Organising Haute-Cuisine service processes: a case study

MB Stierand, J. Sandt

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Pages (from-to)	24-36
Number of pages	13
Journal	Journal of Hospitality and Tourism Management
Volume	14
Issue number	1
Publication status	Published - 2007

Cite this

@article{b9fdedbb92c34a4ab61563cdef061513,

title = "Organising Haute-Cuisine service processes: a case study",

author = "MB Stierand and J. Sandt",

year = "2007",

language = "English",

volume = "14",

pages = "24--36",

journal = "Journal of Hospitality and Tourism Management",

issn = "1447-6770",

publisher = "Elsevier Limited",

number = "1",

}