Ghost kitchens help to maximize hotel F&B space
| dc.contributor.author | Hess, Danielle | en |
| dc.date.accessioned | 2020-12-16T01:57:49Z | en |
| dc.date.available | 2020-12-16T01:57:49Z | en |
| dc.date.issued | 2020-12-14 | en |
| dc.description.abstract | It is introduced how the ghost kitchen concept has been applied to Hotel F&B department. During the pandemic, focusing on the to-go and delivery, hoteliers try to make a profit from the F&B by increasing the number of restaurant brands that they offer. | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/101491 | en |
| dc.identifier.url | https://www.hotelnewsnow.com/Articles/305823/Ghost-kitchens-help-to-maximize-hotel-FandB-space | en |
| dc.language.iso | en_US | en |
| dc.publisher | Hotel News Now | en |
| dc.rights | In Copyright (InC) | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | restaurant | en |
| dc.subject | hotel | en |
| dc.subject | F&B | en |
| dc.subject | ghost kitchen | en |
| dc.title | Ghost kitchens help to maximize hotel F&B space | en |
| dc.type | Article | en |