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The 1st African-American Graduate of the Culinary Institute of America.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
ASSESSING QUALITY OF FOOD, SERVICE AND CUSTOMER EXPERIENCE AT A RESTAURANT: THE CASE OF A STUDENT RUN RESTAURANT IN THE USA.
- Published in:
- Journal of Services Research, 2014, v. 14, n. 1, p. 49
- By:
- Publication type:
- Article
Phantom Demand and the Sake Market.
- Published in:
- Tourism Culture & Communication, 2021, v. 21, n. 1, p. 39, doi. 10.3727/109830421X16135685359947
- By:
- Publication type:
- Article
Culture and Motives of Tourists on Food Consumption in Hong Kong.
- Published in:
- Tourism Culture & Communication, 2021, v. 21, n. 1, p. 25, doi. 10.3727/109830421X16135685359938
- By:
- Publication type:
- Article
Tourism, Food, and Culinary Diasporas: Introduction to the Special Issue.
- Published in:
- Tourism Culture & Communication, 2021, v. 21, n. 1, p. 1, doi. 10.3727/109830421X16135685359893
- By:
- Publication type:
- Article