Current trends and practices in tourism:
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Lausanne ; Berlin
Peter Lang
[2023]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | 417 Seiten Illustrationen 21 cm, 539 g |
| ISBN: | 9783631905258 3631905254 |
Internformat
MARC
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| 264 | 1 | |a Lausanne ; Berlin |b Peter Lang |c [2023] | |
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| 653 | |a Tourism Management | ||
| 653 | |a Technology in Toursim | ||
| 653 | |a Covid-19 | ||
| 653 | |a Tourist‘s Behaviour | ||
| 653 | |a Alternative Tourism Types | ||
| 653 | |a Cultural Heritage | ||
| 653 | |a Gastronomy | ||
| 653 | |a Hotel Management | ||
| 653 | |a Marketing | ||
| 653 | |a Recreation | ||
| 653 | |a Tourism Industry | ||
| 653 | |a Tourism Management;Technology in Toursim;Covid-19;Tourist‘s Behaviour;Alternative Tourism Types;Cultural Heritage;Gastronomy;Hotel Management;Marketing;Recreation;Tourism Industry | ||
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Datensatz im Suchindex
| _version_ | 1808135057136680960 |
|---|---|
| adam_text |
TABLE
OF
CONTENTS
LIST
OF
CONTRIBUTORS
.
9
EMRE
ERBAS
CHAPTER
1
GEOSEMIOTICS
IN
BUILDING
MEMORABLE
GASTRONOMY
EXPERIENCE:
A
CASE
STUDY
OF
THE
FAT
DUCK
LONDON
.
15
YASAR
YIGIT
KAQMAZ
AND
ENGIN
UNGUREN
CHAPTER
2
CARRYING
CAPACITY
IN
THE
TOURISM
INDUSTRY:
ENSURING
SOCIAL
WELFARE
AND
PROTECTING
THE
ENVIRONMENT
.
29
VEDAT
KAYI§
AND
ATIF
AKKIL
CHAPTER
3
READY
FOOD
SECTOR
IN
GASTRONOMY
.
43
ALIKELE^
CHAPTER
4
CULTURAL
AND
HERITAGE
TOURISM
IN
TURKIYE
.
57
EMRAH
KESKIN,
FERZAN
AKTA^
AND
FATIH
YILMAZ
CHAPTER
5
CLOUD
KITCHEN
.
71
OZNUR
CUMHUR
AND
AYSUALTA^
CHAPTER
6
EVALUATION
OF
RAW
FOOD
NUTRITION
IN
TERMS
OF
GASTRONOMY
.
85
AHU
SEZG1N
CHAPTER
7
INDECISION
IN
FOOD
PREFERENCE
AND
WAYS
OF
COPING
WITH
ANXIETY
99
M.BAHADIR
KALIPCI
AND
ERKAN
KADIR
§IM§EK
CHAPTER
8
THE
EFFECT
OF
ORGANIZATIONAL
COMMUNICATION
ON
HAPPINESS:
AN
APPLICATION
ON
HOTEL
EMPLOYEES
.
109
ILKAY
YILMAZ
AND
NURTEN
BEYTER
CHAPTER
9
PRODUCTS
DEVELOPED
IN
GASTRONOMY
AND
THEIR
POTENTIAL
FOR
USE
OF
FOOD
AND
BEVERAGE
BUSINESSES
.
123
6
TABLE
OF
CONTENTS
ALI
SEN
AND
MUSTAFA
AKTURFAN
CHAPTER
10
A
POTENTIAL
GEOGRAPHICAL
INDICATION:
A
QUALITATIVE
STUDY
ON
AYRANCI
TOKALOGLU
DRIED
APRICOT
AS
A
GASTRONOMIC
VALUE
.
137
IRFAN
YAZICIOGLU
AND
RABIA
BOLUKBA§
CHAPTER
11
GASTRONOMY
TOURISM
AND
SOCIAL
MEDIA
.
