| # | Article title | Issue no. | Year | |
|---|---|---|---|---|
| 1. |
Seniorzy jako segment konsumencki w usługach gastronomicznych
(Marketing i Zarządzanie) |
ZN 865 PZFiM nr 38 | 2015 | Go to |
| 2. |
Ocena jakości usług restauracyjnych na przykładzie kawiarni w Lublinie
(Marketing i Zarządzanie) |
ZN 865 PZFiM nr 38 | 2015 | Go to |
| 3. |
Presence of the gastronomic franchise chains in Poland
(European Journal of Service Management) |
Vol. 19, 3/2016 | 2016 | Go to |
| 4. |
Corporate social responsibility in gastronomy business in Poland on selected example
(European Journal of Service Management) |
Vol. 23, 3/2017 | 2017 | Go to |
| 5. |
The influence of regional culinary traditions on the attractiveness of agrotourism offer
(European Journal of Service Management) |
Vol. 24, 4/2017 | 2017 | Go to |
| 6. |
ARTIFICIAL INTELLIGENCE IN THE FOOD SERVICE INDUSTRY
(Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1) |
. | 2025 | Go to |
| 7. |
AN INNOVATIVE APPROACH TO HUMAN RESOURCE MANAGEMENT EDUCATION IN THE GASTRONOMY INDUSTRY ANALYSIS OF THE PROJECT AS A PRACTICAL EXAMPLE
(Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1) |
. | 2025 | Go to |
| 8. |
METHODOLOGICAL FRAMEWORK FOR TEACHING HUMAN RESOURCE MANAGEMENT IN GASTRONOMY: A CRITICAL ANALYSIS OF PROJECT ASSUMPTIONS AND OUTCOME
(Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.2) |
. | 2025 | Go to |