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Meal identity as practice - Towards an understanding of business travellers’ meal practices
Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling...
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| Publicado no: | Int J Gastron Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Author(s). Published by Elsevier B.V.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382334/ https://ncbi.nlm.nih.gov/pubmed/32834884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ijgfs.2020.100237 |
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