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Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants

机译：日本厨师在高级餐厅开发新菜时，基于烹饪成功因素的认知结构

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Hiroya Kawasaki; Chinatsu Kasamatsu; Masahiko Nonaka;
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1. Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants [J] . Hiroya Kawasaki, Chinatsu Kasamatsu, Masahiko Nonaka Flavour . 2015,第1期

机译：日本厨师在高级餐厅开发新菜时基于烹饪成功因素的认知结构
2. Assessing the impact of work environment factors on employee creative performance of fine-dining restaurants [J] . Yeh Shih-Shuo, Huan Tzung-Cheng Tourism management . 2017,第FEBa期

机译：评估工作环境因素对高级餐厅员工创造力的影响
3. A dining table without food: the floral experience at ethnic fine dining restaurants [J] . Chen Yen-Cheng, Tsui Pei-Ling, Chen Hsin- I, British Food Journal . 2020,第6期

机译：没有食物的餐桌：民族美食餐厅的花卉体验
4. Fine Dining Restaurant Framework Development and Survey [C] . Jesse Tran, Ana Hol, Quang Vinh Nguyen, International Joint Conference on e-Business and Telecommunications . 2017

机译：精致的餐厅框架开发和调查
5. Consuming the "Oriental Other," constructing the cosmopolitan Canadian: Reinterpreting Japanese culinary culture in Toronto's Japanese restaurants. [D] . Tanaka, Shaun Naomi. 2008

机译：消费“东方他人”，构建世界性的加拿大人：在多伦多的日本餐馆重新诠释日本的烹饪文化。
6. Olfactory Cues of Restaurant Wait Staff Modulate Patrons’ Dining Experiences and Behavior [O] . Asmita Singh, Thadeus L. Beekman, Han-Seok Seo 2019

机译：餐厅服务员的嗅觉改变了顾客的用餐体验和行为
7. Japanese Restaurants in Thailand: Dining in the Ambience of Japanese Culture [O] . Toyoshima Noboru 2013

机译：泰国的日本料理：在日本文化的氛围中用餐
8. China, Peoples Republic of: Market Development Reports. Chef Nora Wows South China with Her Fine, Southern Dishes, 2008. GAIN Report Number CH8626 [R] . Xian, V. 2008

机译：中国，人民共和国：市场发展报告。 Nora主厨于2008年在南方菜肴南方菜肴中获奖。获奖报告编号CH8626

Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants

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