Pınar TEMİZKAN, Yılmaz SEVER

MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ

KITCHEN EQUIPMENT JUSTIFICATION ANALYSIS: PREPARATİON EQUIPMENT EXAMPLE

Journal of gastronomy, hospitality and travel (Online)

2020-Cilt: 3 - Sayı: 1

122-133

9910

Benzer Makaleler

TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME

Journal of gastronomy, hospitality and travel (Online)

Osman ÖZER

GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN

Journal of gastronomy, hospitality and travel (Online)

Hamid Turaev, Ian Patterson

SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR

Journal of gastronomy, hospitality and travel (Online)

Norhidayah Abdullah, Aziz Caliskan, Noriza Ishak

A RESEARCH ON DETERMINATION OF THE FACTORS THAT AFFECT THE YOUTH’S DESTINATION CHOICES

Journal of gastronomy, hospitality and travel (Online)

Aydın ÜNAL

FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Journal of gastronomy, hospitality and travel (Online)

Pinaki Dutta, Nikola Naumov

TURİZM EĞİTİMİ ALAN ÖĞRENCİLERİN COVID-19 SALGININA YÖNELİK GÖRÜŞLERİ

Journal of gastronomy, hospitality and travel (Online)

Ceyhun AKYOL

TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS

Journal of gastronomy, hospitality and travel (Online)

Asier Baquero, Rafael Rivelles

AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA

Journal of gastronomy, hospitality and travel (Online)

Mayukh DEWAN