Licensed nutritionist offers families the opportunity for big (and small) celebrations throughout the year with fun, nutritionally diverse snack board ideas to please even the pickiest eaters.

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

The first book to bring together scholars, students, industry leaders, policy makers and related national institutes in collaboration across a range of case studies.

Gateway communities are those located adjacent to protected areas and are often the communities most impacted by tourism visitation and are dependent on tourism revenue. This book presents informed, interpreted, and nuanced approaches towards protect area management and conservation, based on bottom-up local experiences by the gateway communities.