GEÇGİN, E. 2024. THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE. Journal of gastronomy, hospitality and travel (Online) , vol.7, no.2 , 458-471.

GEÇGİN, E., (2024). THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE. Journal of gastronomy, hospitality and travel (Online) , vol.7, no.2, 458-471.

GEÇGİN, Erol. "THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE," Journal of gastronomy, hospitality and travel (Online) , vol.7, no.2, 458-471, 2024

GEÇGİN, Erol. "THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE." Journal of gastronomy, hospitality and travel (Online) , vol.7, no.2, pp.458-471, 2024

GEÇGİN, E. (2024) . "THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE." Journal of gastronomy, hospitality and travel (Online) , vol.7, no.2, pp.458-471.

@article{article, author={Erol Geçgin}, title={THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE}, journal={Journal of gastronomy, hospitality and travel (Online)}, year=2024, pages={458-471} }