Innovative Culinary Development (ICD)

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dc.contributor.authorKeskin, Hilal
dc.contributor.authorBaylan Kalaycı, Damla
dc.date.accessioned2023-11-10T12:10:19Z
dc.date.available2023-11-10T12:10:19Z
dc.date.issued2021en_US
dc.departmentİstanbul Kent Üniversitesi, Fakülteler, Sanat ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThis book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies with other areas of tourism. In addition, the content has been enriched with examples of hospitality applications in tourism.en_US
dc.identifier.citationKeskin, Hilal; Baylan Kalaycı, Damla. Innovative Culinary Development (ICD). Gastronomy and Hospitality Studies in Tourism (2021); 139-147.en_US
dc.identifier.doi10.3726/b18973
dc.identifier.endpage147en_US
dc.identifier.isbn978-363185556-0
dc.identifier.isbn978-363185523-2
dc.identifier.orcidhttps://orcid.org/0000-0003-4366-8177en_US
dc.identifier.scopus2-s2.0-85126425649
dc.identifier.scopusqualityN/A
dc.identifier.startpage139en_US
dc.identifier.urihttps://www.peterlang.com/document/1152582
dc.identifier.urihttps://hdl.handle.net/20.500.12780/752
dc.indekslendigikaynakScopus
dc.institutionauthorKeskin, Hilal
dc.language.isoenen_US
dc.publisherPeter Langen_US
dc.relation.journalGastronomy and Hospitality Studies in Tourismen_US
dc.relation.publicationcategoryKitap - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCultural Heritageen_US
dc.subjectGastronomyen_US
dc.subjectHotel Managementen_US
dc.subjectMarketingen_US
dc.subjectTourism Industryen_US
dc.titleInnovative Culinary Development (ICD)en_US
dc.typeBook Chapteren_US

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