Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/3495
DC FieldValueLanguage
dc.contributor.authorConstanti, Panayiotis-
dc.contributor.authorZopiatis, Anastasios-
dc.contributor.authorTheodossiou, Panayiotis-
dc.date.accessioned2014-06-02T06:20:10Z-
dc.date.accessioned2015-12-08T08:29:56Z-
dc.date.available2014-06-02T06:20:10Z-
dc.date.available2015-12-08T08:29:56Z-
dc.date.issued2014-05-
dc.identifier.citationJournal of Hospitality & Tourism Education, 2014, vol. 26, no. 2, pp. 87-98en_US
dc.identifier.issn1096-3758-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/3495-
dc.description.abstractCulinary education has experienced remarkable growth in Cyprus in the past decade. Numerous institutions are offering a variety of related programs with the aim of adequately preparing the next generation of culinary professionals. Despite this unprecedented growth, many argue that a short-term opportunistic business mentality prevails. Driven by the profession’s celebrity status, institutions offering culinary-related education risk downgrading the quality of their portfolio. Adopting a uantitative methodology, the study set out to investigate industry professionals’ and educators’ perceptions of the quality and overall satisfaction with the current culinary education offerings. The findings inform and provide practical recommendations for those striving to improve the nature, identity, scope, and value of culinary education.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.publisherRoutledgeen
dc.relation.ispartofJournal of Hospitality & Tourism Educationen_US
dc.rights© The International Council on Hotel, Restaurant, and Institutional Educationen_US
dc.subjectCulinary educationen_US
dc.subjectQuality indicatorsen_US
dc.subjectSatisfactionen_US
dc.subjectCyprusen_US
dc.titleQuality and satisfaction with culinary education: evidence from Cyprusen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationIntercollegeen_US
dc.collaborationUniversity of Central Lancashireen_US
dc.subject.categoryEducational Sciencesen_US
dc.journalsSubscriptionen_US
dc.reviewPeer Revieweden
dc.countryCyprusen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/10963758.2014.900383en_US
dc.dept.handle123456789/85en
dc.relation.issue2en_US
dc.relation.volume26en_US
cut.common.academicyear2014-2015en_US
dc.identifier.spage87en_US
dc.identifier.epage98en_US
item.languageiso639-1en-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
crisitem.journal.journalissn2325-6540-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Hotel and Tourism Management-
crisitem.author.deptDepartment of Commerce, Finance and Shipping-
crisitem.author.facultyFaculty of Management and Economics-
crisitem.author.facultyFaculty of Management and Economics-
crisitem.author.orcid0000-0002-5171-0200-
crisitem.author.orcid0000-0001-5556-2594-
crisitem.author.parentorgFaculty of Management and Economics-
crisitem.author.parentorgFaculty of Management and Economics-
Appears in Collections:Άρθρα/Articles
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