Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

Article Russian OPEN
NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI;
(2016)
  • Publisher: Редакция журнала Russian Journal of Agricultural and Socio-Economic Sciences
  • Journal: Russian Journal of Agricultural and Socio-Economic Sciences
  • Subject: KNOWLEDGE-BASED MODEL OF COMPETITION,CULINARY COMPETENCE,CREATIVITY,INNOVATION,FULL-SERVICE RESTAURANT

The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on cu... View more
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