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

GENÇ V., AKOĞLAN KOZAK M.

INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT, cilt.32, sa.3, ss.1201-1225, 2020 (SSCI, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 3
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1108/ijchm-01-2019-0011
  • Dergi Adı: INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
  • Derginin Tarandığı İndeksler: Social Sciences Citation Index (SSCI), Scopus, ABI/INFORM, Business Source Elite, Business Source Premier, CAB Abstracts, Hospitality & Tourism Complete, Index Islamicus, Psycinfo, Veterinary Science Database
  • Sayfa Sayıları: ss.1201-1225
  • Anahtar Kelimeler: Aesthetic labor, ESC, Restaurant businesses, JOB-SATISFACTION, MANAGEMENT ABILITY, SERVICE BEHAVIOR, HOTEL CHEFS, EMPLOYEES, PERFORMANCE, WORK, IMPACT, INTELLIGENCE, HOSPITALITY
  • Anadolu Üniversitesi Adresli: Evet

Özet

Purpose