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Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature featured
(AIP Publishing, 2023-05)
Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the ...
Customer experience in five-star hotel businesses: is it an “experience” for customers?
(Turkey, 2023-08-15)
Purpose: Concerning the development of “experience” as an economic phenomenon, this study aims to analyse customers' evaluations of their experiences in five-star hotel businesses and to identify if the hospitality experience ...
To stay or not to stay: How to convince the very first guest of a resort property
(CABI International, 2023-02-28)
Hotel openings in resort destinations have several challenges to overcome and manage, such as: (i) the completion of the hotel project; (ii) preparation of hotel operations for the customer experience; (iii) pre-opening ...
History and techniques of managerial accounting
(Peter Lang AG, 2023-03-06)
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Hospitality organizational culture: Impact on employee’s job satisfaction, organizational citizenship behaviors, service recovery performance, and intention to leave
(Taylor & Francis, 2023)
Organizational culture continues to be a decisive factor for the success of hospitality firms. Drawing from the theory of work adjustment, this study focuses on hospitality organizational culture and examines its impacts ...
What is the ‘alternative’? Insights from Istanbul’s food networks
(Taylor & Francis, 2023)
Outside of the Global North, where agri-food systems have not yet consolidated into a ‘funnel shape,’ what makes an urban provisioning actor ‘alternative’ is not always clear. In this paper, I use members’ own definitions, ...
Vicarious abusive supervision among restaurant frontline employees: the role of employee industry tenure
(Emerald, 2023)
Purpose: Vicarious abusive supervision (VAS) has recently garnered the attention of hospitality researchers. VAS is prevalent in hospitality work settings characterized by long production chains and open operating environments. ...
The differential effects of leader Food safety priority and ethical leadership on food safety promotive and prohibitive voices: A socially desirable responding theory perspective
(Taylor & Francis, 2023)
Studies on impact of different leadership styles on the promotive and prohibitive forms of food safety voices are limited. Therefore, drawing on socially desirable responding theory, this study examined the differential ...
Optimization of inulin extraction from chicory roots and an ultrafiltration application to obtain purified inulin and hydrolyzed fructooligosaccharides
(Ankara University, 2024-01-01)
Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally ...
Influence of water properties on the physicochemical and sensorial parameters of water kefir
(Taylor & Francis, 2024-01)
Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial ...
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