| dc.contributor.author | Deveci, Bilal | |
| dc.contributor.author | Avcıkurt, Cevdet | |
| dc.date.accessioned | 2025-03-07T05:48:03Z | |
| dc.date.available | 2025-03-07T05:48:03Z | |
| dc.date.issued | 2019 | en_US |
| dc.identifier.isbn | 978-625-7958-29-5 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/16288 | |
| dc.description | Avcıkurt, Cevdet (Balikesir Author) | en_US |
| dc.description.abstract | Today, technological and medical developments are used not only for
the elimination of diseases, but also for improving quality of life of individuals (Okyay et al., 2012: 179). Quality of life is defined as how individuals
perceive their position in society in line with their interests, expectations,
goals and living standards within the system of culture and values in which
they live (Morkoç & Erdönmez, 2018: 512). | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Gece Akademi | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Quality of life measurement: A research on 4-and 5-star hotel kitchen employees in Antalya | en_US |
| dc.type | bookPart | en_US |
| dc.relation.journal | Social, Human and Administrative Sciences Research Papers | en_US |
| dc.contributor.department | Turizm Fakültesi | en_US |
| dc.contributor.authorID | 0000-0003-3125-6917 | en_US |
| dc.contributor.authorID | 0000-0002-9169-9763 | en_US |
| dc.identifier.startpage | 75 | en_US |
| dc.identifier.endpage | 111 | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
