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dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorLeung, VTYen_US
dc.creatorLin, PMCen_US
dc.date.accessioned2018-03-29T07:17:21Z-
dc.date.available2018-03-29T07:17:21Z-
dc.identifier.issn0278-4319en_US
dc.identifier.urihttp://hdl.handle.net/10397/74639-
dc.language.isoenen_US
dc.publisherPergamon Pressen_US
dc.rights© 2017 Elsevier Ltd. All rights reserved.en_US
dc.rights© 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.rightsThe following publication Leung, V. T. Y., Lin, P. M. C. (2018). Exogenous factors of the creative process and performance in the culinary profession. International Journal of Hospitality Management, 69, 56-64 is available at https://doi.org/10.1016/j.ijhm.2017.10.007en_US
dc.titleExogenous factors of the creative process and performance in the culinary professionen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage56en_US
dc.identifier.epage64en_US
dc.identifier.volume69en_US
dc.identifier.doi10.1016/j.ijhm.2017.10.007en_US
dcterms.accessRightsopen accessen_US
dcterms.bibliographicCitationInternational journal of hospitality management, Jan. 2018, v. 69, p. 56-64en_US
dcterms.isPartOfInternational journal of hospitality managementen_US
dcterms.issued2018-01-
dc.identifier.scopus2-s2.0-85032037730-
dc.identifier.eissn1873-4693en_US
dc.identifier.rosgroupid2017000074-
dc.description.ros2017-2018 > Academic research: refereed > Publication in refereed journalen_US
dc.description.validate201802 bcrcen_US
dc.description.oaAccepted Manuscripten_US
dc.identifier.FolderNumberSHTM-0688-
dc.description.fundingSourceSelf-fundeden_US
dc.description.pubStatusPublisheden_US
dc.identifier.OPUS6791016-
dc.description.oaCategoryGreen (AAM)en_US
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