Restoran Şeflerinin Menü Geliştirme ve Ürün Tedarik Süreçleri HakkındakiGörüşlerinin Değerlendirilmesi: The World 50 Best Restaurants List Örneği(Evaluation of the Restoran Chef’xxs Views about Menu Development and Product ProcessingProcesses: Sampel of the World 50 Best Restaurants List)
Journal of Tourism and Gastronomy Studies, vol.6, no.3, pp.95-100, 2018 (TRDizin)
- Publication Type: Article / Article
- Volume: 6 Issue: 3
- Publication Date: 2018
- Doi Number: 10.21325/jotags.2018.241
- Journal Name: Journal of Tourism and Gastronomy Studies
- Journal Indexes: TR DİZİN (ULAKBİM)
- Page Numbers: pp.95-100
- Open Archive Collection: AVESIS Open Access Collection
- Ankara Haci Bayram Veli University Affiliated: Yes