Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/122338
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dc.contributor.authorBernardo Vilamitjana, Mercè-
dc.contributor.authorEscalante, Raúl-
dc.contributor.authorRoca, Joan, 1964--
dc.contributor.authorArbussà, Anna-
dc.date.accessioned2018-05-14T17:37:15Z-
dc.date.available2018-05-14T17:37:15Z-
dc.date.issued2017-
dc.identifier.issn0265-671X-
dc.identifier.urihttp://hdl.handle.net/2445/122338-
dc.description.abstractThe purpose of this paper is to analyze and compare the existing management system standards in the gastronomy sector. On the basis of secondary data, the most implemented management system standards within this sector are analyzed, namely, the ISO 9001 focusing on the sector of "hotels and restaurants," the ISO 22000, the "Q" Spanish tourism-specific standard, and the Michelin stars system. ...-
dc.format.extent13 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherEmerald-
dc.relation.isformatofVersió postprint del document publicat a: https://www.emeraldinsight.com/doi/full/10.1108/IJQRM-05-2015-0068-
dc.relation.ispartofInternational Journal of Quality & Reliability Management, 2017, vol. 34, num. 2, p. 163-175-
dc.relation.urihttps://doi.org/10.1108/IJQRM-05-2015-0068-
dc.rights(c) Bernardo Vilamitjana, Mercè et al., 2017-
dc.sourceArticles publicats en revistes (Empresa)-
dc.subject.classificationRestauració (Gastronomia)-
dc.subject.classificationRestaurants-
dc.subject.classificationNorma ISO 9001-
dc.subject.otherFood service-
dc.subject.otherRestaurants-
dc.subject.otherISO 9001 Standard-
dc.titleGastronomy Management: a comparative analysis of the existing management system standards-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/acceptedVersion-
dc.identifier.idgrec654594-
dc.date.updated2018-05-14T17:37:15Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
Appears in Collections:Articles publicats en revistes (Empresa)

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