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Emotional and social competence in the aestheticization of labor in the restaurant industry

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dc.contributor.authorAKOĞLAN KOZAK, MERYEM
dc.contributor.authorMeryem Akoğlan Kozak
dc.contributor.orcid0000-0001-5887-0568
dc.contributor.orcid0000-0003-0577-1843
dc.date.accessioned2025-11-13T09:39:20Z
dc.date.issued2020-03-24
dc.identifier.doihttps://doi.org/10.1108/ijchm-01-2019-0011
dc.identifier.endpage1225
dc.identifier.issn0959-6119
dc.identifier.issue3
dc.identifier.openalexW3013711995
dc.identifier.startpage1201
dc.identifier.urihttps://hdl.handle.net/11421/1784
dc.identifier.urihttps://doi.org/10.1108/ijchm-01-2019-0011
dc.identifier.volume32
dc.language.isoen
dc.relation.ispartofInternational Journal of Contemporary Hospitality Management
dc.rightsrestrictedAccess
dc.subjectOriginality
dc.subjectCompetence (human resources)
dc.subjectMarketing
dc.subjectHospitality industry
dc.subjectCreativity
dc.subjectEmotional labor
dc.subjectStructural equation modeling
dc.subjectBusiness
dc.subjectPsychology
dc.subjectAdaptability
dc.subjectHarmony (color)
dc.subjectCasual
dc.subjectSocial psychology
dc.subjectManagement
dc.subjectTourism
dc.subjectEconomics
dc.subjectPolitical science
dc.subject.sdg8
dc.titleEmotional and social competence in the aestheticization of labor in the restaurant industry
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5068955805

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