Show simple item record

dc.contributor.authorCseh, Leonard
dc.date.accessioned2013-09-04T08:21:37Z
dc.date.available2013-09-04T08:21:37Z
dc.date.issued2012-05-09
dc.identifier.urihttp://hdl.handle.net/10545/300743
dc.description.abstractThe research conducted investigates who is marketing what, to whom, and why. Finally conclusions/theories will be suggested as to the future of a ‘new’ form of culinary artistry as a form of academic rigour and relevance in terms of sustainability and growth of a 20 credit framework. “Repression is not the way to virtue. When people restrain themselves out of fear, their lives are by necessity diminished. Only through freely chosen discipline can life be enjoyed and still kept within the bounds of reason."[ Csikszentmihalyi, M. (1998)
dc.language.isoenen
dc.publisherCouncil for Hospitality Management Educationen
dc.subjectAttributionen
dc.subjectFlowen
dc.subjectConsumer behaviouren
dc.titleCan flow state enhance learning on culinary arts programmes?en
dc.typeWorking Paperen
dc.contributor.departmentUniversity of Derby, Buxtonen
refterms.dateFOA2019-02-28T13:14:04Z
html.description.abstractThe research conducted investigates who is marketing what, to whom, and why. Finally conclusions/theories will be suggested as to the future of a ‘new’ form of culinary artistry as a form of academic rigour and relevance in terms of sustainability and growth of a 20 credit framework. “Repression is not the way to virtue. When people restrain themselves out of fear, their lives are by necessity diminished. Only through freely chosen discipline can life be enjoyed and still kept within the bounds of reason."[ Csikszentmihalyi, M. (1998)


Files in this item

Thumbnail
Name:
Can Flow State enhance learning ...
Size:
331.8Kb
Format:
PDF
Description:
Conference Proceedings

This item appears in the following Collection(s)

Show simple item record