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Framgångsfaktorer i restaurangbranschen: Guide Michelin-kökschefen som kreativ ledare
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2015 (Swedish)Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2015.
Keyword [en]
Creativity, innovation, restaurant, management, organization and leadership
Keyword [sv]
Kreativitet, innovation, resaturang, managenment, organisation och ledarskap
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-45933OAI: oai:DiVA.org:oru-45933DiVA: diva2:857200
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-09-28 Created: 2015-09-28 Last updated: 2017-10-17Bibliographically approved

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fulltext(1009 kB)197 downloads
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88a7eb67bf63756c38de918bf5bb0e3759c5352b7371c3da0ba39030192e0fe85ab63bf89498c2d78594941e2addae769915f06e887fb958a13a6861bbabafc6
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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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