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A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA) 
Brochado, F. O. & Loureiro, S. M. C. (2017). Excellent cooking, worth a detour!: Dimensions of the overall experience offered by culinary arts. In Vitor Gonçalves, Augusto Felício, Helena Gonçalves (Ed.), Innovation, Knowledge, Judgment, and Decision-making as Virtuous Cycles: 7th Global Innovation and Knowledge Academy (GIKA) Conference Proceedings.: Thomson Reuters Aranzadi.
Exportar Referência (IEEE) 
F. Oliveira and S. M. Loureiro,  "Excellent cooking, worth a detour!: Dimensions of the overall experience offered by culinary arts", in Innovation, Knowledge, Judgment, and Decision-making as Virtuous Cycles: 7th Global Innovation and Knowledge Academy (GIKA) Conf. Proc., Vitor Gonçalves, Augusto Felício, Helena Gonçalves, Ed., Thomson Reuters Aranzadi, 2017
Exportar BibTeX 
@inproceedings{oliveira2017_1732200217471,
	author = "Brochado, F. O. and Loureiro, S. M. C.",
	title = "Excellent cooking, worth a detour!: Dimensions of the overall experience offered by culinary arts",
	booktitle = "Innovation, Knowledge, Judgment, and Decision-making as Virtuous Cycles: 7th Global Innovation and Knowledge Academy (GIKA) Conference Proceedings",
	year = "2017",
	editor = "Vitor Gonçalves, Augusto Felício, Helena Gonçalves",
	volume = "",
	number = "",
	series = "",
	publisher = "Thomson Reuters Aranzadi",
	address = "",
	organization = "",
	url = "https://www.iseg.ulisboa.pt/event/gika-2017/"
}
Exportar RIS 
TY  - CPAPER
TI  - Excellent cooking, worth a detour!: Dimensions of the overall experience offered by culinary arts
T2  - Innovation, Knowledge, Judgment, and Decision-making as Virtuous Cycles: 7th Global Innovation and Knowledge Academy (GIKA) Conference Proceedings
AU  - Brochado, F. O.
AU  - Loureiro, S. M. C.
PY  - 2017
UR  - https://www.iseg.ulisboa.pt/event/gika-2017/
AB  - Luxury restaurants are expected to offer an outstanding culinary and gastronomic talent and expertise,
to be authentic, creative and consistent and to provide quality and exciting food. In the twenty-first
century, engaging in culinary art discourses involves a social dimension, and therefore social
networking sites are used as resources for sharing gastronomic experiences with others and to read
recommendations. User-generated restaurant reviews represent an interesting intersection of a
participatory culture and foodie discourse. The main objective of this paper is to provide empirical
findings by examining web-reviews in order to identify the expressive dimensions that describe the
guests’ experience. A mixed-method content analysis is considered for this type of study, more
precisely adopting a qualitative in-text interpretation as a supplement to the traditional quantitative
word counts and factor analysis. A content analysis of reviews by guests on reviewing the top 3
Michelin awarded restaurants (2 stars) in Portugal produced a battery of concepts used to assess haute
cuisine experiences from the guests’ perspective. The analysis produced a concept map encompassing
the following dimensions food, restaurant, experience, menu, wine, special, view, beautiful, friendly,
chef, visit, desert.
ER  -