Quality of life measurement: A research on 4-and 5-star hotel kitchen employees in Antalya
| dc.authorid | 0000-0003-3125-6917 | en_US |
| dc.authorid | 0000-0002-9169-9763 | en_US |
| dc.contributor.author | Deveci, Bilal | |
| dc.contributor.author | Avcıkurt, Cevdet | |
| dc.date.accessioned | 2025-03-07T05:48:03Z | |
| dc.date.available | 2025-03-07T05:48:03Z | |
| dc.date.issued | 2019 | en_US |
| dc.department | Fakülteler, Turizm Fakültesi, Turizm İşletmeciliği Bölümü | en_US |
| dc.description | Avcıkurt, Cevdet (Balikesir Author) | en_US |
| dc.description.abstract | Today, technological and medical developments are used not only for the elimination of diseases, but also for improving quality of life of individuals (Okyay et al., 2012: 179). Quality of life is defined as how individuals perceive their position in society in line with their interests, expectations, goals and living standards within the system of culture and values in which they live (Morkoç & Erdönmez, 2018: 512). | en_US |
| dc.identifier.endpage | 111 | en_US |
| dc.identifier.isbn | 978-625-7958-29-5 | |
| dc.identifier.startpage | 75 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/16288 | |
| dc.language.iso | en | en_US |
| dc.publisher | Gece Akademi | en_US |
| dc.relation.ispartof | Social, Human and Administrative Sciences Research Papers | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Quality of life measurement: A research on 4-and 5-star hotel kitchen employees in Antalya | en_US |
| dc.type | Book Chapter | en_US |
