Suchergebnisse - "Svingstedt, Anette"

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  1. 1

    Service logic – the key to strategic listening: introducing the framework of strategic listening for value creation.

    Autoren: Svingstedt, Anette Heide, Mats

    Quelle: Journal of Communication Management; 2025, Vol. 29 Issue 5, p18-38, 21p

    Schlagwörter: VALUE creation, STRATEGIC communication, CUSTOMER service management, ORGANIZATIONAL communication, STAKEHOLDER theory, STAKEHOLDER analysis

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  2. 2

    When lock-ins impede value co-creation in service.

    Autoren: Svingstedt, Anette Corvellec, Hervé

    Quelle: International Journal of Quality & Service Sciences; 2018, Vol. 10 Issue 1, p2-15, 14p

    Schlagwörter: WASTE management, INDUSTRIAL management, VALUE creation

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  3. 3

    "Just trained to be a chef, not a leader": A study of head chef practices.

    Autoren: Wellton, Lotte Jonsson, Inger M Svingstedt, Anette

    Quelle: International Journal of Hospitality & Tourism Administration; Oct-Dec2019, Vol. 20 Issue 4, p400-422, 23p

    Schlagwörter: COOKS, RESTAURANT kitchens, PRODUCT quality

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  4. 4

    Promoting Public Managerial Sustainability: The Relevance of Social Support For Managers Coping With Work-Related Stress.

    Autoren: Lidén, Alina Lindén, Magnus Westrup, Ulrika

    Quelle: Scandinavian Journal of Public Administration; 2024, Vol. 28 Issue 4, p35-53, 19p

    Schlagwörter: STRESS management, SOCIAL support, SOCIAL networks, PUBLIC sector, PUBLIC administration, JOB stress

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  5. 5

    “We are service people, and we stay until the job is done”: enactments of professionalism in restaurants.

    Autoren: Wellton, Lotte Jonsson, Inger M. Svingstedt, Anette

    Quelle: Journal of Teaching in Travel & Tourism; Oct-Dec2018, Vol. 18 Issue 4, p265-283, 19p

    Schlagwörter: RESTAURANT customer services, PROFESSIONALISM, TRAINING of restaurant personnel, ATTITUDES toward work, PROFESSIONAL orientations

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  6. 6

    Restaurant practices – time, planning, knowledge and dreams.

    Autoren: Wellton, Lotte Jonsson, Inger M Walter, Ute et al.

    Quelle: Scandinavian Journal of Hospitality & Tourism; Oct2017, Vol. 17 Issue 3, p297-311, 15p

    Schlagwörter: RESTAURANTS, COOKING

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  7. 7

    How Can Digitalization Mitigate Pandemic-Induced Demand Shocks? A Case Study from the Apparel Industry.

    Autoren: Matyusz, Zsolt Pistrui, Bence

    Quelle: Administrative Sciences (2076-3387); Dec2023, Vol. 13 Issue 12, p257, 15p

    Schlagwörter: DIGITAL transformation, CLOTHING industry, DIGITAL technology, MIDDLE managers, FAST fashion

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  8. 8

    SHOPPERS’ PREFERENCE OF BENCHES WHEN SITTING IN COMMERCIAL FACILITIES AND COLLECTING INFORMATION ON ONLINE SITES / 商業施設内においてオンラインサイトで情報収集を行う人の着座場所の特徴

    Autoren: Dukwoo KIM Shota KIKUCHI Yurika YOKOYAMA et al.

    Quelle: 日本建築学会技術報告集 / AIJ Journal of Technology and Design. 2022, 28(68):368

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  9. 9

    Waste As a Critique

    Autoren: Hervé Corvellec

    Resource Type: eBook.

    Schlagworte: Consumption (Economics)--Philosophy, Waste products--Philosophy

    Categories: SOCIAL SCIENCE / General

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