Titlebook: Restaurant Chains in China; The Dilemma of Stand Guojun Zeng,Henk J. de Vries,Frank M. Go Book 2019 The Editor(s) (if applicable) and The A

掩飾

書目名稱Restaurant Chains in China影響因子(影響力)




書目名稱Restaurant Chains in China影響因子(影響力)學科排名




書目名稱Restaurant Chains in China網絡公開度




書目名稱Restaurant Chains in China網絡公開度學科排名




書目名稱Restaurant Chains in China被引頻次




書目名稱Restaurant Chains in China被引頻次學科排名




書目名稱Restaurant Chains in China年度引用




書目名稱Restaurant Chains in China年度引用學科排名




書目名稱Restaurant Chains in China讀者反饋




書目名稱Restaurant Chains in China讀者反饋學科排名

音樂戲劇

Blanch

稱贊

歹徒

Translocality, of authenticity that relates to either of these places. Food is one of the most tangible cultural forms representing a particular regional group. Restaurant owners may integrate authenticity in their food and service offer. This chapter reviews literature on translocality in general and then links

飛鏢

Methodology, approach, country selection, and case selection. Because this topic is new, we need explorative research. A series of Chinese restaurant cases are selected that are expected to differ in their combination of the two concepts, authenticity and standardization, and that are also informative for bette

dandruff

,Authenticity–Standardization Paradox: Case Study of Expansion Strategies of Restaurant Groups in Chh dedicated restaurant groups and those that represent a subsidiary of a diversified restaurant company. This chapter first details the research method and process. Second, it presents four cases. Findings confirm that restaurant groups can adopt four expansion strategies: the standardization of aut

感情

Modicum

Case Study of Authentic Hunan Cuisine in Guangzhou, in relation to cultural authenticity in the context of translocal production. Multi-methods analyses, applied to a case study, disclose how the ‘gastronationalism’ construct can augment understandings of the tensions in symbolic cultural production and authenticity. The Dongting Hunanese Restaurant

corpus-callosum