8. BÀI TRÍCH BÁO - TẠP CHÍ KHOA HỌC: Tài liệu gửi gần đây
Đang hiển thị mục 381-385 trong tổng 1002
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On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants
(The Authors, 2020)Concerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices ... -
Measuring language usage in hospitality situations
(The Authors, 2020)In this study, language usage in hospitality situations is measured. To this end, a corpus of utterances taken from a Colombian Spanish novel is quantitatively analysed. As a starting point of the analysis, it is ... -
The service semiotics of luxury events: An exploration for future research and events management industry practice
(The Authors, 2021)This article discusses the implications of the role of semiotics in the design and delivery of luxury event-attendees’ experience. Within the contemporary industry and sector, the place of semiotics within the field of ... -
Recruiting for luxury: Case studies of luxury hotel brands and their co-operative activities for recruiting
(The Authors, 2021)This article shows success criteria for joint HR projects of hotel companies and universities for recruiting and retention management. Influenced by demographic developments and a changed preference system, employer ... -
The career paths of general managers in Dubai’s luxury hotel sector
(The Authors, 2021)This study aims to identify the career paths of general managers (GMs) of five-star hotels in Dubai through 20 face-to-face interviews. GMs see themselves as leaders and role models for their staff. Most participants have ...