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A five aspect meal model: a tool for the development of meal service in the restaurant field?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2005 (English)In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005, 3-11 p.Conference paper, (Other academic)
Place, publisher, year, edition, pages
Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005. 3-11 p.
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-9268ISBN: 1-85899-179-X (print)OAI: oai:DiVA.org:oru-9268DiVA: diva2:289365
Conference
Fifth International Conference on Culinary Arts and Sceinces
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2016-10-18Bibliographically approved

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Gustafsson, Inga-BrittÖström, ÅsaJohansson, JesperMossberg [Larsson-Mossberg], Lena
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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
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