Contact Privāts

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.

Dati un resursi

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

Contact
IDI01.CS2-NO.docxDOCX
Interviewee No. 1

Contact
IDI02.CS2-NO.docxDOCX
Interviewee No. 2

Contact
IDI03.CS2-NO.docxDOCX
Interviewee No. 3

Contact
IDI04.CS2-NO.docxDOCX
Interviewee No. 4

Contact
IDI05.CS2-NO.docxDOCX
Interviewee No. 5

Contact
IDI06.CS2-NO.docxDOCX
Interviewee No. 6

Contact
IDI07.CS2-NO.docxDOCX
Interviewee No. 7

Contact
IDI08.CS2-NO.docxDOCX
Interviewee No. 8

Contact
IDI09.CS2-NO.docxDOCX
Interviewee No. 9

Contact

Papildus informācija

Lauks	Vērtība
Autors	Sigve Eliassen
Uzturētājs	Patrycja Antosz
Pēdējā atjaunināšana	jūnijs 13, 2025, 15:16 (UTC)
Izveidots	janvāris 16, 2024, 08:52 (UTC)
Country	Norway
Data technique	Indepth Interviews
User profile	Food Services; HoReCa; Restaurants