THE ESSENTIAL CONDITIONS OF KITCHEN PLANNING IN TERMS OF FOOD SAFETY AND HYGINE

Volume: 1 Number: 2 June 1, 2004
Dönüş Çiçek , Nurcan Değirmencioğlu
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THE ESSENTIAL CONDITIONS OF KITCHEN PLANNING IN TERMS OF FOOD SAFETY AND HYGINE

Abstract

Keywords

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References

  1. no.reference

Details

Primary Language

Turkish

Subjects

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Journal Section

-

Authors

Dönüş Çiçek This is me

Nurcan Değirmencioğlu This is me

Publication Date

June 1, 2004

Submission Date

July 24, 2014

Acceptance Date

-

Published in Issue

Year 1970 Volume: 1 Number: 2

IZ

https://izlik.org/JA82GZ58NH

Cite

RIS / Bibtex
APA
Çiçek, D., & Değirmencioğlu, N. (2004). GIDA HİJYENİ VE GÜVENLİĞİ AÇISINDAN OTEL MUTFAK PLANLAMASINDA GEREKLİ KOŞULLAR. Seyahat Ve Otel İşletmeciliği Dergisi, 1(2). https://izlik.org/JA82GZ58NH

Seyahat ve Otel İşletmeciliği (Journal of Travel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

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