Restaurants Response to COVID-19: A Conceptual Model Proposal

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dc.contributor.authorÇelik, Fulya Harp
dc.contributor.authorBaltacı, Furkan
dc.date.accessioned2026-10-15T04:07:41Z
dc.date.issued2021
dc.descriptionUluslararası | Tam metin bildiri | YÖK-Özgeçmiş
dc.identifier.urihttps://hdl.handle.net/20.500.11782/10996
dc.relation.ispartof21th National/5th INTERNATIONAL TOURISM CONGRESS
dc.relation.urihttp://utk21.balikesir.edu.tr/wp-content/uploads/2021/12/utk21_baski.pdf
dc.titleRestaurants Response to COVID-19: A Conceptual Model Proposal
dc.typeConference Object
dspace.entity.typePublication
hku.portal.eseridt:bildiri:18f40f6d924399d3
hku.yoksis.yayinid7524931
hku.yoksis.yayinid7524931
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relation.isAuthorOfPublication91f76cf4-15e2-4d31-8831-59e6c078b414
relation.isAuthorOfPublication.latestForDiscoveryeb6a9a6d-3e93-4ae5-a674-291235fc746c

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