by
Okumus, Fevzi.
Call Number
338.4791
Publication Date
2014
Summary
The topic of this ebook was particularly chosen because of the importance of ethical and sustainability issues and concerns related to the hospitality and tourism industry in China during the past 30 years. The authors from the worldwide locations such as the USA, UK, New Zealand, Hong Kong, Macau, Taiwan, and Chinese mainland have contributed their innovative views significantly to the discussion. Most of the issues and concerns discussed in the chapters included in this ebook are generally related to the hospitality and tourism industry globally. In this ebook, the audience can view ethical
Format:
Electronic Resources
Relevance:
101657.3672
by
Taylor, Eunice.
Call Number
647.94
Publication Date
2015
Summary
The World Health Organization's website includes 'ten facts on food safety' which they say account for the main reasons why millions of people fall ill every year and many die as a result of eating unsafe food. Serious outbreaks of foodborne disease have been documented on every continent in the past decade, and in many countries rates of illnesses are increasing significantly. Given the scale of the problem, this ebook explores the ways in which government agencies and industry can work together to develop a comprehensive strategy to improve food safety management standards in the hospitality
Format:
Electronic Resources
Relevance:
87263.9922
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by
Pinto Borges, Ana, author.
Call Number
641.013 GAS
Publication Date
2022
Summary
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.
Format:
Electronic Resources
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87260.3047
by
DiPietro, Robin.
Call Number
647.940687 WOR
Publication Date
2010
Format:
Electronic Resources
Relevance:
71886.6797
by
Kotler, Philip, author.
Call Number
647.940688 KOT
Publication Date
2014
Format:
Books
Relevance:
4.7462
by
Okumus, Fevzi.
Call Number
338.4791
Publication Date
2015
Summary
This ebook investigates the following: trends in hospitality management research; customer loyalty in the hospitality industry; transitioning loyalty programmes; talent management and work-life balance: serive quality in China's hospitality and tourism industry; and sustainability issues and hospitality and tourism firms' strategies.
Format:
Electronic Resources
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3.9667
by
Acton, Q. Ashton.
Call Number
647.940285
Publication Date
2013
Format:
Electronic Resources
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3.2664
by
Peters, Mike, 1966-
Call Number
647.94 INN
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip066/2005036307.html
Relevance:
3.2346
by
Okumus, Fevzi.
Call Number
647.94 OKU
Publication Date
2014
Summary
This ebook on contemporary hospitality research addresses key issues and challenges in the hospitality and tourism field. Written by leading scholars in the hospitality and tourism field to contribute it: addresses productivity, quality and relationship marketing in service operations; explains and synthesizes major services operations research foci from the past century; presents a critical review of the human resources management (HRM) research in the generic HRM and the hospitality fields; evaluates the evolution of hospitality marketing research over the last 25 years and illustrates how t
Format:
Electronic Resources
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3.1891
by
Chen, Joseph S., editor.
Call Number
338.4791 23
Publication Date
2019
Format:
Electronic Resources
Relevance:
3.1818
by
Krebs, Rafael A., editor.
Call Number
306.4819 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
3.1692
by
Assaf, Albert.
Call Number
647.94
Publication Date
2018
Format:
Electronic Resources
Relevance:
3.1597
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