Kitchen planning in food and beverage business

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dc.authorscopusid57224357010
dc.contributor.authorBayram, Fuat
dc.date.accessioned2024-09-25T19:45:32Z
dc.date.available2024-09-25T19:45:32Z
dc.date.issued2021
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage276en_US
dc.identifier.isbn978-363184009-2
dc.identifier.isbn978-363184010-8
dc.identifier.scopus2-s2.0-85107457245en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage263en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13091
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPeter Lang AGen_US
dc.relation.ispartofTourism and Hospitality Studiesen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.titleKitchen planning in food and beverage businessen_US
dc.typeBook Chapteren_US

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