Menu for the People with-Diabetes in Michelin Starred Restaurants

被引：0
|
作者：
Yamada, Satoru
Tominaga, Haruo
Atsumi, Yoshihito
Kadowaki, Takashi
机构：
来源：
DIABETES | 2009年 / 58卷
关键词：
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：A627 / A627
页数：1
相关论文
共 50 条
  • [31] Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China
    Huang, Yuying
    Hall, C. Michael
    Chen, Ning
    FOODS, 2024, 13 (12)
  • [32] Correction to "Sustainability policies adoption within Italian Michelin-starred restaurants: From external drivers to costs" (Vol 31, 4101, 2024)
    Gazzola, P.
    Vatamanescu, E-M
    Zamai, M.
    Fassio, F.
    CORPORATE SOCIAL RESPONSIBILITY AND ENVIRONMENTAL MANAGEMENT, 2025, 32 (01) : 1378 - 1378
  • [33] Perceived luxurious values and pay a price premium for Michelin-starred restaurants: A sequential mediation model with self-expansion and customer gratitude
    Liu, Chyong-Ru
    Kuo, Tonny Menglun
    Wang, Yao-Chin
    Shen, Ya-Ju
    Chen, Shan-Pei
    Hong, Jia-Wen
    INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2022, 103
  • [34] The Culinary Innovation Process: A Study of Michelin-Starred Chefs
    Ottenbacher, Michael
    Harrington, Robert J.
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2007, 5 (04) : 9 - 35
  • [35] Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix
    Chang, Ya-Yuan
    Cheng, Ching-Chan
    Tsai, Ming-Chun
    Xie, Pei-Wen
    BRITISH FOOD JOURNAL, 2025,
  • [36] Alcohol and other drug use in Michelin-starred kitchen brigades
    Giousmpasoglou, Charalampos
    Brown, Lorraine
    Cooper, John
    INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2018, 70 : 59 - 65
  • [37] The Impact of Sustainability and Leadership on the Innovation Management of Michelin-Starred Chefs
    Mrusek, Natascha
    Ottenbacher, Michael C.
    Harrington, Robert J.
    SUSTAINABILITY, 2022, 14 (01)
  • [38] Michelin Guide Tokyo 2008: Selection of Restaurants and Hotels
    Musolf, Peter
    JOURNAL OF WINE ECONOMICS, 2008, 3 (01) : 98 - 102
  • [39] HEALTHY MENU CHOICES IN MIDWEST RESTAURANTS
    WEISBROD, RR
    PIRIE, PL
    MULLIS, RM
    SNYDER, P
    JOURNAL OF NUTRITION EDUCATION, 1991, 23 (06): : 303 - 307
  • [40] Creative Hot Spots: A Network Analysis of German Michelin-Starred Chefs
    Aubke, Florian
    CREATIVITY AND INNOVATION MANAGEMENT, 2014, 23 (01) : 3 - 14
12345