A qualitive approach to profiling gastronomes from their food experience journey
The number of people who travel with the primary reason of gastronomic experience, termed gastronomes, is in the rise. This niche group of consumers offers an opportunity to the development of food tourism. Regrettably, only limited studies had been conducted. The urge to undertake the current resea...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2014
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/39367/1/FSTM%202014%206%20IR.pdf |
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