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How to encourage food waste reduction in kitchen brigades : the underlying role of ‘green’ transformational leadership and employees' self-efficacy

2024
journal article
article
10.1016/j.jhtm.2024.04.005
Journal
Journal of Hospitality and Tourism Management
100
Author
Filimonau

Matute Jorge

Kubal-Czerwińska Magdalena

Mika Mirosław
Volume
59
Pages
139-148
ISSN
1447-6770
eISSN
1839-5260
Keywords in English

professional kitchen

back-of-house employees

transformational leadership

supervisory support

‘green’ human resources management

Language
English
Journal language
English
Affiliation
Wydział Geografii i Geologii : Instytut Geografii i Gospodarki Przestrzennej
Scopus© citations
33
dc.affiliationWydział Geografii i Geologii : Instytut Geografii i Gospodarki Przestrzennej
dc.contributor.authorFilimonau
dc.contributor.authorMatute, Jorge
dc.contributor.authorKubal-Czerwińska, Magdalena - 104707
dc.contributor.authorMika, Mirosław - 130592
dc.date.accessioned2024-04-26T09:35:02Z
dc.date.available2024-04-26T09:35:02Z
dc.date.issued2024
dc.description.physical139-148
dc.description.volume59
dc.identifier.doi10.1016/j.jhtm.2024.04.005
dc.identifier.eissn1839-5260
dc.identifier.issn1447-6770
dc.identifier.urihttps://ruj.uj.edu.pl/handle/item/331776
dc.languageeng
dc.language.containereng
dc.rightsDodaję tylko opis bibliograficzny
dc.rights.licenceBez licencji otwartego dostępu
dc.source.integratorfalse
dc.subject.enprofessional kitchen
dc.subject.enback-of-house employees
dc.subject.entransformational leadership
dc.subject.ensupervisory support
dc.subject.en‘green’ human resources management
dc.subtypeArticle
dc.titleHow to encourage food waste reduction in kitchen brigades : the underlying role of ‘green’ transformational leadership and employees' self-efficacy
dc.title.journalJournal of Hospitality and Tourism Management
dc.typeJournalArticle
dspace.entity.typePublicationen
dc.affiliation
Wydział Geografii i Geologii : Instytut Geografii i Gospodarki Przestrzennej
dc.contributor.author
Filimonau
dc.contributor.author
Matute, Jorge
dc.contributor.author
Kubal-Czerwińska, Magdalena - 104707
dc.contributor.author
Mika, Mirosław - 130592
dc.date.accessioned
2024-04-26T09:35:02Z
dc.date.available
2024-04-26T09:35:02Z
dc.date.issued
2024
dc.description.physical
139-148
dc.description.volume
59
dc.identifier.doi
10.1016/j.jhtm.2024.04.005
dc.identifier.eissn
1839-5260
dc.identifier.issn
1447-6770
dc.identifier.uri
https://ruj.uj.edu.pl/handle/item/331776
dc.language
eng
dc.language.container
eng
dc.rights
Dodaję tylko opis bibliograficzny
dc.rights.licence
Bez licencji otwartego dostępu
dc.source.integrator
false
dc.subject.en
professional kitchen
dc.subject.en
back-of-house employees
dc.subject.en
transformational leadership
dc.subject.en
supervisory support
dc.subject.en
‘green’ human resources management
dc.subtype
Article
dc.title
How to encourage food waste reduction in kitchen brigades : the underlying role of ‘green’ transformational leadership and employees' self-efficacy
dc.title.journal
Journal of Hospitality and Tourism Management
dc.type
JournalArticle
dspace.entity.typeen
Publication
Affiliations
Wydział Geografii i Geologii
Filimonau
Kubal-Czerwińska, Magdalena
Mika, Mirosław
No affiliation
Matute, Jorge

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