Perceived Overqualification: Evaluation for Gastronomy Students
Gökhan ONAT,
Yusuf KARAKUŞ
Abstract:One of the important elements for the food and beverage industry to carry out its activities successfully is the performance of the employees. Since it is a labor-intensive industry, employees become even more important. One of the obstacles to the superior performance of the employees is the perception of overqualification. In this study, it is aimed to produce solutions to manage the perception of overqualification, which may arise by examining the perceived overqualification levels of gastronomy students. A… Show more
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