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Kreativ utveckling: –
för nästa generations kökschefer
Nihlén, Erik
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Johnson, Björn
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Kreativitet, estetik, gastronomi, fine dining, formgivning
National Category
Social Sciences
Identifiers
URN:
urn:nbn:se:oru:diva-76505
OAI: oai:DiVA.org:oru-76505
DiVA, id:
diva2:1352299
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Wellton, Lotte
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Examiners
Jonsson, Inger M
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Available from:
2019-10-01
Created:
2019-09-18
Last updated:
2019-10-01
Bibliographically approved
Open Access in DiVA
fulltext
(435 kB)
132 downloads
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FULLTEXT01.pdf
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435 kB
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741ee32a14986f6bcc88741a6e4e17bd8d17cf8a475d4b055ebabf3e3e648122b618dc3c316f323e7f3584430617e1aa41501bc9f1e83743760ea010901a6521
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fulltext
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School of Hospitality, Culinary Arts & Meal Science
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Social Sciences
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Total: 132 downloads
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Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76505
Direct link
http://www.diva-portal.org/smash/record.jsf?pid=diva2:1352299
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other 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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
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