Handbook of research on sustainable tourism and hotel operations in global hypercompetition:
"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"--
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA)
IGI Global
2023.
|
| Schriftenreihe: | Advances in public policy and administration (APPA) book series.
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Zusammenfassung: | "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"-- |
| Beschreibung: | 34 PDFs (677 Seiten) : illustrations, map Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781668446461 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
Internformat
MARC
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| 245 | 0 | 0 | |a Handbook of research on sustainable tourism and hotel operations in global hypercompetition |c Hakan Sezerel, Bryan Christiansen. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) |b IGI Global |c 2023. | |
| 300 | |a 34 PDFs (677 Seiten) : |b illustrations, map | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 490 | 1 | |a Advances in public policy and administration (APPA) book series | |
| 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 wine tourism 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 management in Nepal: 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. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 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. | ||
| 530 | |a Also available in print. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 588 | |a Description based on title screen (IGI Global, viewed 11/12/2022). | ||
| 650 | 0 | |a Globalization. | |
| 650 | 0 | |a Hospitality industry. | |
| 650 | 0 | |a Sustainable tourism. | |
| 653 | |a Brand Equity. | ||
| 653 | |a Cultural Tourism. | ||
| 653 | |a Destination Development. | ||
| 653 | |a Disaster Tourism. | ||
| 653 | |a Geographical Information Systems (GIS) | ||
| 653 | |a Social Media. | ||
| 653 | |a Sustainable Gastronomy. | ||
| 653 | |a Sustainable Medical Tourism. | ||
| 653 | |a Sustainable Tourism. | ||
| 653 | |a Technology Acceptance Model. | ||
| 653 | |a Tourists With Disabilities. | ||
| 653 | |a Women in Tourism. | ||
| 700 | 1 | |a Christiansen, Bryan |d 1960- |e editor. | |
| 700 | 1 | |a Sezerel, Hakan |d 1981- |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
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| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
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| contents | 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 wine tourism 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 management in Nepal: 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. |
| ctrlnum | (CaBNVSL)slc00003783 (OCoLC)1336012697 |
| dewey-full | 647.94 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.94 |
| dewey-search | 647.94 |
| dewey-sort | 3647.94 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-98-IGB-00291267 |
| illustrated | Illustrated |
| indexdate | 2025-03-18T14:30:36Z |
| institution | BVB |
| isbn | 9781668446461 |
| language | English |
| oclc_num | 1336012697 |
| open_access_boolean | |
| owner | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 34 PDFs (677 Seiten) : illustrations, map Also available in print. |
| psigel | ZDB-98-IGB FWS_PDA_IGB ZDB-98-IGB |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | IGI Global |
| record_format | marc |
| series | Advances in public policy and administration (APPA) book series. |
| series2 | Advances in public policy and administration (APPA) book series |
| spelling | Handbook of research on sustainable tourism and hotel operations in global hypercompetition Hakan Sezerel, Bryan Christiansen. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) IGI Global 2023. 34 PDFs (677 Seiten) : illustrations, map text rdacontent electronic isbdmedia online resource rdacarrier 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 wine tourism 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 management in Nepal: 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. Restricted to subscribers or individual electronic text purchasers. "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"-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 11/12/2022). Globalization. Hospitality industry. Sustainable tourism. Brand Equity. Cultural Tourism. Destination Development. Disaster Tourism. Geographical Information Systems (GIS) Social Media. Sustainable Gastronomy. Sustainable Medical Tourism. Sustainable Tourism. Technology Acceptance Model. Tourists With Disabilities. Women in Tourism. Christiansen, Bryan 1960- editor. Sezerel, Hakan 1981- editor. IGI Global, publisher. Print version: 1668446456 9781668446454 Advances in public policy and administration (APPA) book series. |
| spellingShingle | Handbook of research on sustainable tourism and hotel operations in global hypercompetition Advances in public policy and administration (APPA) book series. 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 wine tourism 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 management in Nepal: 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. Globalization. Hospitality industry. Sustainable tourism. |
| title | Handbook of research on sustainable tourism and hotel operations in global hypercompetition |
| title_auth | Handbook of research on sustainable tourism and hotel operations in global hypercompetition |
| title_exact_search | Handbook of research on sustainable tourism and hotel operations in global hypercompetition |
| title_full | Handbook of research on sustainable tourism and hotel operations in global hypercompetition Hakan Sezerel, Bryan Christiansen. |
| title_fullStr | Handbook of research on sustainable tourism and hotel operations in global hypercompetition Hakan Sezerel, Bryan Christiansen. |
| title_full_unstemmed | Handbook of research on sustainable tourism and hotel operations in global hypercompetition Hakan Sezerel, Bryan Christiansen. |
| title_short | Handbook of research on sustainable tourism and hotel operations in global hypercompetition |
| title_sort | handbook of research on sustainable tourism and hotel operations in global hypercompetition |
| topic | Globalization. Hospitality industry. Sustainable tourism. |
| topic_facet | Globalization. Hospitality industry. Sustainable tourism. |
| work_keys_str_mv | AT christiansenbryan handbookofresearchonsustainabletourismandhoteloperationsinglobalhypercompetition AT sezerelhakan handbookofresearchonsustainabletourismandhoteloperationsinglobalhypercompetition AT igiglobal handbookofresearchonsustainabletourismandhoteloperationsinglobalhypercompetition |