RESTAURANTS: GO, CONSIDFR, STOP

首页> 外文期刊>Forbes >RESTAURANTS: GO, CONSIDFR, STOP

【24h】

RESTAURANTS: GO, CONSIDFR, STOP

机译：餐厅：至，考虑，停止

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

355 West 14th St. (Tel: 212-691-0555). This casually chic place takes its name from the Italian custom of sopping up sauce with bread-and the sauces here are spectacular, as are the four breads. Also first-rate: fritto misto, polenta, turbot, the pastas and the apple "pie" (which totally reinvents that staple).

机译：西14街355号（电话：212-691-0555）。这个休闲时尚的地方的名字来自意大利的习惯，用面包蘸酱汁-这里的酱汁和四种面包都很壮观。也是一流的：煎饼，玉米粥，大菱turbo，意大利面和苹果“派”（完全重塑了这种主食）。

著录项

来源
《Forbes》 |2008年第3期|22|共1页
作者

展开▼
作者单位

展开▼
收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Comparative Study on Restaurants' Furniture: Ginkgo and Niazi's Restaurants in Famagusta, Cyprus [J] . Ejeng Ukabi, Huriye Gurdalli Civil Engineering and Architecture . 2021,第1期

机译：餐馆家具的比较研究：塞浦路斯法马古斯塔的银杏和尼亚岛餐厅
2. Luxury restaurants' risks when implementing new environmentally friendly programs - evidence from luxury restaurants in Taiwan [J] . Peng Norman International Journal of Contemporary Hospitality Management . 2020,第7期

机译：豪华餐馆风险在实施新的环保计划时 - 来自台湾豪华餐厅的证据
3. Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities [J] . Yun JinHyo Joseph, Park KyungBae, Del Gaudio Giovanna, European Planning Studies . 2020,第12期

机译：开放式创新生态系统的餐厅：从三个城市的成功餐厅的地理经济学
4. A behavioral study on the factors influencing selection of restaurants online during COVID-19 using multivariate statistical analysis [C] . Siva Shanmugam, S. Sri Krishnan, Deepa Ittimani Tholath International Conference on Cloud Computing, Data Science and Engineering . 2021

机译：利用多元统计分析，对Covid-19中线选择的因素的行为研究
5. Does an increased presence of fast food restaurants, bodegas, or full service restaurants increase the intake of sugar-sweetened beverages? A study of built environment among Brooklyn older adults. [D] . Mason, Garnette E. 2014

机译：快餐店，杂酒店或全方位服务的餐厅的增加会增加含糖饮料的摄入量吗？布鲁克林老年人对建筑环境的研究。
6. Trends in Quality and Quantity of Dietary Intake from Full-Service Restaurants and Fast Food Restaurants Among US Adults 2003–2016 (P04-147-19) [O] . Junxiu Liu, Colin Rehm, Renata Micha, 2019

机译：2003–2016年美国成年人从全方位服务的餐厅和快餐店摄入的食物的质量和数量趋势（P04-147-19）
7. Green generation restaurant movement in restaurants: An example of “La Mancha Restaurant” [O] . Semra Akar Şahingöz, Enes Güleç 2019

机译：绿色一代餐厅在餐馆运动：“La Mancha Restaurant”的一个例子

RESTAURANTS: GO, CONSIDFR, STOP

摘要

著录项

相似文献

相关主题

期刊订阅