenAlex (CC0)·Shelves·OpenAlex metadata, de-duplicated
Toward a comprehensive understanding of competencies in culinary programs within hospitality and tourism: an exploratory literature synthesis
16 references·0 citing·46 second hop
Toward a comprehensive understanding of competencies in culinary programs within hospitality and tourism: an exploratory literature synthesis (2026)Toward a comprehensive understanding of c…AI-driven transformation in food manufacturing: a pathway to sustainable efficiency and quality assurance (2025)AI-driven transformation in f…The PRISMA 2020 statement: an updated guideline for reporting systematic reviews (2021)The PRISMA 2020 statement: an…Chefs' competencies: a stakeholder's perspective (2020)Chefs' competencies: a stakeh…Quality culinary workforce competencies for sustainable career development among culinary professionals (2019)Quality culinary workforce co…Culinary Industry Practitioners’ and Educators’ Perceptions of Core Competencies for a 4-Year Bachelor’s Degree in the Culinary Arts (2016)Culinary Industry Practitione…A review of employee innovative behavior in services (2016)A review of employee innovati…Quality and Satisfaction With Culinary Education: Evidence From Cyprus (2014)Quality and Satisfaction With…Competing Values in the Culinary Arts and Hospitality Industry (2011)Competing Values in the Culin…Is it art or science? Chef's competencies for success (2010)Is it art or science? Chef's …The effectiveness of culinary curricula: a case study (2009)The effectiveness of culinary…Developing Quality Indicators for Associate Degree Culinary Arts Programs: A Survey of Educators and Industry Chefs (2008)Developing Quality Indicators…A Brief History of Culinary Arts Education in America (2005)A Brief History of Culinary A…Take One Entrepreneur: (2002)Take One Entrepreneur:Some like it haute: (2001)Some like it haute:A Hierarchy of Management Training Requirements: The Competency Domain Model (1993)A Hierarchy of Management Tra…Teaching Future Managers (1988)Teaching Future ManagersThe Nature of Managerial Work (1974)The logic of intuition: How top executives make important decisions (1986)Property-Management Competencies for Management Trainees (1996)In competence we trust? Addressing conceptual ambiguity (2005)Competencies of hotel general managers: a conceptual framework (2017)The Theory of Social and Economic Organization. (1948)Organizational Culture and Leadership (1986)Organizational culture and leadership (1993)Abusive work practices and bullying among chefs: A review of the literature (2007)“He just didn’t seem to understand the banter”: Bullying or simply establishing social cohesion? (2011)Creativity and Innovation in H aute C uisine: Towards a Systemic Model (2014)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)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)The job demands-resources model of burnout. (2001)Towards a Methodology for Developing Evidence‐Informed Management Knowledge by Means of Systematic Review (2003)Job demands, job resources, and their relationship with burnout and engagement: a multi‐sample study (2004)Collective psychological capital: Linking shared leadership, organizational commitment, and creativity (2018)Can diversity climate shape service innovative behavior in Vietnamese and Brazilian tour companies? The role of work passion (2019)Examining the effect of entrepreneurial leadership on employees’ innovative behavior in SME hotels: A mediated moderation model (2022)The competent manager: A model for effective performance (1983)Transforming Qualitative Information: Thematic Analysis and Code Development (1998)Document Analysis as a Qualitative Research Method (2009)Gender discrimination in haute cuisine: A systematic literature and media analysis (2020)Developing a professional competence scale for kitchen staff: Food value and availability for surplus food (2021)Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statement (2009)Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement (2009)Preferred reporting items for systematic reviews and meta-analyses: the PRISMA Statement. (2009)Global prevalence and burden of depressive and anxiety disorders in 204 countries and territories in 2020 due to the COVID-19 pandemic (2021)PRISMA 2020 explanation and elaboration: updated guidance and exemplars for reporting systematic reviews (2021)PRISMA-S: an extension to the PRISMA Statement for Reporting Literature Searches in Systematic Reviews (2021)Product Review: Covidence (Systematic Review Software) (2014)The future of technology and marketing: a multidisciplinary perspective (2019)The PRISMA 2020 statement: an updated guideline for reporting systematic reviews (2020)Adoption of AI-powered technologies for food upcycling in green hotels: a technology-organization-environment and natural resource-based view perspective (2025)Hawking's Haiku, Madonna's Math: Why It Is Hard to Be Creative in Every Room of the House. (2006)The Relationship between Creative Personality Composition, Innovative Team Climate, and Team Innovativeness: An Input — Process — Output Perspective (2008)A Study of Human Resources Recruitment, Selection, and Retention Issues in the Hospitality and Tourism Industry in Macau (2011)An exploratory analysis of hotel selection factors: A comprehensive survey of Tehran hotels (2011)
this work references cited by second hop

References

  • 2021The PRISMA 2020 statement: an updated guideline for reporting systematic reviews107,380 cited
  • 1988Teaching Future Managers277 cited
  • 1993A Hierarchy of Management Training Requirements: The Competency Domain Model196 cited
  • 2016A review of employee innovative behavior in services173 cited
  • 2010Is it art or science? Chef's competencies for success132 cited
  • 2002Take One Entrepreneur:94 cited
  • 2025AI-driven transformation in food manufacturing: a pathway to sustainable efficiency and quality assurance78 cited
  • 2019Quality culinary workforce competencies for sustainable career development among culinary professionals68 cited
  • 2009The effectiveness of culinary curricula: a case study54 cited
  • 2001Some like it haute:45 cited
  • 2020Chefs' competencies: a stakeholder's perspective33 cited
  • 2014Quality and Satisfaction With Culinary Education: Evidence From Cyprus32 cited
  • 2005A Brief History of Culinary Arts Education in America32 cited
  • 2011Competing Values in the Culinary Arts and Hospitality Industry17 cited
  • 2016Culinary Industry Practitioners’ and Educators’ Perceptions of Core Competencies for a 4-Year Bachelor’s Degree in the Culinary Arts

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

15 cited
  • 2008Developing Quality Indicators for Associate Degree Culinary Arts Programs: A Survey of Educators and Industry Chefs14 cited
  • Cited by

    No citing works inside the corpus for this window.