| 紀錄類型: |
書目-電子資源
: Monograph/item
|
| 正題名/作者: |
Gastronomy, hospitality, and the future of the restaurant industry/ Ana Pinto Borges, António Lopes de Almeida, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors. |
| 其他題名: |
post-COVID-19 perspectives / |
| 其他作者: |
Rodrigues, Paula Cristina Lopes. |
| 出版者: |
Hershey, Pennsylvania :IGI Global, : 2022., |
| 面頁冊數: |
1 online resource (322 p.) |
| 內容註: |
Chapter 1. Olives and touristic experiences: the case of the olive tree and olive oil museum -- Chapter 2. The growing importance of gastronomy tourism in China -- Chapter 3. Analysis of the traditional gastronomic offer as an engine for local tourism development: Guayas, Ecuador -- Chapter 4. Importance of Mediterranean nutrition in tourism businesses and current approaches -- Chapter 5. Portuguese mediterranean diet as a future trend for healthy and sustainable restaurant consumption: a post-COVID-19 perception -- Chapter 6. COVID-19, food safety, risk assessment, and future approaches in the food industry -- Chapter 7. The present and future of gastronomy against global threats -- Chapter 8. An investigation of key success factors for Kebab as an example of local food tourism in Bonab: customer perspectives -- Chapter 9. Tourism and gastronomy in the "new normal": building the case for the rise of consumer spiritual quest to feed the body, the mind, and the soul -- Chapter 10. The Portuguese hospitality and restaurant industry: tax challenges post COVID-19 -- Chapter 11. Mass masstige index: application in wine brands and the importance in restaurant communication -- Chapter 12. Restaurant industry in the tourist city of eastern Europe: post-COVID-19 perspectives the case of lviv, Ukraine -- Chapter 13. Co-creation of destination image and food tourism of the emerging economies. |
| 標題: |
Food tourism. - |
| 電子資源: |
http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-9148-2 |
| ISBN: |
9781799891505 (electronic bk.) |