Atıf İçin Kopyala
Seyitoglu F.
BRITISH FOOD JOURNAL, cilt.119, sa.7, ss.1562-1577, 2017 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
119
Sayı:
7
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Basım Tarihi:
2017
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Doi Numarası:
10.1108/bfj-11-2016-0560
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Dergi Adı:
BRITISH FOOD JOURNAL
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Sayfa Sayıları:
ss.1562-1577
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Anahtar Kelimeler:
Tourism, Food, Qualitative methods, Menu planning, Five star hotels, Menu planning process, TOURIST EXPERIENCE, RESORT HOTELS, FOOD, RESTAURANTS, DESIGN, MODEL, PERCEPTIONS, PSYCHOLOGY, STRATEGIES, CHOICE
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Akdeniz Üniversitesi Adresli:
Evet
Özet
Purpose - The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process.