Work

A Cost-Effective Quantity Food Lab through the Use of Shared Resources

Year: 1991

Type: article

Source: Hospitality & Tourism Educator

DOI: 10.1080/23298758.1991.10685430

Authors: Margaret B. West, Geralyn A. Farley

Institution: Purdue University Northwest

Language: English

Topic: Hospitality and Tourism Education

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

Open Access status: closed

OpenAlex ID: W1540247696

FWCI: 2.64

Cites: 4

Cited by: 8

Related to: 10