Gastronomy and haute cuisine

MB Stierand

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Original languageEnglish
Title of host publicationKey concepts in hospitality management
EditorsR.C. Wood
Place of PublicationLondon
PublisherSage
Pages50-54
Number of pages180
ISBN (Print)978-1-446-20068-1
Publication statusPublished - 2013

Publication series

NameSage key concepts

Cite this

Stierand, MB. (2013). Gastronomy and haute cuisine. In R. C. Wood (Ed.), Key concepts in hospitality management (pp. 50-54). (Sage key concepts). London: Sage.
Stierand, MB. / Gastronomy and haute cuisine. Key concepts in hospitality management. editor / R.C. Wood. London : Sage, 2013. pp. 50-54 (Sage key concepts).
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author = "MB Stierand",
year = "2013",
language = "English",
isbn = "978-1-446-20068-1",
series = "Sage key concepts",
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booktitle = "Key concepts in hospitality management",

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Stierand, MB 2013, Gastronomy and haute cuisine. in RC Wood (ed.), Key concepts in hospitality management. Sage key concepts, Sage, London, pp. 50-54.

Gastronomy and haute cuisine. / Stierand, MB.

Key concepts in hospitality management. ed. / R.C. Wood. London : Sage, 2013. p. 50-54 (Sage key concepts).

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

TY - CHAP

T1 - Gastronomy and haute cuisine

AU - Stierand, MB

PY - 2013

Y1 - 2013

M3 - Chapter

SN - 978-1-446-20068-1

T3 - Sage key concepts

SP - 50

EP - 54

BT - Key concepts in hospitality management

A2 - Wood, R.C.

PB - Sage

CY - London

ER -

Stierand MB. Gastronomy and haute cuisine. In Wood RC, editor, Key concepts in hospitality management. London: Sage. 2013. p. 50-54. (Sage key concepts).