Segmentation by Motivation in Typical Cuisine Restaurants:...

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Journal of Culinary Science & Technology 2019 / 02

Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador

Carvache-Franco, Mauricio, Carvache-Franco, Orly, Carvache-Franco, Wilmer, Orden-Mejía, Miguel, Zamora-Flores, Fátima, Macas-López, Cristina
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Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2019.1582446
Date:
February, 2019
File:
PDF, 1.43 MB
2019
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