The revenue potential of product differentiation: Empirical evidence fro the Croation restaurant industry

B. Frick, O. Gergaud, P. Winter, Gastronomy and Tourism 2 (2017) 259-271(13).

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Journal Article | English
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Journal Title
Gastronomy and Tourism
Volume
2
Issue
4
Page
259-271(13)
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Frick B, Gergaud O, Winter P. The revenue potential of product differentiation: Empirical evidence fro the Croation restaurant industry. Gastronomy and Tourism. 2017;2(4):259-271(13). doi:10.3727/216929717X15046207899410
Frick, B., Gergaud, O., & Winter, P. (2017). The revenue potential of product differentiation: Empirical evidence fro the Croation restaurant industry. Gastronomy and Tourism, 2(4), 259-271(13). https://doi.org/10.3727/216929717X15046207899410
@article{Frick_Gergaud_Winter_2017, title={The revenue potential of product differentiation: Empirical evidence fro the Croation restaurant industry}, volume={2}, DOI={10.3727/216929717X15046207899410}, number={4}, journal={Gastronomy and Tourism}, publisher={Cognizant Communication Corporation}, author={Frick, Bernd and Gergaud, Olivier and Winter, Petra}, year={2017}, pages={259-271(13)} }
Frick, Bernd, Olivier Gergaud, and Petra Winter. “The Revenue Potential of Product Differentiation: Empirical Evidence Fro the Croation Restaurant Industry.” Gastronomy and Tourism 2, no. 4 (2017): 259-271(13). https://doi.org/10.3727/216929717X15046207899410.
B. Frick, O. Gergaud, and P. Winter, “The revenue potential of product differentiation: Empirical evidence fro the Croation restaurant industry,” Gastronomy and Tourism, vol. 2, no. 4, pp. 259-271(13), 2017.
Frick, Bernd, et al. “The Revenue Potential of Product Differentiation: Empirical Evidence Fro the Croation Restaurant Industry.” Gastronomy and Tourism, vol. 2, no. 4, Cognizant Communication Corporation, 2017, pp. 259-271(13), doi:10.3727/216929717X15046207899410.
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