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International Journal of Hospitality Management, ISSN 0278-4319, 09/2012, Volume 31, Issue 3, pp. 745 - 756
Journal Article
Tourism Management, ISSN 0261-5177, 2008, Volume 29, Issue 6, pp. 1053 - 1063
The aim of this study was to determine the relationships between burnout, engagement, coping and general health of employees in the hospitality industry of a... 
Service employees | Engagement | Burnout | Coping | General health | Hospitality industry | MANAGEMENT | EMOTIONAL LABOR | STRATEGIES | OCCUPATIONAL STRESS | MODERATORS | ORGANIZATIONS | WORK | HOSPITALITY, LEISURE, SPORT & TOURISM | SCALE | ENVIRONMENTAL STUDIES | RULES | VALIDITY | Food service employees | Management science
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 01/2016, Volume 52, pp. 97 - 106
Journal Article
JOURNAL OF ENVIRONMENTAL HEALTH, ISSN 0022-0892, 12/2017, Volume 80, Issue 5, pp. 24 - 26
Journal Article
2013, 1, ISBN 0801451728, xii, 191
""When you work in restaurants you think the industry is everything, It's being outside, talking to people, serving people. You feel like you're part of... 
Food service employees | Employees | Restaurants | United States | Sociology | Political Science | Business | Food service employees - United States
Book
2007, 1st U.S. ed., ISBN 9780977698929, 242
Book
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 10/2017, Volume 67, pp. 24 - 32
This study tested a moderated mediation model involving hospitality employees’ service climate perception, service orientation, career aspiration and service... 
Moderated mediation | Service orientation | Career aspiration | Service performance | Service climate | BEHAVIOR | RESEARCH AGENDA | CUSTOMER SATISFACTION | LEADERSHIP | WORK | ENGAGEMENT | HOSPITALITY, LEISURE, SPORT & TOURISM | ANTECEDENTS | OUTCOMES | MULTILEVEL | PERCEPTIONS | Food service employees | Mediation | Hospitality industry
Journal Article
Cornell Hospitality Quarterly, ISSN 1938-9655, 2/2018, Volume 59, Issue 1, pp. 70 - 77
Personal hygiene is a significant risk factor that contributes to foodborne illness. Appropriate handwashing behaviors can significantly reduce this risk;... 
antecedent | UNITED-STATES | consequence | OCCUPATIONAL-SAFETY | MANAGEMENT | PERFORMANCE | RISK | training | human resources | HANDLING BEHAVIORS | HOSPITALITY, LEISURE, SPORT & TOURISM | behavior | INTERVENTION | handwashing | FEEDBACK | SOCIOLOGY
Journal Article
Health Education & Behavior, ISSN 1090-1981, 10/2011, Volume 38, Issue 5, pp. 502 - 509
Journal Article