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Gastronomy, hospitality, and the future of the restaurant industry: post-COVID-19 perspectives / Ana Pinto Borges, António Lopes de Almeida, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors. — 1 online resource — <URL:http://elib.fa.ru/ebsco/3299995.pdf>.

Record create date: 11/13/2021

Subject: Food tourism.; Hospitality industry.; COVID-19 Pandemic, 2020- — Economic aspects.; Accueil (Tourisme); Pandémie de COVID-19, 2020- — Aspect économique.; Economics.; Food tourism.; Hospitality industry.

Collections: EBSCO

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"The main objective of the book is to contribute to the dissemination of knowledge, both to academics and professionals, in the areas of Gastronomy and Hospitality, and consequently Tourism, defining strategies and planning options"--.

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Table of Contents

  • Cover
  • Title Page
  • Copyright Page
  • Book Series
  • Table of Contents
  • Detailed Table of Contents
  • Preface
  • Acknowledgment
  • Chapter 1: Olives and Touristic Experiences
  • 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
  • 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
  • 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
  • Chapter 9: Tourism and Gastronomy in the “New Normal”
  • Chapter 10: The Portuguese Hospitality and Restaurant Industry
  • Chapter 11: Mass Masstige Index
  • Chapter 12: Restaurant Industry in the Tourist City of Eastern Europe
  • Chapter 13: Co-Creation of Destination Image and Food Tourism of the Emerging Economies
  • Compilation of References
  • About the Contributors
  • Index

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