Can flow state enhance learning on culinary arts programmes?
Working paper
| Authors | Cseh, Leonard |
|---|---|
| Type | Working paper |
| Abstract | The 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) |
The 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. | |
| Keywords | Attribution; Flow; Consumer behaviour |
| Year | 2012 |
| Publisher | Council for Hospitality Management Education |
| Web address (URL) | http://hdl.handle.net/10545/300743 |
| hdl:10545/300743 | |
| File | File Access Level Open |
| File | File Access Level Open |
| File | File Access Level Open |
| File | File Access Level Open |
| Publication dates | 09 May 2012 |
| Publication process dates | |
| Deposited | 04 Sep 2013, 08:21 |
| Contributors | University of Derby, Buxton |
https://repository.derby.ac.uk/item/940z2/can-flow-state-enhance-learning-on-culinary-arts-programmes
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