Zeitschriftenartikel zum Thema „Catering industry workers“
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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 QuelleNcube, Farai. „Factors Enhancing Member Commitment to Trade Unions in the Hospitality Industry in Zimbabwe“. Journal of Business Administration Research 9, Nr. 1 (29.06.2020): 33. http://dx.doi.org/10.5430/jbar.v9n1p33.
Der volle Inhalt der QuellePermatasari, Indah, Bayu Yoni Setyo Nugroho und Izzatul Alifah Sifai. „Analisis Postur Kerja dengan Pendekatan Ergonomi Pada Home Industry Snack dan Katering “X” di Kota Semarang“. Journal Occupational Health Hygiene and Safety 1, Nr. 1 (24.07.2023): 53–62. http://dx.doi.org/10.60074/johhs.v1i1.8373.
Der volle Inhalt der QuelleDolinski, Dariusz, Wojciech Kulesza, Paweł Muniak, Barbara Dolinska, Ali Derakhshan und Tomasz Grzyb. „Research on Unrealistic Optimism among HoReCa Workers as a Possible Future Hotspot of Infections“. Sustainability 13, Nr. 22 (13.11.2021): 12562. http://dx.doi.org/10.3390/su132212562.
Der volle Inhalt der QuelleShipilov, I. V., V. N. Voronin und E. A. Ladik. „THE ORGANIZATION OF A HEALTHY NUTRITION SYSTEM IS AN IMPORTANT STAGE IN THE DEVELOPMENT OF ACTIVE LONGEVITY MEDICINE AT THE ENTERPRISES OF THE SIBERIAN COAL ENERGY COMPANY“. Hygiene and sanitation 98, Nr. 7 (28.10.2019): 783–87. http://dx.doi.org/10.18821/0016-9900-2019-98-7-783-787.
Der volle Inhalt der QuelleHromyk, Oksana, und Kseniia Prykhod’ko. „Peculiarities of the Hospitality Industry Development in Ukraine“. Restaurant and hotel consulting. Innovations 6, Nr. 2 (30.11.2023): 184–98. http://dx.doi.org/10.31866/2616-7468.6.2.2023.291701.
Der volle Inhalt der QuelleBećirović, Denis. „Contribution to Research of the position and activity of Labour movements in Bosnia and Herzegovina since the end of the First World War until the beginning of the Husin Rebellion“. Historijski pogledi 4, Nr. 5 (31.05.2021): 87–101. http://dx.doi.org/10.52259/historijskipogledi.2021.4.5.87.
Der volle Inhalt der QuelleChan, Albert P. C., Wen Yi und Francis K. W. Wong. „Evaluating the effectiveness and practicality of a cooling vest across four industries in Hong Kong“. Facilities 34, Nr. 9/10 (04.07.2016): 511–34. http://dx.doi.org/10.1108/f-12-2014-0104.
Der volle Inhalt der QuelleNazir, Tahira, Muhammad Umer, Muhammad Najam, Samina Nawab, Ahsen Maqsoom, Khuram Shafi, Yasin Munir und Iram Nawaz. „Impact role stress on turnover intentions of Pakistan’s healthcare workers: Mediating and moderating role of organizational cynicism and self-efficacy“. PLOS ONE 17, Nr. 12 (15.12.2022): e0279075. http://dx.doi.org/10.1371/journal.pone.0279075.
Der volle Inhalt der QuelleKalbermatter, Jacqueline, und Sebastian Schief. „Dynamiken zwischen Citizenship und Arbeitsverhältnissen von Geflüchteten mit unsicherem Aufenthaltsstatus. Eine Untersuchung in gastronomischen Betrieben der Schweiz“. Soziale Welt 70, Nr. 2 (2019): 144–71. http://dx.doi.org/10.5771/0038-6073-2019-2-144.
Der volle Inhalt der QuelleStieler, Lisa, Bettina Hunger, Matthias Rudolf, Steffi Kreuzfeld, Regina Stoll und Reingard Seibt. „Cardiovascular recovery after workload in German shift workers in the hotel and catering industry: results of 24-hour-ambulatory monitoring of heart rate and blood pressure“. International Archives of Occupational and Environmental Health 92, Nr. 1 (10.09.2018): 81–91. http://dx.doi.org/10.1007/s00420-018-1357-9.
Der volle Inhalt der QuelleGuha Roy, Diya, und Sujoy Bhattacharya. „Qualitative identification of associated words with the respective online service ratings“. International Journal of Pharmaceutical and Healthcare Marketing 14, Nr. 4 (29.06.2020): 513–31. http://dx.doi.org/10.1108/ijphm-10-2019-0070.
Der volle Inhalt der QuelleBuneta, Anđelka, Draženka Ćosić und Dušan Tomašević. „Human Resources – One of the Key Challenges of Tourism Development in the Republic of Croatia“. Acta Economica Et Turistica 2, Nr. 2 (01.12.2016): 177–93. http://dx.doi.org/10.1515/aet-2016-0016.
