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KITCHEN CONFIDENTIAL? NORMS FOR THE USE OF TRANSFERRED KNOW..:
DI STEFANO, GIADA
;
KING, ANDREW A.
;
VERONA, GIANMARIO
Strategic Management Journal. 35 (2014) 11 - p. 1645-1670 , 2014
Link:
https://www.jstor.org/stable/24037291
RT Journal T1
KITCHEN CONFIDENTIAL? NORMS FOR THE USE OF TRANSFERRED KNOWLEDGE IN GOURMET CUISINE
UL https://suche.suub.uni-bremen.de/peid=jstor-24037291&Exemplar=1&LAN=DE A1 DI STEFANO, GIADA A1 KING, ANDREW A. A1 VERONA, GIANMARIO PB John Wiley & Sons YR 2014 SN 0143-2095 SN 1097-0266 K1 Business K1 Industry K1 Industrial sectors K1 Service industries K1 Hospitality industries K1 Restaurant industry K1 Restaurants K1 Mathematics K1 Applied mathematics K1 Statistics K1 Applied statistics K1 Descriptive statistics K1 Central tendencies K1 Sample mean K1 Social sciences K1 Food studies K1 Culinary arts K1 Cuisine K1 Behavioral sciences K1 Sociology K1 Human societies K1 Social dynamics K1 Social norms K1 Philosophy K1 Axiology K1 Aesthetics K1 Applied aesthetics K1 Gastronomy K1 Gourmets K1 Psychology K1 Social psychology K1 Social perception K1 Reputation K1 Linguistics K1 Language K1 Orthographies K1 Allography K1 Handwriting K1 Signatures K1 Food service industries K1 Professional cooking K1 Business engineering K1 Corporate planning K1 Corporate strategies K1 Management science JF Strategic Management Journal VO 35 IS 11 SP 1645 OP 1670 LK http://dx.doi.org/https://www.jstor.org/stable/24037291 DO https://www.jstor.org/stable/24037291 SF ELIB - SuUB Bremen
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