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Publikováno v:
International Journal of Leisure and Tourism Marketing. 5:44
Using the case of a training restaurant open to paying guests, this study compares the perceptions of two groups of stakeholders with regard to different factors of the dining experience. The first group represents the supply side and is composed of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d1bdf0e22ceb429253291e9bc327a9b
https://doi.org/10.1504/ijltm.2016.077129
https://doi.org/10.1504/ijltm.2016.077129
