{"created":"2023-06-20T15:13:53.399768+00:00","id":582,"links":{},"metadata":{"_buckets":{"deposit":"b60d06ac-7bef-4e7a-ab2b-137f5656bc4b"},"_deposit":{"created_by":7,"id":"582","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"582"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00000582","sets":["1:5"]},"author_link":["0"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Project of Development on Supper Menu in Hotel : Research for Solution of Various Problems for Development of Sightseeing in Suwa Judging from Meal Investigation in Kami-Suwa Onsen"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-01-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"167","bibliographicPageStart":"155","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"上諏訪温泉において食事調査を実施し、食事について問題点の抽出、メニュー開発および提案を目的とした。食事調査の結果、肉、魚の使用量および野菜の使用量に大きなばらつきが見られた。肉魚を多用することで華やかなイメージを持たせるが、野菜の使用量が少なくなり、タンパク質、脂質の摂取量が多くなる傾向がある。観光客が長野県に来てたべたい食事内容についてさらに検討すべきである。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824385","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-0618","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"矢内, 和博"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-05-01"}],"displaytype":"detail","filename":"matsu_kiyo_9-11.pdf","filesize":[{"value":"12.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kiyo_9-11.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/582/files/matsu_kiyo_9-11.pdf"},"version_id":"8b335a86-d892-4fee-a1d0-a55ebe25eb3a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"観光","subitem_subject_scheme":"Other"},{"subitem_subject":"食事調査","subitem_subject_scheme":"Other"},{"subitem_subject":"地域食材","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"旅館・ホテルのメニュー開発プロジェクト : 上諏訪温泉での食事調査から見えた諏訪観光の発展に向けた諸問題の解決に向けて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"旅館・ホテルのメニュー開発プロジェクト : 上諏訪温泉での食事調査から見えた諏訪観光の発展に向けた諸問題の解決に向けて"}]},"item_type_id":"2","owner":"7","path":["5"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-01"},"publish_date":"2012-05-01","publish_status":"0","recid":"582","relation_version_is_last":true,"title":["旅館・ホテルのメニュー開発プロジェクト : 上諏訪温泉での食事調査から見えた諏訪観光の発展に向けた諸問題の解決に向けて"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:41:32.847142+00:00"}