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“Green” Fine Dining Restaurants

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dc.contributor.authorMerve Özgür Göde
dc.contributor.authorÖZGÜR GÖDE, MERVE
dc.contributor.orcid0000-0002-7315-4284
dc.date.accessioned2025-11-13T19:42:41Z
dc.date.issued2022-10-07
dc.identifier.doihttps://doi.org/10.4018/978-1-6684-4645-4.ch003
dc.identifier.endpage81
dc.identifier.issn2475-6547
dc.identifier.openalexW4306407924
dc.identifier.startpage65
dc.identifier.urihttps://hdl.handle.net/11421/11657
dc.identifier.urihttps://doi.org/10.4018/978-1-6684-4645-4.ch003
dc.language.isoen
dc.relation.ispartofAdvances in hospitality, tourism and the services industry (AHTSI) book series
dc.rightsrestrictedAccess
dc.subjectBusiness
dc.subjectAdvertising
dc.subjectTransparency (behavior)
dc.subjectGreen food
dc.subjectMarketing
dc.subjectComputer science
dc.title“Green” Fine Dining Restaurants
dc.typebook-chapter
dspace.entity.typePublication
local.authorid.openalexA5019527887

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