Auswahl der wissenschaftlichen Literatur zum Thema „Catering industry workers“
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Zeitschriftenartikel zum Thema "Catering industry workers"
Kokane, S., und RR Tiwari. „Occupational health problems of highway restaurant workers of Pune, India“. Toxicology and Industrial Health 27, Nr. 10 (19.04.2011): 945–48. http://dx.doi.org/10.1177/0748233711399322.
Der volle Inhalt der QuelleJones, Peter. „The Role of the Chef in Flight Catering“. Tourism and Hospitality Research 5, Nr. 3 (Februar 2005): 269–71. http://dx.doi.org/10.1057/palgrave.thr.6040025.
Der volle Inhalt der QuelleS, Kalyani. „Selected Morbidities among Workers of an Adhesive Plaster Industry in Goa“. International Journal of Preventive, Curative & Community Medicine 06, Nr. 02 (21.12.2020): 12–15. http://dx.doi.org/10.24321/2454.325x.202007.
Der volle Inhalt der QuelleВострецова und M. Vostretsova. „Role of Professional Standards Training for Food Industry. Certifi cation System of Qualifi ed Staff for Hospitality Industry“. Management of the Personnel and Intellectual Resources in Russia 5, Nr. 1 (17.02.2016): 44–48. http://dx.doi.org/10.12737/18139.
Der volle Inhalt der QuelleKonyaev, Alexander. „Public Catering in Buryatia in the 1920s and Early 1930s“. Journal of Economic History and History of Economics 24, Nr. 2 (10.07.2023): 303–24. http://dx.doi.org/10.17150/2308-2488.2023.24(2).303-324.
Der volle Inhalt der QuelleRamayanti, Ridha. „ANALISIS HUBUNGAN STATUS GIZI DAN IKLIM KERJA DENGAN KELELAHAN KERJA DI CATERING HIKMAH FOOD SURABAYA“. Indonesian Journal of Occupational Safety and Health 4, Nr. 2 (16.03.2017): 177. http://dx.doi.org/10.20473/ijosh.v4i2.2015.177-186.
Der volle Inhalt der QuelleMat Yusoff, Norhayati, Mohd Salehuddin Mohd Zahari, Fatimah Abd Ghani und Agus Sudono. „Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System“. Environment-Behaviour Proceedings Journal 7, Nr. 22 (20.11.2022): 159–65. http://dx.doi.org/10.21834/ebpj.v7i22.4076.
Der volle Inhalt der QuelleNaik, Mahika Virendra, Kalyani Shailesh und Jagadish A. Cacodcar. „Selected morbidities among workers of a chemical processing industry in Goa“. International Journal Of Community Medicine And Public Health 9, Nr. 8 (27.07.2022): 3132. http://dx.doi.org/10.18203/2394-6040.ijcmph20222012.
Der volle Inhalt der QuelleVoeikov, Evgeny. „Public Catering at Logging Sites in the Middle Volga Region during the Pre-War Five-Year Plans“. Journal of Economic History and History of Economics 25, Nr. 1 (28.03.2024): 90–116. http://dx.doi.org/10.17150/2308-2488.2024.25(1).90-116.
Der volle Inhalt der QuelleHedley, Anthony J., Sarah M. McGhee, James L. Repace, Lai-Chin Wong, Marcus Y. S. Yu, Tze-Wai Wong und Tai-Hing Lam. „Risks for Heart Disease and Lung Cancer from Passive Smoking by Workers in the Catering Industry“. Toxicological Sciences 90, Nr. 2 (20.01.2006): 539–48. http://dx.doi.org/10.1093/toxsci/kfj110.
Der volle Inhalt der QuelleDissertationen zum Thema "Catering industry workers"
Wu, Rui-Cong, und 吳瑞琮. „A Research on the Impact in Motivate methods to Job Performance and Job Satisfaction:Take Youth Part-Time Workers in Catering Industry as an example“. Thesis, 2011. http://ndltd.ncl.edu.tw/handle/63363304691015076746.
Der volle Inhalt der Quelle義守大學
工業工程與管理學系碩士班
99
In order to understand the youth part-time workers their motivates, job performance and job satisfaction in Kaohsiung city catering industry. Hoping the relevant units or government agencies to concerned the problems with youth part-time workers. This study is exploring the relationships among motivates , job performance and job satisfaction on the youth part-time workers in the catering industry. Research methods used questionnaires to investigate the currently engaged in or have engaged in catering services in Kaohsiung City, the age between 16 to 24 years old young people. Expected to distribute 300 copies questionnaire, remove invalid questionnaires when all recover. Use SPSS statistical software analysis the collect numbers, and use AMOS to build structural equation modeling (SEM). Finally, according to associated of empirical research, research conclusions of this study summarized as follows: Firstly, in terms of gender, only motivates and job performance have a significant effect. Secondly, motivates and job performance have a significant effect. Thirdly, motivates and job satisfaction have a significant effect. Fourthly, job performance and job satisfaction have a significant effect. Fifthly, job performance have a intermediate effects to motivates and job satisfaction.
Bücher zum Thema "Catering industry workers"
Isabel, Dienstbühl, Elsler Dietmar und European Agency for Safety and Health at Work., Hrsg. Protecting workers in hotels, restaurants and catering. Luxembourg: Office for Official Publications of the European Communities, 2008.
Den vollen Inhalt der Quelle findenMaggie, Black. In the twilight zone: Child workers in the hotel, tourism, and catering industry. Geneva: International Labour Office, 1995.
Den vollen Inhalt der Quelle findenYung, Janet. Older workers: A hiring resource for the hotel and catering industry in the 1990's. 1989.
Den vollen Inhalt der Quelle findenForrest, Kally. Asijiki: A History of the South African Commercial Catering and Allied Workers Union (SACCAWU). STE Publishers, 2005.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Catering industry workers"
Lamichhane, Ramhari, und Manoj Sharma Neupane. „Case Study: Nepal. The Inclusion of Green Competences in the Recognition of Prior Learning“. In Education for Sustainability, 189–210. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2072-1_10.
Der volle Inhalt der QuelleBishnoi, Tanmay, und Deepak Kumar Rai. „Case Study: India. The Role of the Skill Council for Green Jobs (SCGJ) in Recognising Green Skills and Upskilling Workers in Micro, Small and Medium Enterprises“. In Education for Sustainability, 129–52. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2072-1_7.
Der volle Inhalt der QuelleSaner, Raymond, Lichia Yiu und Mario Filadoro. „Tourism Development in Least Developed Countries“. In Sustainable Tourism, 94–120. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7504-7.ch006.
Der volle Inhalt der QuelleSaner, Raymond, Lichia Yiu und Mario Filadoro. „Tourism Development in Least Developed Countries“. In Handbook of Research on Global Hospitality and Tourism Management, 229–55. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8606-9.ch013.
Der volle Inhalt der QuelleNickel, Réka Vira. „Újrahasznosítható múlt. Az ipari örökség hasznosításának lehetőségei Salgótarjánban“. In Néprajztudományi Könyvtár, 279–327. HUN-REN Bölcsészettudományi Kutatóközpont Néprajztudományi Intézet, 2023. http://dx.doi.org/10.61380/978-963-567-071-0-06.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Catering industry workers"
Ovrova, I. B., S. Yu Varlamova, Tatyana Krapiva und Nataliia Davydenko. „CHARACTERISTICS OF THE KUZBASS COAL INDUSTRY WORKERS CATERING ORGANIZATION“. In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-97.
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