ANÁLISE DE CONTEÚDO DOS FATORES QUE LEVAM À INOVAÇÃO NO SETOR DE GASTRONOMIA.

Autor:	Gonçalves de Oliveira, Paulo Sergio, Ferreira da Silva, Luciano, Cunha da Silva, Rodrigo, de Mesquita Spinola, Mauro
Předmět:	HIERARCHICAL clustering (Cluster analysis) COMMUNITIES of practice FOOD industry CLUSTER analysis (Statistics) TECHNOLOGICAL innovations INFORMATION sharing COOKING education
Zdroj:	Turismo: Visão e Ação; set-dez2022, Vol. 24 Issue 3, p449-468, 20p
Databáze:	Supplemental Index
Externí odkaz:	Zobrazit plný text záznamu