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Forked : a new standard for American dining
Jayaraman, Sarumathi - 2016 - First edition
Persistent link: https://www.econbiz.de/10011445106
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Protecting workers in hotels, restaurants and catering
Dienstbühl, Isabel; Michaelis, Ralf; Scharmentke, Martina - Europäische Agentur für Sicherheit und … - 2008
Persistent link: https://www.econbiz.de/10012875007
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Fear of COVID-19, hotel employee outcomes and workplace health and safety management practices : evidence from Sharm El-Sheikh, Egypt
Selem, Kareem M.; Ahmad, Muhammad Shakil; Belwal, Rakesh; … - In: Tourism and hospitality research : THR 23 (2023) 4, pp. 594-609
Persistent link: https://www.econbiz.de/10014382402
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The labour consequences of Covid-19 : migrant workers in tourism and hospitality
Janta, Hania; Ladkin, Adele - In: Tourism review 79 (2024) 1, pp. 266-270
Persistent link: https://www.econbiz.de/10014511911
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A regional approach to forecasting: skill needs in hotel and catering
Guégnard, Christine - In: Trends and skill needs in tourism : [based on the …, (pp. 96-104). 2005
Persistent link: https://www.econbiz.de/10003118553
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Working conditions in hotels, restaurants and similar establishments ; 1
1989
Persistent link: https://www.econbiz.de/10000776648
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Working conditions in hotels, restaurants and similar establishments ; 2
1990
Persistent link: https://www.econbiz.de/10000776649
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Work hours, work intensity, satisfactions and psychological well-being among hotel managers in China
Fiskenbaum, Lisa; Jeng, Wang; Koyuncu, Mustafa; Burke, … - In: Cross cultural management : an international journal 17 (2010) 1, pp. 79-93
Persistent link: https://www.econbiz.de/10003951291