| Record Type: |
Electronic resources
: Monograph/item
|
| Title/Author: |
Handbook of research on sustainable tourism and hotel operations in global hypercompetition/ Hakan Sezerel, Bryan Christiansen. |
| other author: |
Sezerel, Hakan, |
| Published: |
Hershey, Pennsylvania :IGI Global, : 2023., |
| Description: |
1 online resource (677 p.) :ill., map |
| [NT 15003449]: |
Chapter 1. Innovation for sustainability by smaller organizations: strategies and sustainability impacts during the pandemic -- Chapter 2. Australian wine, tourism, and culture: using digital methods via social media to promote winetourism to Chinese tourists -- Chapter 3. "Green" fine dining restaurants -- Chapter 4. Effects of the COVID-19 pandemic on restaurants and menus -- Chapter 5. Exploring the role of social media influencer marketing in the tourism sector --Chapter 6. "Green computing" in hospitality -- Chapter 7. Innovation environment for sustainable medical tourism in a country -- Chapter 8. Plan, do, watch: making tourism sustainable through geographical information systems (GIS) -- Chapter 9. Sustainability as a consequence of memory and memorable experience -- Chapter 10. Tourism and women -- Chapter 11. Use of blockchain in the context of sustainable gastronomy -- Chapter 12. Visitors' perceptions of homestay managementinNepal: evidence from structural equation modelling -- Chapter 13. Sustainable inventory management in hotels -- Chapter 14. Revitalization of creative tourism in post-pandemic environment in Thailand -- Chapter 15. Does brand equity matter?: how Chinese tourists view wine brand equity when making wine tourism decisions a case study of European wine tourism from the perspective of the Chinese market -- Chapter 16. Culture as a critical enabler for tourism destination development -- Chapter 17. Accessibility of thermal hotels for disabled and elderly tourists: the case of Afyonkarahisar, Turkey -- Chapter 18. Current trends in sustainable tourism in the Indian context -- Chapter 19. Evaluation of the disaster tourism potential of countries -- Chapter 20. Eco-gastronomy, sustainability, and art: a design study with the chefs of the future -- Chapter 21. Food and beverage operations and safety: the global scenario -- Chapter 22. Sustainable practices in Indian aviation -- Chapter 23. Transformation or retaining the status quo: multinational hospitality companies and SME collaboration on sustainability in emerging countries -- Chapter 24. Using the technology acceptance model in tourism businesses -- Chapter 25. Sustainable tourism and an analysis of opportunities for and challenges to researchers and professionals -- Chapter 26. Adoption of the sharing economy in the tourism and hospitality industry in Developing countries. |
| Subject: |
Hospitality industry. - |
| Online resource: |
http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-6684-4645-4 |
| ISBN: |
9781668446461 (electronic bk.) |