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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Bernardo Vilamitjana, Mercè |
dc.contributor.author | Escalante, Raúl |
dc.contributor.author | Arbussà, Anna |
dc.date | 2019-04-05T09:34:52Z |
dc.date | 2019-04-05T09:34:52Z |
dc.date | 2018-06 |
dc.date | 2019-04-05T09:34:52Z |
dc.identifier.citation | 2385-7137 |
dc.identifier.citation | 682083 |
dc.identifier.uri | http://hdl.handle.net/2445/131507 |
dc.format | 28 p. |
dc.format | application/pdf |
dc.language.iso | spa |
dc.publisher | Universitat de Barcelona |
dc.relation | Reproducció del document publicat a: https://doi.org/10.1344/jesb2018.1.j038 |
dc.relation | Journal of Evolutionary Studies in Business, 2018, vol. 3, num. 1, p. 84-111 |
dc.relation | https://doi.org/10.1344/jesb2018.1.j038 |
dc.rights | cc-by-nc (c) Universitat de Barcelona, 2018 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc/3.0/es |
dc.subject | Restauració (Gastronomia) |
dc.subject | Gastronomia |
dc.subject | Formació professional |
dc.subject | Food service |
dc.subject | Gastronomy |
dc.subject | Occupational training |
dc.title | Analysis of the catalan haute cuisine success: the role of education and network creation |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |