Open Access
Issue
SHS Web Conf.
Volume 48, 2018
ERPA International Congresses on Education 2018 (ERPA 2018)
Article Number 01009
Number of page(s) 12
DOI https://doi.org/10.1051/shsconf/20184801009
Published online 15 August 2018
  1. Aguirre, J., & Andrade, L. Students perception of the 21st Century Chefs. Revista de Turismo Y Patrimonio Cultural, 11(2), 417-425, (2013). [CrossRef] [Google Scholar]
  2. Altschuld, J. W. Ceritification, Credentialing, Licensure, Competencies, And The Like: Issues Confronting The Field Of Evaluation. The Canadian Journal of Program Evaluation, 20(2), 157, (2005). [Google Scholar]
  3. Anders Ericsson, K., Roring, R. W., & Nandagopal, K. Giftedness and evidence for reproducibly superior performance: an account based on the expert performance framework. High Ability Studies, 18(1), 3-56, (2007). [CrossRef] [Google Scholar]
  4. Anders Ericsson, K., & Towne, T. J. Expertise. Wiley Interdisciplinary Reviews: Cognitive Science, 1(3), 404-416, (2010). [CrossRef] [Google Scholar]
  5. Audant, A. B. Stackable credentials and career/college pathways in culinary arts at Kingsborough Community College, CUNY. Community College Journal of Research and Practice, 40(4), 299-309, (2016). [CrossRef] [Google Scholar]
  6. Azrilah, A. A., Azlinah, M., Noor Habibah, A., Sohaimi, Z., Hamza, A. G., & Mohd Saidfudin, M. Development of Rasch-based descriptive scale in profiling information professionals’ competency. 2008 ISIT, 1-8, (2008). [Google Scholar]
  7. Balazs, K. Some Like It Haute : Leadership Lessons From France’s Great Chefs, 30(2), 134-148, (2001). [Google Scholar]
  8. Balazs, K. Take One Entrepreneur : The Recipe for Success of France’s Great Chefs, 20(3), 247-259, (2002). [Google Scholar]
  9. Baum, T. Implications of hospitality and tourism labor marets for talent management strategies. International Journal of Contemporary Hospitality Management, 20(7), 720-729, (2008). [CrossRef] [Google Scholar]
  10. Birdir, K. Identified competencies of research chefs, (1998). [Google Scholar]
  11. Birdir, K., & Pearson, T. E. Research chefs’competencies : a Delphi approach Research in brief Research chefs’competencies : a Delphi approach. International Journal of Contemporary Hospitality Management Emerald Article, 12(3), 205-209, (2000). [CrossRef] [Google Scholar]
  12. Bissett, R. L., Cheng, M. S. H., & Brannan, R. G. A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chefs Association. Journal of Culinary Science & Technology, 7(4), 285-293, (2010a). [CrossRef] [Google Scholar]
  13. Bloisi, W. Bullying and negative behaviour in commercial kitchens (Doctoral dissertation, The University of Manchester (United Kingdom), (2012). [Google Scholar]
  14. Chung-Herrera, B. G., Enz, C. A., & Lankau, M. J. A competencies model: Grooming future hospitality leaders. Cornell Hotel and Restaurant Administration Quarterly, 44(3), 17-25, (2003). [Google Scholar]
  15. Deloitte, H. Global Human Resource. SHRM (9), (2013). [Google Scholar]
  16. Ehrmann, T., Meiseberg, B., & Ritz, C. Superstar effects in deluxe gastronomy-An empirical analysis of value creation in German quality restaurants. Kyklos, 62(4), 526-541, (2009). [CrossRef] [Google Scholar]
  17. Fisher, W., Jr. Reliability, Separation, Strata Statistics. Rasch Measurement Transactions, 6(3), 238, (1992). [Google Scholar]
  18. George, G. Philosophical foundations of workplace spirituality: A critical approach. Journal of business ethics, 78(4), 575-600, (2008). [CrossRef] [Google Scholar]
  19. Gröschl, S. Presumed incapable: Exploring the validity of negative judgments about persons with disabilities and their employability in hotel operations. Cornell Hospitality Quarterly, 54(2), 114-123.Gog and Joo, 2011), (2013). [CrossRef] [Google Scholar]
  20. Gustafsson, I.-B. Clinary arts and meal science - a new scientific research discipline. Food Service Technology, 4 (1), 9-20, (2004). [CrossRef] [Google Scholar]
  21. Henderson, J. C. Celebrity chefs: expanding empires. British Food Journal, 113(5), 613-624, (2011). [CrossRef] [Google Scholar]
  22. Hervas-oliver, J. L., de Miguel-Molina, B., & Albors, J. How much important is the cluster effect? making sens of the firm’s internal and meso (relational) resources to explain innovation. In DRUID Paper to presented at the Summer Conference, page 26p, (2009). [Google Scholar]
  23. Hu, M. L. Developing a core competency model of innovative culinary development. International Journal of Hospitality Management, 29(4), 582-590. [CrossRef] [Google Scholar]
  24. Hu, M. L. (2010b). Discovering culinary competency: An innovative approach. The Journal of Hospitality Leisure Sport and Tourism, 9(1), 65-72, (2010a). [CrossRef] [Google Scholar]
  25. Huang, Y.-L., & Lin, C.-T. Management Trainee Core Competencies in the Hospitality Industry: Differences Between Managers and Scholars. Journal of Human Resources in Hospitality & Tourism, 10(1), 1-13, (2010). [CrossRef] [Google Scholar]
  26. Ko, W.-H. To evaluate the professional culinary competence of hospitality students. Journal of Culinary Science and Technology, 8(2-3), 136-146, (2010). [CrossRef] [Google Scholar]
  27. Koopmans, L., Coffeng, J. K., Bernaards, C. M., Boot, C. R. L., Hildebrandt, V. H., de Vet, H. C. W., & van der Beek, A. J. Responsiveness of the individual work performance questionnaire. BMC Public Health, 14, 513, (2014). [CrossRef] [Google Scholar]
  28. Malhi, R. S. The hard truth about graduate employability and soft skills. ADEPT: Higher Education Leadership Research Bulletin, 3, 45-56, (2001). [Google Scholar]
  29. Marrelli, A. F., Tondora, J., & Hoge, M. A. Strategies for developing competency models. Administration and Policy in Mental Health and Mental Health Services Research, 32(5-6), 533-561, (2005). [CrossRef] [Google Scholar]
  30. Mokhtar, N. A., Poo, B. T., & Salleh, N. H. M. Analisis keperluan tenaga manusia dalam industri pelancongan di Malaysia. PERKEM Proceedings, 7, 4-6, (2012). [Google Scholar]
  31. Moustroufas, E., Stamelos, I., & Angelis, L. Competency profiling for software engineers: literature review and a new model. In Proceedings of the 19th Panhellenic Conference on Informatics (pp. 235-240). ACM, (2015, October). [CrossRef] [Google Scholar]
  32. Orr, J. E., Sneltjes, C., & Dai, G. The art and science of competency modeling. The Korn/Ferry Institute, 1-16, (2010). [Google Scholar]
  33. Sanghi, S. The Handbook of Competency Mapping: Understanding, Designing and Implementing Competency Models in Organizations, 2nd Edition. SAGE Publications Pvt. Ltd., (2007). [Google Scholar]
  34. Rothman, S., & Coetzer, E. P. The relationship between personality dimensions and job satisfaction. Management Dynamics: Journal of the Southern African Institute for Management Scientists, 11(1), 29-42, (2002). [Google Scholar]
  35. Rothmann, I., & Cooper, C. Organizational and Work Psychology. Hodder Education (303), (2008). [Google Scholar]
  36. Ruokonen, M., & Saarenketo, S. The strategic orientations of rapidly internationalizing software companies. European Business Review, 21(1), 17-41, (2009). [CrossRef] [Google Scholar]
  37. Suhairom, N., Musta’amal, A. H., Ismail, S., Wahid, N. H. A., Hamid, M. Z. A., Ali, D. F., & Jambari, H. A Qualitative Study of School-to-Work Transition Experience of New Culinary Graduates Towards a Sustainable Growth in the Profession. Advanced Science Letters, 23(8), 7407-7411, (2017). [CrossRef] [Google Scholar]
  38. Tittl, M. (2008). Careers in Food Science: Undergraduate to Professional, 267-275. [Google Scholar]
  39. Viswesvaran, C., & Ones, D. S. Perspectives on models of job performance. International Journal of Selection and Assessment, 8(4), 216-226, (2000). [CrossRef] [Google Scholar]
  40. Wang, W., Gao, J., & Xie, X. A study to develop a competency model for Chinese EHS managers. Frontiers of Business Research in China, 5(4), 580-596, (2011). [CrossRef] [Google Scholar]
  41. Woolcock, C., & Ferguson, P. Paper code: 2265, 1-11, (2006). [Google Scholar]
  42. Workitect, I. Competencies and Competitiveness. Www.workitect.com, 1-6, (2006). [Google Scholar]
  43. Wright, B. D., & Masters, G. N. Number of person or item strata. Rasch Measurement Transactions, 16(3), 888, (2002). [Google Scholar]
  44. Zakaria, M. A., Wahab, S. H. A., & Jasmi, M. A. Culinary art education: A demanding profession in culinary tourism for Malaysian’s New Economy Niche. In Proceeding of the 1st UPI International Conference on Technical and Vocational Education and Training, (2010, November). [Google Scholar]
  45. Zopiatis, A. Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459-467, (2010). [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.