Implementation of behavior-based training can improve food service employees’ handwashing frequencies, duration, and effectiveness
Heyao Yu, Jay Neal, Mary Dawson, and Juan M. Madera
| Year of publication: |
February 2018
|
|---|---|
| Authors: | Yu, Heyao ; Neal, Jay ; Dawson, Mary ; Madera, Juan M. |
| Published in: |
Cornell hospitality quarterly : CQ. - Thousand Oaks, Calif. : Sage, ISSN 1938-9655, ZDB-ID 2410284-2. - Vol. 59.2018, 1, p. 70-77
|
| Subject: | antecedent | behavior | consequence | handwashing | training | human resources | Arbeitskräfte | Workforce | Humanressourcen | Human resources | Catering | Catering industry | Einführung | Implementation | Dauer | Duration | Weiterbildung | Further training |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1177/1938965517704370 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011925192