par
Pinto Borges, Ana, author.
Numéro de rayon préféré
641.013 GAS
Date de publication
2022
Résumé
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 :
Ressources électroniques
Pertinence:
0.9502
par
Dixit, Saurabh Kumar, 1979- editor.
Numéro de rayon préféré
641.013 ROU
Date de publication
2019
Format :
Ressources électroniques
Pertinence:
57336.1875
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par
Kline, Carol, editor.
Numéro de rayon préféré
174.991 ANI
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
67234.9531
par
Bellini, Nicola.
Numéro de rayon préféré
641.013
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.8702
par
Croce, Erica, author.
Numéro de rayon préféré
338.4791 CRO
Date de publication
2017
Résumé
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 :
Livres
Pertinence:
50828.6992
par
Everett, Sally, 1941-
Numéro de rayon préféré
338.4791 EVE
Date de publication
2016
Format :
Livres
Pertinence:
67234.0078
par
Hall, C. Michael.
Numéro de rayon préféré
641.013
Date de publication
2016
Format :
Ressources électroniques
Pertinence:
63389.7383
par
Frost, Warwick, author.
Numéro de rayon préféré
641.013 GAS
Date de publication
2016
Résumé
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 :
Ressources électroniques
Pertinence:
60137.5469
par
Everett, Sally.
Numéro de rayon préféré
641.013
Date de publication
2016
Résumé
A student-focused, research-informed, relevant book for anyone interested in food and drink tourism.
Format :
Ressources électroniques
Pertinence:
71878.1484
par
Girling, Robert Henriques, author.
Numéro de rayon préféré
338.4791068 GIR
Date de publication
2015
Résumé
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 :
Ressources électroniques
Pertinence:
49103.6680
par
Timothy, Dallen J., author.
Numéro de rayon préféré
641.592
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
77628.8594
par
Lonely Planet Publications (Firm)
Numéro de rayon préféré
641.3009 FOO
Date de publication
2012
Résumé
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 :
Caractères normaux
Pertinence:
0.7491
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