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Qualitative Data from In-depth interviews with Chefs with Formal and Informal Training

Qualitative data from In-depth intewrviews with chefs on proffessional attitude towards strategies of food production and procurement differ due to staff’s education (formal and informal) and gender consideration.

Datos y Recursos

IDI.CS2-NO Metadata.xlsxXLSX
Overview of the interviewed chef's gender, age, years of experience, role in...

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IDI01.CS2-NO.docxDOCX
Interviewee No. 1

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IDI02.CS2-NO.docxDOCX
Interviewee No. 2

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IDI03.CS2-NO.docxDOCX
Interviewee No. 3

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IDI04.CS2-NO.docxDOCX
Interviewee No. 4

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IDI05.CS2-NO.docxDOCX
Interviewee No. 5

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IDI06.CS2-NO.docxDOCX
Interviewee No. 6

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IDI07.CS2-NO.docxDOCX
Interviewee No. 7

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IDI08.CS2-NO.docxDOCX
Interviewee No. 8

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IDI09.CS2-NO.docxDOCX
Interviewee No. 9

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Información Adicional

Campo	Valor
Autor	Sigve Eliassen
Mantenedor	Patrycja Antosz
Última actualización	junio 13, 2025, 15:16 (UTC)
Creado	enero 16, 2024, 08:52 (UTC)
Country	Norway
Data technique	Indepth Interviews
User profile	Food Services; HoReCa; Restaurants