Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ecuadorian Catering Industry

  1. Montesdeoca-Calderón, M.-G.
  2. Gil-Saura, I.
  3. Ruiz-Molina, M.-E.
  4. Martín-Ríos, C.
Journal:
Sustainability (Switzerland)

ISSN: 2071-1050

Year of publication: 2024

Volume: 16

Issue: 22

Type: Article

DOI: 10.3390/SU16229990 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus