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Gäster med matallergi eller intolerans: Vilken beredskap har restauranger för att bemöta dem?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2017.
Keywords [sv]
Förbättring, hantering, kunskap, personal, utbildning
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-62313OAI: oai:DiVA.org:oru-62313DiVA, id: diva2:1156367
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2017-11-15 Created: 2017-11-13 Last updated: 2017-11-15Bibliographically approved

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fulltext(558 kB)27 downloads
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File name FULLTEXT01.pdfFile size 558 kBChecksum SHA-512
a1fa1b6cafdd8097287b464668acc35391c40e08b3ebd7ad56900d0735bac5b3b3df4fb07ef4b0db61fbb07267487f77377dfd711f77f6313529f22e3c3f5a5b
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf