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."
Saved in:
| Other Authors: | , , , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA)
IGI Global
2022.
|
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Summary: | "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." |
| Physical Description: | 21 PDFs (322 Seiten) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781799891505 |
| Access: | Restricted to subscribers or individual electronic text purchasers. |
Staff View
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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 Seiten) | ||
| 336 | |a text |2 rdacontent | ||
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| 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. | |
| 653 | |a Consumer Perspectives. | ||
| 653 | |a Emerging Economies. | ||
| 653 | |a Food Tourism. | ||
| 653 | |a Gastronomic Tourism. | ||
| 653 | |a Global Threats. | ||
| 653 | |a Healthy Restaurant Consumption. | ||
| 653 | |a Local Tourism Development. | ||
| 653 | |a Nutrition. | ||
| 653 | |a Organic Food Production. | ||
| 653 | |a Restaurant Communication. | ||
| 653 | |a Slow Food. | ||
| 653 | |a Tourism Businesses. | ||
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| 700 | 1 | |a Rodrigues, Paula Cristina Lopes |d 1970- |e editor. | |
| 700 | 1 | |a Vieira, Elvira |d 1977- |e editor. | |
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| author2 | Almeida, Antonio Lopes de 1966- Borges, Ana Pinto 1980- Dias, Rui 1960- Rodrigues, Paula Cristina Lopes 1970- Vieira, Elvira 1977- |
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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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| 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 Seiten) 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. Consumer Perspectives. Emerging Economies. Food Tourism. Gastronomic Tourism. Global Threats. Healthy Restaurant Consumption. Local Tourism Development. Nutrition. Organic Food Production. Restaurant Communication. Slow Food. Tourism Businesses. Almeida, Antonio Lopes de 1966- editor. Borges, Ana Pinto 1980- editor. Dias, Rui 1960- editor. Rodrigues, Paula Cristina Lopes 1970- editor. Vieira, Elvira 1977- editor. IGI Global, publisher. Print version: 1799891488 9781799891482 |
| 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. |
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