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Content analysis of the factors that lead to innovation in ..:
Oliveira, Paulo Sergio Gonçalves de
;
da Silva, Luciano Ferreira
;
Silva, Rodrigo Cunha da
.
https://periodicos.univali.br/index.php/rtva/article/view/18407/11012. , 2022
Link:
https://periodicos.univali.br/index.php/rtva/article/v..
RT Journal T1
Content analysis of the factors that lead to innovation in the gastronomy sector ; Análisis de contenido de los factores que conducen a la innovación en el sector gastronómico ; ANÁLISE DE CONTEÚDO DOS FATORES QUE LEVAM À INOVAÇÃO NO SETOR DE GASTRONOMIA
UL https://suche.suub.uni-bremen.de/peid=base-ftunivaleitajai:oai:ojs.periodicos.univali.br:article_18407&Exemplar=1&LAN=DE A1 Oliveira, Paulo Sergio Gonçalves de A1 da Silva, Luciano Ferreira A1 Silva, Rodrigo Cunha da A1 Spinola, Mauro de Mesquita PB Universidade do Vale do Itajaí - UNIVALI / SC YR 2022 K1 Hospitalidade na Competividade em Serviços K1 Setor de Alimentos e Bebidas K1 Comunidades de Prática K1 Conhecimento Tácito K1 Inovações K1 Hospitality in Services Competitiveness K1 Food and Beverage Sector K1 Communities of Practice K1 Tacit Knowledge K1 Innovations K1 Competitividad de la hostelería en los servicios K1 sector de la alimentación y las bebidas K1 comunidades de práctica K1 conocimiento tácito K1 innovaciones JF https://periodicos.univali.br/index.php/rtva/article/view/18407/11012 LK http://dx.doi.org/https://periodicos.univali.br/index.php/rtva/article/view/18407 DO https://periodicos.univali.br/index.php/rtva/article/view/18407 SF ELIB - SuUB Bremen
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