Gastronomi Eğitimi ile İlgili Yapılan Araştırmalar Üzerine Bir İnceleme
Author:
Affiliation:
1. KASTAMONU ÜNİVERSİTESİ
2. KASTAMONU ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ, GASTRONOMİ VE MUTFAK SANATLARI PR.
Abstract
Publisher
Kastamonu University
Reference42 articles.
1. Adria, F. (2009). Modern Gastronomy A to Z. London. CRC Press.
2. Aguirre, J., ve Andrade, L. (2013). Students perception of the 21st Century Chefs. PASOS. Revista de Turismo y Patrimonio Cultural, 11(2), 417-425.
3. Aktaş, A. (2001). Ağırlama İşletmelerinde Yiyecek-İçecek Yönetimi, Detay Yayıncılık, Ankara.
4. Albayrak, A. (2022). Evaluation of gastronomy education quality in Turkey in terms of faculty members. International Journal of Gastronomy and Food Science, 28, 1-8.
5. Allen, G. (2003). Education About Food. In The Encyclopaedia of Food and Culture, (Vol. l, pp. 556- 558). New York: Encyclopaedia of Food and Culture.
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