Der volle Inhalt der QuellePinskaya, M. R., S. D. Shatalov und K. A. Ponomareva. „Risk Management at the Informal Economy Cutback (the Example of the Republic of Uzbekistan)“. Management Sciences 12, Nr. 4 (12.01.2023): 76–88. http://dx.doi.org/10.26794/2304-022x-2022-12-4-76-88.
Der volle Inhalt der QuelleKalenjuk Pivarski, Bojana, Biljana Grubor, Maja Banjac, Bojan Đerčan, Dragan Tešanović, Stefan Šmugović, Goran Radivojević, Velibor Ivanović, Vesna Vujasinović und Tamara Stošić. „The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development“. Heritage 6, Nr. 4 (24.03.2023): 3402–17. http://dx.doi.org/10.3390/heritage6040180.
Der volle Inhalt der QuelleRusakov, Vladimir N., Aleksandr V. Istomin, Larisa A. Rumyantseva, Olga V. Vetrova, Ivan G. Mikhailov und Marina T. Vedilina. „Development of fundamental and applied research in the field of food hygiene“. Hygiene and sanitation 100, Nr. 9 (20.09.2021): 991–97. http://dx.doi.org/10.47470/0016-9900-2021-100-9-991-997.
Der volle Inhalt der QuelleSamba, Faye, Thiaw Cheikh, LO Mamadou, Ndiaye Bou, Mbengue Malick, Sow Demba, Diome Toffène und Sembène Mbacké. „Evaluation of the Causes of Collective Food Poisoning (CFP) in University Campuses in Senegal Relating to a Lack of Qualification of University Restaurant Staff“. Journal of Advances in Microbiology 23, Nr. 5 (25.04.2023): 16–25. http://dx.doi.org/10.9734/jamb/2023/v23i5722.
Der volle Inhalt der QuelleButcher, Siân. „Creating a gap that can be filled: Constructing and territorializing the affordable housing submarket in Gauteng, South Africa“. Environment and Planning A: Economy and Space 52, Nr. 1 (09.01.2020): 173–99. http://dx.doi.org/10.1177/0308518x19885391.
Der volle Inhalt der QuelleNiks, Irene, Swenneke van den Heuvel und Jos Sanders. „Werkgeversmaatregelen voor langer doorwerken en duurzame inzetbaarheid“. Tijdschrift voor HRM 23, Nr. 2 (01.06.2020): 44–65. http://dx.doi.org/10.5117/thrm2020.2.niks.
Der volle Inhalt der QuelleBarvinok, Nataliia. „ASSESSMENT OF TOURIST AND RECREATIONAL POTENTIAL AND TOURIST INFRASTRUCTURE IN INDIVIDUAL UNITED TERRITORIAL COMMUNITIES OF KIROVOGRAD REGION“. Economies' Horizons, Nr. 2(24) (07.06.2023): 4–20. http://dx.doi.org/10.31499/2616-5236.2(24).2023.281149.
Der volle Inhalt der QuelleDžananović, Mirza. „The role of the factory “Bratstvo” (Brotherhood) in the development of Novi Travnik“. Historijski pogledi 3, Nr. 4 (30.12.2020): 228–39. http://dx.doi.org/10.52259/historijskipogledi.2020.3.4.228.
Der volle Inhalt der QuelleAlfalasi, Alyazyah, und Syed Zamberi Ahmad. „Bab Al Qasr Hotel & Residence: sustaining business while housing COVID-19 patients“. Emerald Emerging Markets Case Studies 12, Nr. 3 (10.10.2022): 1–21. http://dx.doi.org/10.1108/eemcs-08-2021-0268.
Der volle Inhalt der QuelleMcIntosh, Alison, und Candice Harris. „Hospitality training as a means of independence for young adults with learning disabilities“. Hospitality Insights 2, Nr. 2 (24.10.2018): 3–4. http://dx.doi.org/10.24135/hi.v2i2.38.
Der volle Inhalt der QuelleChakraborty, S. K., Verghese Kurien, Jittu Singh, Mrityunjay Athreya, Arun Maira, Anu Aga, Anil K. Gupta und Pradip N. Khandwalla. „Management Paradigms Beyond Profit Maximization“. Vikalpa: The Journal for Decision Makers 29, Nr. 3 (Juli 2004): 97–118. http://dx.doi.org/10.1177/0256090920040308.
Der volle Inhalt der QuelleDanylenko-Kulchytska, Viktoriia. „HOTEL AND RESTAURANT BUSINESS OF UKRAINE DURING THE WAR: PROSPECTS OF SURVIVAL“. INNOVATIVE ECONOMY, Nr. 4 (2022): 55–59. http://dx.doi.org/10.37332/2309-1533.2022.4.8.
Der volle Inhalt der QuelleCrouth, Madeleine, Alison McIntosh und Tracy Harkison. „Hospitality education in New Zealand prisons“. Hospitality Insights 5, Nr. 2 (22.12.2021): 7–8. http://dx.doi.org/10.24135/hi.v5i2.110.
