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Fornasier, Martina (2016) Niche restaurant performance: the case of gliten free restaurants. [Magistrali biennali]

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Abstract

La tesi prende in esame la performance di un gruppo di ristoranti gluten free per valutarne la convenienza economica rispetto alla ristorazione più classica, tenendo conto del valore aggiunto dato dal tipo di business di nicchia e dal network gluten free

Tipologia del documento:Magistrali biennali
Parole chiave:restaurant performance
Settori scientifico-disciplinari del MIUR:Area 13 - Scienze economiche e statistiche > SECS-P/07 Economia aziendale
Codice ID:51627
Relatore:Menini, Andrea
Data della tesi:2016
Biblioteca:Polo di Scienze Sociali > Biblioteca del Dipartimento di Scienze Economiche"Marco Fanno"
Tipo di fruizione per il documento:on-line per i full-text
Tesi sperimentale (Si) o compilativa (No)?:No

Bibliografia

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