The price of success: A study on chefs’ subjective well-being, job satisfaction, and human values

dc.creatorAriza-Montes A.
dc.creatorArjona-Fuentes J.M.
dc.creatorHan H.
dc.creatorLaw R.
dc.date.accessioned2020-09-02T22:12:27Z
dc.date.accessioned2022-11-08T20:21:03Z
dc.date.available2020-09-02T22:12:27Z
dc.date.available2022-11-08T20:21:03Z
dc.date.created2020-09-02T22:12:27Z
dc.date.issued2018
dc.identifier69, , 84-93
dc.identifier02784319
dc.identifierhttps://hdl.handle.net/20.500.12728/3616
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5143846
dc.languageen
dc.publisherElsevier Ltd
dc.subjectBasic human values
dc.subjectChefs
dc.subjectJob satisfaction
dc.subjectSubjective well-being
dc.titleThe price of success: A study on chefs’ subjective well-being, job satisfaction, and human values
dc.typeArticle


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