12.3 Heimildir

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Cho, M., Bonn, M. A., Giunipero, L., & Jaggi, J. S. (2021). Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance. International Journal of Hospitality Management, 94, 102781. (dmame-journal.org)

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McKeever, M. P. (2019). How to write a business plan (14th ed.). Nolo. (books.google.com)

O’Fallon, M. J., & Rutherford, D. G. (Eds.). (2011). Hotel management and operations (5th ed.). John Wiley & Sons. (mlsu.ac.in)

Ozdemir, B., & Caliskan, O. (2014). A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3–13. (sciencedirect.com)

Porter, M. E. (1980). Competitive strategy: Techniques for analyzing industries and competitors. Free Press. (Harvard Business School)

Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant’s decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130–143. (sciencedirect.com)

Walker, J. R. (2021). Introduction to hospitality (8th ed., Global ed.). Pearson. (books.google.com)