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Tummen upp eller ner för kritik?: Restaurangchefers och restaurangpersonals användning av privata gästomdömen och professionell kritik
Restaurang- och hotellhögskolan - Grythytte Akademi, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2010 (Swedish)Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2010. , 42 p.
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974
Identifiers
URN: urn:nbn:se:oru:diva-11870OAI: oai:DiVA.org:oru-11870DiVA: diva2:352339
Presentation
Atelén, Kärnhuset, Grythyttan, Sörälgsvägen, 712 60 Grythyttan (Swedish)
Uppsok
Social and Behavioural Science, Law
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Available from: 2010-09-25 Created: 2010-09-20 Last updated: 2011-03-20Bibliographically approved

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fulltext(2265 kB)277 downloads
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File name FULLTEXT01.pdfFile size 2265 kBChecksum SHA-512
1de9a98991a9bceec89a41c06b1719736d8889b334c715eaf7b87c959e304543eb0321e8c8e0026f4d37c4dd3248c1591fbddf0990171139cf793adbb209d7ed
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf