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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Árabe |
| প্রকাশিত: |
Mansoura University, Faculty of Tourism and Hotels
2022-06-01
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| মালা: | Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura) |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://mkaf.journals.ekb.eg/article_255405_dbd56bbe118091241af84517b9e6c0f8.pdf |
| ট্যাগগুলো: |
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