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Alabama Restaurant Preferences and Willingness to Pay for Local Food: A Choice Based Approach
Reynolds-Allie, Kenesha; Fields, Deacue - Southern Agricultural Economics Association - SAEA - 2011
Direct marketing to restaurants has become increasingly popular as chefs desire high quality, fresh foods to meet the … demand of their customers who are becoming more health conscious. Restaurants accounted for approximately 70 percent of the … local growers. This study seeks to determine restaurant/chefs’ preferences for local food in Alabama using choice based …
Persistent link: https://www.econbiz.de/10008922628
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Talent orchestration and boomerang talent : seasonally employed chefs' evaluation of talent management practices
Magrizos, Solon; Roumpi, Dorothea; Rizomyliotis, Ioannis - In: International journal of contemporary hospitality management 35 (2023) 8, pp. 2755-2772
Persistent link: https://www.econbiz.de/10014314874
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Exploring the role of gastronomy in tourism
Tovmasyan, Gayane - In: SocioEconomic challenges : SEC 3 (2019) 3, pp. 30-39
Persistent link: https://www.econbiz.de/10012115156
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The roles of social media and mutual relationships between travel attitudes and brand equity
Huang, Yung-Chuan - In: Asia Pacific journal of marketing and logistics 36 (2024) 2, pp. 390-407
Persistent link: https://www.econbiz.de/10014486748
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Value creation with big data in marketing : an empirical evidence on SMEs
Wibowo, Sampurno; Sudarma, Yuyus Suryana; Sari, Diana; … - In: Asian journal of business and accounting : AJBA 14 (2021) 2, pp. 173-196
Persistent link: https://www.econbiz.de/10013363639
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Cooks training for Faith, Activity, and Nutrition project with AME churches in SC
Condrasky, Margaret D.; Baruth, Meghan; Wilcox, Sara; … - In: Evaluation and Program Planning 37 (2013) C, pp. 43-49
This study describes the development and evaluation of a participatory training for cooks in African American churches.
Persistent link: https://www.econbiz.de/10010636542
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'How do You Know?' Methods first, results later - A chefs’ recipe
Robinson, Richard N. S. - 2010
the occupational attrition of chefs and preliminary findings are presented. Finally, some methodological implications are …
Persistent link: https://www.econbiz.de/10009448489
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Developing creativity in practice : explorations with world-renowned chefs
Stierand, Marc - In: Management learning : the journal for managerial and … 46 (2015) 5, pp. 598-617
Persistent link: https://www.econbiz.de/10011480511
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Creativity and innovation : the case of haute cuisine
Presenza, Angelo; Abbate, Tindara; Vargas-Sánchez, Alfonso - In: International journal of entrepreneurship and … 22 (2018) 6, pp. 562-577
Persistent link: https://www.econbiz.de/10012003711
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Investigating chef-leader behaviour impacts on subordinate work team identification : a pitch
Brenner, Matthew L. - In: Journal of accounting & management information systems … 15 (2016) 4, pp. 826-834
This pitch letter outlines my personal experience applying Faff’s (2015a) two-page pitching template to my PhD research plan. It discusses how the process of completing the pitching template has enabled me to better organise and articulate my research plan. This letter provides support for the...
Persistent link: https://www.econbiz.de/10011636335