Der volle Inhalt der QuelleSelvaraju, P. „Working Performance of Urban Co-operative Banks (UCBs) in Coimbatore District, Tamil Nadu: A Study“. Asian Review of Social Sciences 7, Nr. 1 (05.05.2018): 71–74. http://dx.doi.org/10.51983/arss-2018.7.1.2822.
Der volle Inhalt der QuelleZakky, Dandy, Fauzi Lufthansyahrizal und Donna Dwi Yudhawati. „IDENTIFIKASI FAKTOR RISIKO KEJADIAN LOW BACK PAIN PADA PEKERJA INDUSTRI KATERING“. CoMPHI Journal: Community Medicine and Public Health of Indonesia Journal 4, Nr. 1 (14.12.2023). http://dx.doi.org/10.37148/comphijournal.v4i1.147.
Der volle Inhalt der QuelleStieler, Lisa, Bettina Hunger und Reingard Seibt. „Cardiovascular and Self-Reported Recovery in Two-Shift Systems“. Journal of Psychophysiology, 23.09.2021. http://dx.doi.org/10.1027/0269-8803/a000284.
Der volle Inhalt der QuelleAntoniadou, Christina, Dimitris D. Vlastos und Paraskevi Theofilou. „Investigation of job satisfaction, work-related burnout, and their impact on the general health of individuals active in the catering industry“. Global Health Economics and Sustainability, 24.01.2024, 1852. http://dx.doi.org/10.36922/ghes.1852.
Der volle Inhalt der QuelleUçar, Asli, Munevver Arısoy, Funda Pınar Çakıroğlu und Sabri Candar. „Presence of enterobius vermicularis infections and food hygiene knowledge levels among catering industry personnel“. British Food Journal 118, Nr. 5 (15.03.2016). http://dx.doi.org/10.1108/bfj-11-2015-0444.
Der volle Inhalt der QuelleHunger, Bettina, und Reingard Seibt. „Psychosocial Work Stress and Health Risks – A Cross-Sectional Study of Shift Workers From the Hotel and Catering Industry and the Food Industry“. Frontiers in Public Health 10 (08.04.2022). http://dx.doi.org/10.3389/fpubh.2022.849310.
Der volle Inhalt der QuelleTarrabain, Chloe, und Robyn Thomas. „The Dynamics of Control of Migrant Agency Workers: Over-Recruitment, ‘The Bitchlist’ and the Enterprising-Self“. Work, Employment and Society, 07.08.2022, 095001702211009. http://dx.doi.org/10.1177/09500170221100934.
Der volle Inhalt der QuelleGOMATHY, Dr C. K. „THE HUMAN RESOURCE MANAGEMENT SERVICE IN HOTEL AND CATERING INDUSTRY“. INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 06, Nr. 02 (13.02.2022). http://dx.doi.org/10.55041/ijsrem11557.
Der volle Inhalt der QuelleSutejo, Daffa Adiyatama, und Raden Aswin Rahadi. „Financial Feasibility Study in the Construction of the “Katering Nusantara” Project in the New National Capital of Indonesia (IKN) PT. XYZ“. International Journal of Current Science Research and Review 06, Nr. 08 (01.08.2023). http://dx.doi.org/10.47191/ijcsrr/v6-i8-03.
Der volle Inhalt der QuelleHou, Jingbo, Chen Liang, Pei-Yu Chen und Bin Gu. „Can Telework Adjustment Help Reduce Disaster-Induced Gender Inequality in Job Market Outcomes?“ Information Systems Research, 11.12.2023. http://dx.doi.org/10.1287/isre.2023.0241.
Der volle Inhalt der QuelleNcube, Farai, und Olabanji Oni. „Developments and Changes Adversely Affecting Trade Unions in the Hospitality Industry of Zimbabwe“. African Journal of Hospitality, Tourism and Leisure, 30.06.2020, 199–214. http://dx.doi.org/10.46222/ajhtl.19770720-13.
Der volle Inhalt der QuelleRollwagen, Katharine. „Classrooms for Consumer Society: Practical Education and Secondary School Reform in Post-Second World War Canada“. Historical Studies in Education / Revue d'histoire de l'éducation, 20.04.2016. http://dx.doi.org/10.32316/hse/rhe.v28i1.4449.
Der volle Inhalt der QuelleStieler, L., B. Hunger und R. Seibt. „Shift work and cardiovascular strain on working and non-working days“. Occupational Medicine, 17.08.2022. http://dx.doi.org/10.1093/occmed/kqac075.
Der volle Inhalt der QuelleYeh, W.-Y. „Age differences in physical and mental health conditions and workplace health promotion needs among workers: An example of accommodation and catering industry employees“. Gerontechnology 13, Nr. 2 (03.06.2014). http://dx.doi.org/10.4017/gt.2014.13.02.393.00.
Der volle Inhalt der QuelleDarma Putra, I. Nyoman. „EMPAT SRIKANDI KULINER BALI: PERAN PEREMPUAN DALAM PEMBANGUNAN PARIWISATA BERKELANJUTAN1“. Jurnal Master Pariwisata (JUMPA), 30.09.2014. http://dx.doi.org/10.24843/jumpa.2014.v01.i01.p04.
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