المؤلفون: Kotschevar, Lendal H.

المصدر: Hospitality Review

مصطلحات موضوعية: Lendal H. Kotschevar, Evaluating a Cuisine: Six Criteria, Definition of cuisine, Cuisine evaluation criteria, Cuisine and culture, Six point evaluation, FIU, Hospitality Administration and Management

وصف الملف: application/pdf

Relation: https://digitalcommons.fiu.edu/hospitalityreview/vol2/iss2/2; https://digitalcommons.fiu.edu/context/hospitalityreview/article/1033/viewcontent/V2n284b.pdf

الاتاحة: https://digitalcommons.fiu.edu/hospitalityreview/vol2/iss2/2
https://digitalcommons.fiu.edu/context/hospitalityreview/article/1033/viewcontent/V2n284b.pdf