Making it Experiential: Potentials and Barriers for Attraction Restaurants

Publikation: KonferencebidragPaperForskningpeer review

OriginalsprogEngelsk
Publikationsdato2017
StatusUdgivet - 2017
Begivenhed3rd Culinary and Wine Tourism Conference - The IMC University of Applied Sciences, Krems, Østrig
Varighed: 18 okt. 201721 okt. 2017
Konferencens nummer: 3
http://www.cwtc-krems.at/

Konference

Konference3rd Culinary and Wine Tourism Conference
Nummer3
LokationThe IMC University of Applied Sciences
LandØstrig
ByKrems
Periode18/10/201721/10/2017
Internetadresse

Citer dette

Sørensen, F., Sundbo, J., Jensen, J. F., & Fuglsang, L. (2017). Making it Experiential: Potentials and Barriers for Attraction Restaurants. Afhandling præsenteret på 3rd Culinary and Wine Tourism Conference, Krems, Østrig.
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title = "Making it Experiential: Potentials and Barriers for Attraction Restaurants",
author = "Flemming S{\o}rensen and Jon Sundbo and Jensen, {Jens Friis} and Lars Fuglsang",
year = "2017",
language = "English",
note = "3rd Culinary and Wine Tourism Conference, CWTC17 ; Conference date: 18-10-2017 Through 21-10-2017",
url = "http://www.cwtc-krems.at/",

}

Sørensen, F, Sundbo, J, Jensen, JF & Fuglsang, L 2017, 'Making it Experiential: Potentials and Barriers for Attraction Restaurants' Paper fremlagt ved 3rd Culinary and Wine Tourism Conference, Krems, Østrig, 18/10/2017 - 21/10/2017, .

Making it Experiential : Potentials and Barriers for Attraction Restaurants. / Sørensen, Flemming; Sundbo, Jon; Jensen, Jens Friis; Fuglsang, Lars.

2017. Afhandling præsenteret på 3rd Culinary and Wine Tourism Conference, Krems, Østrig.

Publikation: KonferencebidragPaperForskningpeer review

TY - CONF

T1 - Making it Experiential

T2 - Potentials and Barriers for Attraction Restaurants

AU - Sørensen, Flemming

AU - Sundbo, Jon

AU - Jensen, Jens Friis

AU - Fuglsang, Lars

PY - 2017

Y1 - 2017

M3 - Paper

ER -

Sørensen F, Sundbo J, Jensen JF, Fuglsang L. Making it Experiential: Potentials and Barriers for Attraction Restaurants. 2017. Afhandling præsenteret på 3rd Culinary and Wine Tourism Conference, Krems, Østrig.