Open AccessRestoran Şeflerinin Menü Geliştirme ve Ürün Tedarik Süreçleri Hakkındaki Görüşlerinin Değerlendirilmesi: The World 50 Best Restaurants List Örneği (Evaluation of the Restoran Chef s Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List)
Author(s) -
Osman Çavuş,
Serkan Şengül,
Fügen Durlu Özkaya
Publication year - 2018
Publication title -
journal of tourism and gastronomy studies
Language(s) - English
Resource type - Journals
ISSN - 2147-8775
DOI - 10.21325/jotags.2018.241
Subject(s) - art , humanities
Restoran Şeflerinin Menü Geliştirme ve Ürün Tedarik Süreçleri Hakkındaki Görüşlerinin Değerlendirilmesi: The World 50 Best Restaurants List Örneği (Evaluation of the Restoran Chef's Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List) *Osman ÇAVUŞ , Serkan ŞENGÜL , Fügen DURLU ÖZKAYA Abant İzzet Baysal University, Bolu School of Tourism Management and Hospitality, Gastronomy an Culinary Arts, Bolu/Turkey Abant İzzet Baysal University, Bolu School of Tourism Management and Hospitality, Tourism Management, Bolu/Turkey c Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/ Turkey
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom