{"created":"2023-06-19T08:15:38.334993+00:00","id":1136,"links":{},"metadata":{"_buckets":{"deposit":"66995374-66a6-4b76-a711-2ccb05a346d3"},"_deposit":{"created_by":12,"id":"1136","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1136"},"status":"published"},"_oai":{"id":"oai:hokurikugakuin.repo.nii.ac.jp:00001136","sets":["3:92"]},"author_link":["1280","1281"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"15","bibliographicPageEnd":"142","bibliographicPageStart":"137","bibliographic_titles":[{"bibliographic_title":"北陸学院大学・北陸学院大学短期大学部研究紀要"}]}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-390X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"澤田, 里香"},{"creatorName":"サワダ, リカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1280","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 弘美"},{"creatorName":"タナカ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1281","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-18"}],"displaytype":"detail","filename":"13-澤田・田中.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"13-澤田・田中.pdf","url":"https://hokurikugakuin.repo.nii.ac.jp/record/1136/files/13-澤田・田中.pdf"},"version_id":"3167e632-5ced-4045-9ed4-d8312f24ca29"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食管理","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"給与栄養量","subitem_subject_scheme":"Other"},{"subitem_subject":"テーマ設定","subitem_subject_scheme":"Other"},{"subitem_subject":"food service management","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"menu planning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrient provision","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"theme setting","subitem_subject_language":"en","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":"給食管理実習における学生作成献立に関する考察（２）　－テーマ設定による効果と課題－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食管理実習における学生作成献立に関する考察（２）　－テーマ設定による効果と課題－"},{"subitem_title":"A study on the Student-led Menu Planning in Food Service Management Practice (2) Effects and Challenges in Menu Theme-Setting","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["92"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-05-18"},"publish_date":"2023-05-18","publish_status":"0","recid":"1136","relation_version_is_last":true,"title":["給食管理実習における学生作成献立に関する考察（２）　－テーマ設定による効果と課題－"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T08:20:54.662169+00:00"}