Restaurant practices : time, planning, knowledge and dreams
Lotte Wellton Artikkel Engelsk
*0011265615 *008171106s2017 xx# 000 0 eng *019 $bk *08230$a338.4764795 *100 $aWellton, Lotte$4aut$_148503700 *245 $aRestaurant practices$btime, planning, knowledge and dreams *300 $aS. [297]-311 *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $arestaurantbransje$9nor$2norart$_131723400 *650 $arutiner$9nor$2norart$_129065400 *653 $aculinary arts$9eng$_148503800 *653 $alifestyle$9eng$_129554800 *653 $apractice theory$9eng$_132053100 *653 $aseasonality$9eng$_134568200 *653 $asmall restaurants$9eng$_148503900 *700 $aJonsson, Inger M.;$4aut$_148504000 *700 $aSvingstedt, Anette$4aut$_139979000 *700 $aWalter, Ute;$4aut$_148504100 *773 $tScandinavian journal of hospitality and tourism$gVol. 17, no. 3 (2017)$x1502-2250$w(NO-LaBS)560215(tnr) *8564 $uhttps://doi.org/10.1080/15022250.2016.1176951 *999 $z1700619374$anorart:1700619374 ^