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Handbook of research on sustainable tourism and hotel operations in global hypercompetition

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of research on sustainable tourism and hotel operations in global hypercompetition/ Hakan Sezerel, Bryan Christiansen.
其他作者:	Sezerel, Hakan,
出版者:	Hershey, Pennsylvania :IGI Global, : 2023.,
面頁冊數:	1 online resource (677 p.) :ill., map
內容註:	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.
標題:	Hospitality industry. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-6684-4645-4
ISBN:	9781668446461 (electronic bk.)

Handbook of research on sustainable tourism and hotel operations in global hypercompetition
Handbook of research on sustainable tourism and hotel operations in global hypercompetition[electronic resource] /Hakan Sezerel, Bryan Christiansen. - Hershey, Pennsylvania :IGI Global,2023. - 1 online resource (677 p.) :ill., map - Advances in public policy and administration (APPA) book series. - Advances in public policy and administration (APPA) book series..

Includes bibliographical references and index.

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.

"This publication will add value to the hospitality, recreation, and tourism industry via empirical research, theoretical development, and current best practices, especially considering the increased global hypercompetition following the recent pandemic"--

ISBN: 9781668446461 (electronic bk.)Subjects--Topical Terms:

614959
Hospitality industry.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX911 / .H363 2023eb

Dewey Class. No.: 647.94

Handbook of research on sustainable tourism and hotel operations in global hypercompetition
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300 $a 1 online resource (677 p.) : $b ill., map
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504 $a Includes bibliographical references and index.
505 0 $a 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.
520 $a "This publication will add value to the hospitality, recreation, and tourism industry via empirical research, theoretical development, and current best practices, especially considering the increased global hypercompetition following the recent pandemic"-- $c Provided by publisher.
650 0 $a Hospitality industry. $3 614959
650 0 $a Sustainable tourism. $3 1284050
650 0 $a Globalization. $3 540217
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Sezerel, Hakan, $d 1981-. $3 3675417
700 1 $a Christiansen, Bryan, $d 1960-. $3 3675418
710 2 $a IGI Global. $3 1361470
830 0 $a Advances in public policy and administration (APPA) book series. $3 3510447
856 4 0 $u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-6684-4645-4