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
Relevance:
0.9502
by
Dixit, Saurabh Kumar, 1979- editor.
Call Number
641.013 ROU
Publication Date
2019
Format:
Electronic Resources
Relevance:
57336.1875
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by
Kline, Carol, editor.
Call Number
174.991 ANI
Publication Date
2018
Format:
Electronic Resources
Relevance:
67234.9531
by
Bellini, Nicola.
Call Number
641.013
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.8702
by
Croce, Erica, author.
Call Number
338.4791 CRO
Publication Date
2017
Summary
This book explores how regions present themselves to tourists experiencing the culture, history, and ambience of a location through the food and wine they produce. It provides suggestions and guidelines for establishing a food-related tourism destination and discusses the environment, understanding the food tourist, supply issues, marketing, and best practice strategies. It also looks at numerous case studies from around the world.
Format:
Books
Relevance:
50828.6992
by
Everett, Sally, 1941-
Call Number
338.4791 EVE
Publication Date
2016
Format:
Books
Relevance:
67234.0078
by
Hall, C. Michael.
Call Number
641.013
Publication Date
2016
Format:
Electronic Resources
Relevance:
63389.7383
by
Frost, Warwick, author.
Call Number
641.013 GAS
Publication Date
2016
Summary
This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage.
Format:
Electronic Resources
Relevance:
60137.5469
by
Everett, Sally.
Call Number
641.013
Publication Date
2016
Summary
A student-focused, research-informed, relevant book for anyone interested in food and drink tourism.
Format:
Electronic Resources
Relevance:
71878.1484
by
Timothy, Dallen J., author.
Call Number
641.592
Publication Date
2015
Format:
Electronic Resources
Relevance:
77628.8594
by
Girling, Robert Henriques, author.
Call Number
338.4791068 GIR
Publication Date
2015
Summary
The Good Company tells the stories of over 30 inspiring companies around the world that are among the ethical leaders in the industry. The broad positive message is encouraging and enervating; each of the companies seeks to live up to the highest standard. The authors tell the steps they have taken and what has motivated them or enabled them to pursue such noble aims.
Format:
Electronic Resources
Relevance:
49103.6680
by
Lonely Planet Publications (Firm)
Call Number
641.3009 FOO
Publication Date
2012
Summary
The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format:
Regular print
Relevance:
0.7491
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