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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Árabe |
| Publicado: |
Mansoura University, Faculty of Tourism and Hotels
2022-06-01
|
| Colección: | Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura) |
| Materias: | |
| Acceso en línea: | https://mkaf.journals.ekb.eg/article_255405_dbd56bbe118091241af84517b9e6c0f8.pdf |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|