Yayın:
Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices

Sadeleştirilmiş öğe sayfası
dc.contributor.authorSEZEREL, HAKAN
dc.contributor.authorViachaslau Filimonau
dc.contributor.authorCarlos Martin‐Rios
dc.contributor.orcid0000-0003-1521-8638
dc.contributor.orcid0000-0001-7353-5696
dc.contributor.orcid0000-0002-4364-9753
dc.date.accessioned2025-11-13T16:43:22Z
dc.date.issued2025-09-01
dc.identifier.doihttps://doi.org/10.1386/hosp_00095_1
dc.identifier.endpage294
dc.identifier.issn2042-7913
dc.identifier.issue3
dc.identifier.openalexW4415730564
dc.identifier.startpage271
dc.identifier.urihttps://hdl.handle.net/11421/10547
dc.identifier.urihttps://doi.org/10.1386/hosp_00095_1
dc.identifier.volume15
dc.language.isoen
dc.relation.ispartofHospitality & Society
dc.rightsrestrictedAccess
dc.titleStay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5027044509

Dosyalar

Koleksiyonlar

Publications