The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model

The restaurant industry is constantly looking for new food innovation techniques, such as molecular gastronomy "MG," to produce higher-quality foods and introduce new tools, products, and cooking methods. With a focus on food enjoyment, molecular gastronomy employs scientific methods to better under...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Mohammed Abd El-Fattah Zohry, Sherif Gamal Saad Soliman, Mohammed Alaa Ibrahim Elsayed
التنسيق:	Artigo
اللغة:	Árabe
منشور في:	Mansoura University, Faculty of Tourism and Hotels 2022-06-01
سلاسل:	Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura)
الموضوعات:	Molecular Gastronomy Competitive Advantage Five Forces Food Innovations Egyptian Restaurants
الوصول للمادة أونلاين:	https://mkaf.journals.ekb.eg/article_255405_dbd56bbe118091241af84517b9e6c0f8.pdf
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!