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Måltidspresentation: En studie om hantverkarens kreativa process: från idé till färdig rätt på tallrik
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2018.
Keywords [sv]
Plating, Hantverksvetenskap, Food, Presentation, Restaurant
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-68737OAI: oai:DiVA.org:oru-68737DiVA, id: diva2:1245335
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2018-09-05 Last updated: 2019-10-01Bibliographically approved

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fulltext(345 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 345 kBChecksum SHA-512
2bda23b39429eb95e92143a2c89281321a473a225e38af86884a574ae294ca47097b8930a98e74f4453dfe1b99db2e46db51c0648c3025d46ac365707a5281ba
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