153
YUNUS
EMRE
GURSOY
CHAPTER
12
TIMELINE
OF
SOCIAL-CRM
APPLICATIONS
.
161
YUNUS
GEZICI
AND
NESLIHAN
ONUR
CHAPTER
13
FOOD
CHOICE
AND
ETHNOCENTRISM*
.
173
MUSTAFA
MURAT
KIZANLIKLI
AND
NARYNGUL
MARGAZIEVA
CHAPTER
14
DIGITAL
ENTREPRENEURSHIP
IN
TOURISM
.
189
SEDA
SOKMEN
CHAPTER
15
TOURIST
AND
THE
"
OTHER
"
ENCOUNTER
.
203
CUNEYT
TOKMAK
AND
HAMED
ABDALLA
ABDALLA
CHAPTER
16
THE
IMPACT
OF
TOURISM
DEVELOPMENT
ON
SOCIO-CULTURAL
DETERIORATION:
THE
CASE
OF
ZANZIBAR
.
217
M1KA1L
KARA
CHAPTER
17
USE
OF
SMART
APPLICATIONS
IN
THE
TOURISM
SECTOR
.
229
BETUL
AKYOL
AND
YUKSEL
OZTURK
CHAPTER
18
AN
EVALUATION
OF
TOURISTIC
COUNTRY
IMAGE:
THE
CASE
OF
JET2HOLIDAYS
.
243
VOLKAN
BAHQECL
ISIL
OZGEN
AND
ELIF
^ENER
CHAPTER
19
CONSUMERS
ACCEPTANCE
OF
AND
ATTITUDE
TOWARDS
CULTURED
MEAT:
A
SURVEY
OF
POTENTIAL
CONSUMERS
IN
TURKEY
.
257
MELIH
KABADAYI
CHAPTER
20
DIGITAL
LEADERSHIP
IN
TOURISM
BUSINESSES
.
271
TABLE
OF
CONTENTS
7
ESNA
METE
CHAPTER
21
A
USE
OF
SOUS
VIDE
TECHNOLOGY
IN
GASTRONOMY
.
283
ESRA
DOGU
BAYKUT
CHAPTER
22
THE
IMPORTANCE
AND
APPLICATIONS
OF
SENSORY
EVALUATION
IN
GASTRONOMY
.
299
EBRU
ZENCIR
QIFTQ1
AND
DONU^
QIQEK
CHAPTER
23
RESEARCH
TENDENCY
OF
TOURISM
JOURNALS:
THE
CASE
OF
CORNELL
HOSPITALITY
QUARTERLY
.
309
HAKAN
TUNA
AND
NIHAL
KEMER
CHAPTER
24
USE
OF
DIGITAL
MENU
IN
TOURISM
BUSINESSES
.
325
ESIN
AYSEN
AND
BURCU
AY$ENUR
SAKLI
CHAPTER
25
SUSTAINABILITY
OF
THE
ELEMENTS
THAT
FORM
GAZIANTEP
GASTRONOMY
AND
EVALUATION
IN
TERMS
OF
CLIMATE
CHANGE
.
337
BERRIN
ONURLAR
CHAPTER
26
SUSTAINABLE
GASTRONOMY
.
349
BURCU
GULSEVIL
BELBER
AND
EBRU
GUNEREN
CHAPTER
27
SPIRITUAL
TOURIST
PROFILE
.
363
GONCA
GUZEL^AHIN
CHAPTER
28
IMPORTANCE
OF
PRODUCT
DEVELOPMENT
IN
TURKEY
'
S
GASTRONOMY
TOURISM
.
383
QAGLA
OZER
AND
FRANCK
GERARD
BRUWIER
CHAPTER
29
NOMENCLATURE
OF
CLASSIC
SAUCES
IN
GASTRONOMY
.
