Gastronomy, hospitality, and the future of the restaurant industry [electronic resource] : post-COVID-19 perspectives / Ana Pinto Borges, António Lopes de Almeida, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors
Chapter 1. Olives and touristic experiences: the case of the olive tree and olive oil museum -- Chapter 2. The growing importance of gastronomy tourism in China -- Chapter 3. Analysis of the traditional gastronomic offer as an engine for local tourism development: Guayas, Ecuador -- Chapter 4. Importance of Mediterranean nutrition in tourism businesses and current approaches -- Chapter 5. Portuguese mediterranean diet as a future trend for healthy and sustainable restaurant consumption: a post-COVID-19 perception -- Chapter 6. COVID-19, food safety, risk assessment, and future approaches in the food industry -- Chapter 7. The present and future of gastronomy against global threats -- Chapter 8. An investigation of key success factors for Kebab as an example of local food tourism in Bonab: customer perspectives -- Chapter 9. Tourism and gastronomy in the "new normal": building the case for the rise of consumer spiritual quest to feed the body, the mind, and the soul -- Chapter 10. The Portuguese hospitality and restaurant industry: tax challenges post COVID-19 -- Chapter 11. Mass masstige index: application in wine brands and the importance in restaurant communication -- Chapter 12. Restaurant industry in the tourist city of eastern Europe: post-COVID-19 perspectives the case of lviv, Ukraine -- Chapter 13. Co-creation of destination image and food tourism of the emerging economies
"The main objective of the book is to contribute to the dissemination of knowledge, both to academics and professionals, in the areas of Gastronomy and Hospitality, and consequently Tourism, defining strategies and planning options."
