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Journal: Sustainability, 2024
Volume: 16
Number: 9990
Article:
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
Authors:
by
MarÃa-Gabriela Montesdeoca-Calderón, Irene Gil-Saura, MarÃa-Eugenia Ruiz-Molina and Carlos MartÃn-RÃos
Link:
https://www.mdpi.com/2071-1050/16/22/9990
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