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Gastronomy, hospitality, and the future of the restaurant industry[electronic resource] :post-COVID-19 perspectives /

レコード種別:	コンピュータ・メディア : 単行資料
[NT 15000414] null:	641.013
タイトル / 著者:	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.
その他の著者:	Rodrigues, Paula Cristina Lopes.
出版された:	Hershey, Pennsylvania : : IGI Global,, 2022.
記述:	1 online resource (322 p.)
主題:	Food tourism.
主題:	Hospitality industry.
主題:	COVID-19 Pandemic, 2020- - Economic aspects.
国際標準図書番号 (ISBN) :	9781799891505 (electronic bk.)
国際標準図書番号 (ISBN) :	9781799891482
国際標準図書番号 (ISBN) :	1799891496
国際標準図書番号 (ISBN) :	9781799891499
国際標準図書番号 (ISBN) :	1799891488
[NT 15000227] null:	Includes bibliographical references and index.
[NT 15000228] null:	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.
[NT 15000229] null:	"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."
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-9148-2

Gastronomy, hospitality, and the future of the restaurant industry[electronic resource] :post-COVID-19 perspectives /
Gastronomy, hospitality, and the future of the restaurant industrypost-COVID-19 perspectives /[electronic resource] :Ana Pinto Borges, António Lopes de Almeida, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors. - Hershey, Pennsylvania :IGI Global,2022. - 1 online resource (322 p.)

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.

"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."

ISBN: 9781799891505 (electronic bk.)Subjects--Topical Terms:

713028
Food tourism.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TX631 / .G24 2022eb

Dewey Class. No.: 641.013

Gastronomy, hospitality, and the future of the restaurant industry[electronic resource] :post-COVID-19 perspectives /
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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."
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