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Gender discrimination in haute cuisine: A systematic literature and media analysis

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Gender discrimination in haute cuisine: A systematic literature and media analysis

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Albors Garrigós, J.; Haddaji, M.; García-Segovia, P. (2020). Gender discrimination in haute cuisine: A systematic literature and media analysis. International Journal of Hospitality Management. 89:1-12. https://doi.org/10.1016/j.ijhm.2020.102569

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Título: Gender discrimination in haute cuisine: A systematic literature and media analysis
Autor: Albors Garrigós, José Haddaji, Majd García-Segovia, Purificación
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Organización de Empresas - Departament d'Organització d'Empreses
Fecha difusión:
Resumen:
[EN] Haute cuisine has become an essential activity within the hospitality industry, and gastronomy plays a vital role in tourism economics, receiving significant attention from the media each day. Thus, women¿s access ...[+]
Palabras clave: Women chefs , Female chefs , Professional kitchen discrimination
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Hospitality Management. (issn: 0278-4319 )
DOI: 10.1016/j.ijhm.2020.102569
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.ijhm.2020.102569
Tipo: Artículo

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