399 |
| any_adam_object | 1 |
| author2 | Yayla, Özgür Işın, Alper Yazicioğlu, İrfan |
| author2_role | edt edt edt |
| author2_variant | ö y öy a i ai i y iy |
| author_GND | (DE-588)1326725009 |
| author_facet | Yayla, Özgür Işın, Alper Yazicioğlu, İrfan |
| building | Verbundindex |
| bvnumber | BV049748423 |
| classification_rvk | QQ 900 |
| ctrlnum | (OCoLC)1437783430 (DE-599)DNB1315222493 |
| dewey-full | 338.4791 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.4791 |
| dewey-search | 338.4791 |
| dewey-sort | 3338.4791 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| format | Book |
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| id | DE-604.BV049748423 |
| illustrated | Illustrated |
| indexdate | 2024-08-23T00:12:42Z |
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| spelling | Current trends and practices in tourism Özgür Yayla, Alper Işin, İrfan Yazicioğlu, Fuat Bayram, Rabia Bölükbaş (eds.) Lausanne ; Berlin Peter Lang [2023] 417 Seiten Illustrationen 21 cm, 539 g txt rdacontent n rdamedia nc rdacarrier Gaststättengewerbe (DE-588)4071601-6 gnd rswk-swf Tourismusindustrie (DE-588)4466880-6 gnd rswk-swf Tourism Management Technology in Toursim Covid-19 Tourist‘s Behaviour Alternative Tourism Types Cultural Heritage Gastronomy Hotel Management Marketing Recreation Tourism Industry Tourism Management;Technology in Toursim;Covid-19;Tourist‘s Behaviour;Alternative Tourism Types;Cultural Heritage;Gastronomy;Hotel Management;Marketing;Recreation;Tourism Industry (DE-588)4143413-4 Aufsatzsammlung gnd-content Tourismusindustrie (DE-588)4466880-6 s Gaststättengewerbe (DE-588)4071601-6 s DE-604 Yayla, Özgür edt Işın, Alper edt Yazicioğlu, İrfan (DE-588)1326725009 edt Bayram, Fuat Sonstige oth Bölükbaş, Rabia Sonstige oth Peter Lang GmbH (DE-588)1065711506 pbl Erscheint auch als Online-Ausgabe Current Trends and Practices in Tourism Berlin : Peter Lang Verlag, 2023 Online-Ressource, 418 Seiten In Beziehung stehende Ressource 9783631912263 X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=6bb6fd9354694e12ae5f7542ea9f8987&prov=M&dok_var=1&dok_ext=htm Inhaltstext B:DE-101 application/pdf https://d-nb.info/1315222493/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=035090164&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p dnb 20240528 DE-101 https://d-nb.info/provenance/plan#dnb |
| spellingShingle | Current trends and practices in tourism Gaststättengewerbe (DE-588)4071601-6 gnd Tourismusindustrie (DE-588)4466880-6 gnd |
| subject_GND | (DE-588)4071601-6 (DE-588)4466880-6 (DE-588)4143413-4 |
| title | Current trends and practices in tourism |
| title_auth | Current trends and practices in tourism |
| title_exact_search | Current trends and practices in tourism |
| title_full | Current trends and practices in tourism Özgür Yayla, Alper Işin, İrfan Yazicioğlu, Fuat Bayram, Rabia Bölükbaş (eds.) |
| title_fullStr | Current trends and practices in tourism Özgür Yayla, Alper Işin, İrfan Yazicioğlu, Fuat Bayram, Rabia Bölükbaş (eds.) |
| title_full_unstemmed | Current trends and practices in tourism Özgür Yayla, Alper Işin, İrfan Yazicioğlu, Fuat Bayram, Rabia Bölükbaş (eds.) |
| title_short | Current trends and practices in tourism |
| title_sort | current trends and practices in tourism |
| topic | Gaststättengewerbe (DE-588)4071601-6 gnd Tourismusindustrie (DE-588)4466880-6 gnd |
| topic_facet | Gaststättengewerbe Tourismusindustrie Aufsatzsammlung |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=6bb6fd9354694e12ae5f7542ea9f8987&prov=M&dok_var=1&dok_ext=htm https://d-nb.info/1315222493/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=035090164&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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