Zobrazeno 1 - 10
of 28
pro vyhledávání: '"lunch menu"'
Publikováno v:
Young Consumers, 2024, Vol. 25, Issue 6, pp. 687-705.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/YC-10-2023-1882
Publikováno v:
Менаџмент у хотелијерству и туризму / Hotel and Tourism Management. 8(1):79-88
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=877971
Publikováno v:
Mенаџмент у хотелијерству и туризму, Vol 8, Iss 1, Pp 79-88 (2020)
The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, pre
Externí odkaz:
https://doaj.org/article/af829432de38402dbef40f7cd0d774a2
Autor:
Luca Benvenuti, Alberto De Santis
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Background: Food consumption is one of the most important drivers of the relation between human well-being and Earth's ecosystems. The current production level is difficult to sustain without compromising environmental integrity or public health. Thi
Externí odkaz:
https://doaj.org/article/d15ea898a50e4065ac25c00c00efe229
Publikováno v:
Mенаџмент у хотелијерству и туризму, Vol 8, Iss 1, Pp 79-88 (2020)
The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ded1a15ce1313bb90fc6bffc151c4674
http://www.htmanagementvb.com/index.php/HITM/article/view/235
http://www.htmanagementvb.com/index.php/HITM/article/view/235
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f436d66a64e424d48502517a9404ca69
Akademický článek
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
広島文化学園短期大学紀要. 43:43-49
The foods and cooking methods included in the 107 menus created by high school students for elderly pepple at the 10th Annual Box Lunch Menu Contest, which was held in 2008, were tabulated. The menus prepared by high school students were reviewed for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::5dfec13df3228f5c7fbd92a41d9cb189
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7934
http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7934
Publikováno v:
広島文化学園短期大学紀要. 43:43-49
The foods and cooking methods included in the 107 menus created by high school students for elderly pepple at the 10th Annual Box Lunch Menu Contest, which was held in 2008, were tabulated. The menus prepared by high school students were reviewed for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::079b519c4b994f8747a88b1cf45d4b67
http://id.nii.ac.jp/1827/00003145/
http://id.nii.ac.jp/1827/00003145/