Gastronomy, Hospitality, and the Future of the Restaurant Industry : Post-COVID-19 Perspectives / Ana Pinto Borges [and 4 others].

ISBN:

9781799891505

Title:

Author:

Pinto Borges, Ana, author.

Physical Description:

1 online resource (339 pages)

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Hospitality industry.

Added Author:

Format:

Electronic Resources

Electronic Access:

Click to View

Publication Date:

2022

Publication Information:

Hershey :

IGI Global,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.013 GAS	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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.

1 Olives and Touristic Experiences: The Case of the Olive Tree and Olive Oil Museum	p. 1
2 The Growing Importance of Gastronomy Tourism in China	p. 19
3 Analysis of the Traditional Gastronomic Offer as an Engine for Local Tourism Development: Guayas, Ecuador	p. 48
4 Importance of Mediterranean Nutrition in Tourism Businesses and Current Approaches	p. 71
5 Portuguese Mediterranean Diet as a Future Trend for Healthy and Sustainable Restaurant Consumption: A Post-COVID-19 Perception	p. 1
6 COVID-19, Food Safety, Risk Assessment, and Future Approaches in the Food Industry	p. 115
7 The Present and Future of Gastronomy Against Global Threats	p. 139
8 An Investigation of Key Success Factors for Kebab as an Example of Local Food Tourism in Bonab: Customer Perspectives	p. 165
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	p. 176
10 The Portuguese Hospitality and Restaurant Industry: Tax Challenges Post COVID-19	p. 191
11 Mass Masstige Index: Application in Wine Brands and the Importance in Restaurant Communication	p. 208
12 Restaurant Industry in the Tourist City of Eastern Europe: Post-COVID-19 Perspectives - The Case of Lviv, Ukraine	p. 220
13 Co-Creation of Destination Image and Food Tourism of the Emerging Economies	p. 244

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents