Examining guest perceptions of fine dining restaurants
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | fine dining Gault-Millau Michelin Guide molecular gastronomy nouvelle cuisine Paul Bocuse |
| Online Access: | http://dolgozattar.uni-bge.hu/37019 |
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| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Fábry Ágnes | |
| 245 | 1 | 0 | |a Examining guest perceptions of fine dining restaurants |c Fábry Ágnes |h [elektronikus dokumentum] |
| 520 | 3 | |a The nouvelle cuisine grew out of the French fine dining revolution, innovated by Paul Bocuse with their new approach to creating menus. Another defining figure of this new wave was Ferran Adriá, who invented the molecular gastronomy, using the science to create his vision with modifying the texture of the ingredients. Fine dining is constantly changing except the pursuit of quality and the unforgettable experience. However, without the acceptance and openness of the society, this changes is harder to make. Examining the social knowledge and interest of the new waves of culinary specialties is obligatory. | |
| 695 | |a fine dining | ||
| 695 | |a Gault-Millau | ||
| 695 | |a Michelin Guide | ||
| 695 | |a molecular gastronomy | ||
| 695 | |a nouvelle cuisine | ||
| 695 | |a Paul Bocuse | ||
| 700 | 1 | |a Debreceni János |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/37019/1/Y2R7LR_Fabry_Agnes_dissertation.pdf |z Dokumentum-elérés |