Gastronomy, hospitality, and the future of the restaurant industry: post-COVID-19 perspectives
"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."
Gespeichert in:
| Weitere Verfasser: | , , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) :
IGI Global,
2022.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "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." |
| Beschreibung: | 21 PDFs (322 pages) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781799891505 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
Internformat
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| 245 | 0 | 0 | |a Gastronomy, hospitality, and the future of the restaurant industry |b post-COVID-19 perspectives |c Ana Pinto Borges, António Lopes de Almeida, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : |b IGI Global, |c 2022. | |
| 300 | |a 21 PDFs (322 pages) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "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." | |
| 530 | |a Also available in print. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 588 | |a Description based on title screen (IGI Global, viewed 05/20/2022). | ||
| 650 | 0 | |a COVID-19 Pandemic, 2020- |x Economic aspects. | |
| 650 | 0 | |a Food tourism. | |
| 650 | 0 | |a Hospitality industry. | |
| 700 | 1 | |a Almeida, Antonio Lopes de, |e editor. | |
| 700 | 1 | |a Borges, Ana Pinto, |e editor. | |
| 700 | 1 | |a Dias, Rui, |e editor. | |
| 700 | 1 | |a Rodrigues, Paula Cristina Lopes, |e editor. | |
| 700 | 1 | |a Vieira, Elvira, |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
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| 856 | 4 | 0 | |l FWS01 |p ZDB-98-IGB |q FWS_PDA_IGB |u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-9148-2 |3 Volltext |
| 912 | |a ZDB-98-IGB | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-98-IGB-00275848 |
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| adam_text | |
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| author2 | Almeida, Antonio Lopes de Borges, Ana Pinto Dias, Rui Rodrigues, Paula Cristina Lopes Vieira, Elvira |
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| author_facet | Almeida, Antonio Lopes de Borges, Ana Pinto Dias, Rui Rodrigues, Paula Cristina Lopes Vieira, Elvira |
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| contents | 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. |
| ctrlnum | (CaBNVSL)slc00002597 (OCoLC)1319603848 |
| dewey-full | 641.013 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.013 |
| dewey-search | 641.013 |
| dewey-sort | 3641.013 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-98-IGB-00275848 |
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| indexdate | 2024-11-26T14:51:58Z |
| institution | BVB |
| isbn | 9781799891505 |
| language | English |
| oclc_num | 1319603848 |
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| physical | 21 PDFs (322 pages) Also available in print. |
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| spelling | 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. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : IGI Global, 2022. 21 PDFs (322 pages) text rdacontent electronic isbdmedia online resource rdacarrier Includes bibliographical references and index. 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. Restricted to subscribers or individual electronic text purchasers. "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." Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 05/20/2022). COVID-19 Pandemic, 2020- Economic aspects. Food tourism. Hospitality industry. Almeida, Antonio Lopes de, editor. Borges, Ana Pinto, editor. Dias, Rui, editor. Rodrigues, Paula Cristina Lopes, editor. Vieira, Elvira, editor. IGI Global, publisher. Print version: 1799891488 9781799891482 FWS01 ZDB-98-IGB FWS_PDA_IGB http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-9148-2 Volltext |
| spellingShingle | Gastronomy, hospitality, and the future of the restaurant industry post-COVID-19 perspectives 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. COVID-19 Pandemic, 2020- Economic aspects. Food tourism. Hospitality industry. |
| title | Gastronomy, hospitality, and the future of the restaurant industry post-COVID-19 perspectives |
| title_auth | Gastronomy, hospitality, and the future of the restaurant industry post-COVID-19 perspectives |
| title_exact_search | Gastronomy, hospitality, and the future of the restaurant industry post-COVID-19 perspectives |
| title_full | 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. |
| title_fullStr | 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. |
| title_full_unstemmed | 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. |
| title_short | Gastronomy, hospitality, and the future of the restaurant industry |
| title_sort | gastronomy hospitality and the future of the restaurant industry post covid 19 perspectives |
| title_sub | post-COVID-19 perspectives |
| topic | COVID-19 Pandemic, 2020- Economic aspects. Food tourism. Hospitality industry. |
| topic_facet | COVID-19 Pandemic, 2020- Economic aspects. Food tourism. Hospitality industry. |
| url | http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-9148-2 |
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