Organising haute-cuisine service processes: a case study.: An article from: Journal of Hospitality and Tourism Management

This digital document is an article from Journal of Hospitality and Tourism Management, published by Thomson Gale on April 1, 2007. The length of the article is 5731 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Organising haute-cuisine service processes: a case study.
Author: Marc Stierand
Publication:Journal of Hospitality and Tourism Management (Magazine/Journal)
Date: April 1, 2007
Publisher: Thomson Gale
Volume: 14 Issue: 1 Page: 24(13)

Distributed by Thomson Gale