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دليل المستخدم
Mohammed Alaa Ibrahim Elsayed، Soliman، S. G. S.، و Zohry، M. A. E. (2022). The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point of View of Chefs by Using the Five Forces Model. مجلة كلية السياحة والفنادق، ع11, ج3 ، 339 - 383. مسترجع من http://search.mandumah.com/Record/1315308
Mohammed Alaa Ibrahim Elsayed، Sherif Gamal Saad Soliman، و Mohammed Abd El-Fattah Zohry. "The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants From the Point of View of Chefs By Using the Five Forces Model." مجلة كلية السياحة والفنادق ع11, ج3 (2022): 339 - 383. مسترجع من http://search.mandumah.com/Record/1315308