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Hur definieras en bra ledare i restaurangbranschen?: - ur medarbetarens perspektiv
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Medarbetare, Ledarskapsstil, Motivation
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-76850OAI: oai:DiVA.org:oru-76850DiVA, id: diva2:1356149
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2019-10-01 Last updated: 2019-10-01Bibliographically approved

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fulltext(357 kB)0 downloads
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File name FULLTEXT01.pdfFile size 357 kBChecksum SHA-512
8a3a384e4034312e1ebe416f8483e42872f6c4d70949911120d4716825e6571b11316fb30da2d0b4954d154153249b9b515fcebc84cf4790f23d182430fe9d3f
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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Output format
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