Professional competencies of culinary in hospitality education based on the food waste avoidance perspective
Journal of Hospitality Leisure Sport & Tourism Education,
Год журнала:
2025,
Номер
36, С. 100551 - 100551
Опубликована: Апрель 7, 2025
Язык: Английский
Cultivating ethical culinary practices and sustainability awareness in culinary education: Fostering responsible future chefs
Journal of Hospitality Leisure Sport & Tourism Education,
Год журнала:
2024,
Номер
36, С. 100531 - 100531
Опубликована: Дек. 15, 2024
Язык: Английский
The roles of cognitive benefits and technology usage in predicting students’ sustainable behavioural intentions: The moderating roles of data literacy and marketing strategy
Journal of Hospitality Leisure Sport & Tourism Education,
Год журнала:
2024,
Номер
34, С. 100480 - 100480
Опубликована: Янв. 27, 2024
Язык: Английский
Tourism Students' Level of Knowledge Regarding Sustainable Development Goals
Advances in hospitality, tourism and the services industry (AHTSI) book series,
Год журнала:
2024,
Номер
unknown, С. 80 - 95
Опубликована: Июнь 28, 2024
The
sustainable
development
goals
(SDGs)
are
a
collection
of
targets
that
nations
must
work
towards
accomplishing
by
2030,
as
mandated
this
worldwide
action.
Tourism,
closely
tied
to
the
natural,
social
environment,
and
economy,
contributes
significantly
sustainability.
As
tourism
is
world's
fastest-growing
industry,
linking
SDGs
crucial.
Although
research
on
has
increased,
knowledge
level
university
students
still
needs
be
adequately
addressed.
This
study
aims
assess
among
studying
in
departments.
Descriptive
causal-comparative
designs
were
used.
statistics
used
determine
how
familiar
participants
with
relevant
concepts.
current
chapter
also
provides
practical
theoretical
implications
for
educators
researchers.
Язык: Английский