Editorial

Editorial

Published in: Research in Hospitality Management
Volume 6 , issue 1, pages: iii–iv
DOI: 10.1080/22243534.2016.1260827
Author(s): Elena CavagnaroAcademy of International Hospitality Research, Stenden Hotel Management School, The Netherlands, Willy LegrandIUBH School of Business and Management, Germany, Frans MelissenNHTV, The Netherlands, Philip SloanIUBH School of Business and Management, Germany,
Keywords: ,
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Abstract

« The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses
Business ethics and sustainability »

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