The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy

Üngüren E., Tekin Ö. A.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.28, ss.1-10, 2022 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 28
• Basım Tarihi: 2022
• Doi Numarası: 10.1016/j.ijgfs.2022.100530
• Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
• Sayfa Sayıları: ss.1-10
• Akdeniz Üniversitesi Adresli: Evet