por
Rafailova, Genka, editor.
Signatura topográfica preferida
306.4819 23
Fecha de publicación
2019
Resumen
This volume presents the results of Bulgarian and international tourism research, and brings together selected papers from the international conference ""Tourism and Innovations"" held in Varna, Bulgaria, in 2018. It contains theoretical and empirical approaches towards various aspects of tourism concerning both innovations in tourism development and in foreign languages education. As a whole, the book presents innovative solutions and processes in tourism, including management and staff training, provoked by today's opportunities and challenges for future tourism development. The first part i.
Formato:
Recursos electrónicos
Relevancia:
0.2004
por
Greed, Clara, 1948-
Signatura topográfica preferida
307.12160941 21
Fecha de publicación
1999
Formato:
Recursos electrónicos
Relevancia:
0.1970
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por
Burns, Peter (Peter M.)
Signatura topográfica preferida
306.4819 TOU
Fecha de publicación
2010
Formato:
Recursos electrónicos
Relevancia:
0.1936
por
Munar, Ana María.
Signatura topográfica preferida
338.4791 23
Fecha de publicación
2013
Resumen
This volume addresses the transformative power of tourism social media and offers novel theoretical and methodological approaches to its academic investigation. Acknowledging the collective value creation mechanisms of new media, the authors explore how technology nurtures, augments and modifies social or commercial interactions in tourism.
Formato:
Recursos electrónicos
Relevancia:
0.1793
por
Long, Lucy M., 1956-
Signatura topográfica preferida
641.3 CUL
Fecha de publicación
2013
Resumen
Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.
Formato:
Recursos electrónicos
Relevancia:
0.1617
por
Crane, Diana, 1933- editor.
Signatura topográfica preferida
302.23 23
Fecha de publicación
2016 2002
Formato:
Recursos electrónicos
Relevancia:
0.1547
por
Luo, Yuhua, editor.
Signatura topográfica preferida
338.4791 TOU
Fecha de publicación
2022
Formato:
Recursos electrónicos
Relevancia:
0.0831
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