https://orcid.org/0000-0001-6622-3299
Citations (10)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Mohamed Fawzi Afifi, JJ Healy & Máirtín Mac Con Iomaire. (2023) Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure. Journal of Foodservice Business Research 26:5, pages 669-699.
Read now
Read now
Efe Kaan Ulu & Ahmet Vatan. (2023) The relationship between cooks’ flow experience, job satisfaction and subjective well-being. Journal of Foodservice Business Research 0:0, pages 1-25.
Read now
Read now
Michelle Darmody. (2023) A kitchen at the heart of a school – an investigation into school meals in the Republic of Ireland. Irish Educational Studies 42:2, pages 165-181.
Read now
Read now
Siobhán Gough & Máirtín Mac Con Iomaire. (2022) ‘Les noirs ne sont pas des cuisiniers, c’est des plongeurs!’: exploring the lived experience of migrant cooks in Paris. Journal of Foodservice Business Research 0:0, pages 1-33.
Read now
Read now
Articles from other publishers (6)
Abhinand Thaivalappil, Ian Young, Steven Lam & Andrew Papadopoulos. (2023) Enhancing quality of qualitative evidence in food safety and food security. Food and Humanity 1, pages 28-31.
Crossref
Crossref
Deoclécio Junior Cardoso da Silva, Beatriz Leite Gustmann de Castro, Claudimar Pereira da Veiga, Lucila Maria de Souza Campos, Estefana da Silva Stertz, Andrieli de Fátima Paz Nunes, Ranice Höehr Pedrazzi Pozzer & Luis Felipe Dias Lopes. (2023) Performance of Sustainable Alternatives Using an Integrated Multi-Criteria Method: Evidence from Brazilian Food Sector. Process Integration and Optimization for Sustainability.
Crossref
Crossref
Hakan Sezerel, Viachaslau Filimonau, Mark Ashton & Shi (Tracy) Xu. (2023) “Preducing” food waste in multiple cultural realms. International Journal of Gastronomy and Food Science 32, pages 100745.
Crossref
Crossref
Viachaslau Filimonau, Chien-Chang Chiang, Ling-en Wang, Belal J. Muhialdin & Vladimir A. Ermolaev. (2023) Resourcefulness of chefs and food waste prevention in fine dining restaurants. International Journal of Hospitality Management 108, pages 103368.
Crossref
Crossref
Viachaslau Filimonau, Umidjon Matyakubov, Ollonazar Allonazarov & Vladimir A. Ermolaev. (2022) Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan. Sustainable Production and Consumption 29, pages 25-35.
Crossref
Crossref
Jose Albors-Garrigos, Angel Peiro Signes, Marival Segarra-Oña & Purificacion Garcia-Segovia. (2021) Breaking the Glass Ceiling in Haute Cuisine: The Role of Entrepreneurship on the Career Expectations of Female Chefs. Tourism and hospitality management 27:3, pages 605-628.
Crossref
Crossref