The case for an independent catering research base — with specific reference to the enzymic tenderisation of meat and to discontinuous food productio

Autor:	David A. McDowell, S.L. Fawcett
Rok vydání:	1987
Předmět:	Strategy and Management Tourism Leisure and Hospitality Management Operations management Business Base (topology) Manufacturing engineering
Zdroj:	International Journal of Hospitality Management. 6:109-111
ISSN:	0278-4319
DOI:	10.1016/0278-4319(87)90024-7
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9d6182891cdda720533b0398bff707af https://doi.org/10.1016/0278-4319(87)90024-7 Zobrazit plný text záznamu