Search Results for Tourism Management - Narrowed by: Food tourism.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dTourism$002bManagement$0026qf$003dSUBJECT$002509Subject$002509Food$002btourism.$002509Food$002btourism.$0026ps$003d300?dt=list2024-05-14T12:23:48ZThe Good Company : Sustainability in Hospitality, Tourism, and Wine / RObert Girling, Heather Gordy, Pamela Lanier.ent://SD_ILS/0/SD_ILS:2793152024-05-14T12:23:48Z2024-05-14T12:23:48Zby Girling, Robert Henriques, author.<br/>Call Number 338.4791068 GIR<br/>Publication Date 2015<br/>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.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2166934">Click to View</a><br/>Gastronomy, Hospitality, and the Future of the Restaurant Industry : Post-COVID-19 Perspectives / Ana Pinto Borges [and 4 others].ent://SD_ILS/0/SD_ILS:3001922024-05-14T12:23:48Z2024-05-14T12:23:48Zby Pinto Borges, Ana, author.<br/>Call Number 641.013 GAS<br/>Publication Date 2022<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6954604">Click to View</a><br/>