Open AccessLa experiencia gastronómica en el restaurante: delimitación teórica y empírica en dos tipos de establecimiento
Author(s) -
Ma Eugenia Rodríguez López,
Juan Miguel AlcántaraPilar,
Álvaro José Rojas
Publication year - 2019
Publication title -
cuadernos de gestión
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.247
H-Index - 12
eISSN - 1988-2157
pISSN - 1131-6837
DOI - 10.5295/cdg.180904mr
Subject(s) - casual , conceptualization , construct (python library) , marketing , advertising , quality (philosophy) , business , conceptual model , service (business) , originality , promotion (chess) , product (mathematics) , service quality , empirical research , psychology , social psychology , computer science , mathematics , philosophy , materials science , database , artificial intelligence , creativity , law , composite material , geometry , epistemology , political science , programming language , statistics , politics