MARC 主機 00000nam a2200409 a 4500
001 00275848
006 m d
007 cr nn muauu
008 220520s2022 pau fsb 001 0 eng d
020 9781799891505 (electronic bk.)
020 9781799891482
020 1799891496
020 9781799891499|qsoftcover
020 1799891488
035 (CaBNVSL)slc00002597
035 (OCoLC)1319603848
040 CaBNVSL|beng|cCaBNVSL|dCaBNVSL
041 0 eng
050 4 TX631|b.G24 2022eb
082 04 641.013|223
245 00 Gastronomy, hospitality, and the future of the restaurant
industry|h[electronic resource] :|bpost-COVID-19
perspectives /|cAna Pinto Borges, António Lopes de Almeida
, Elvira Vieira, Rui Dias, and Paula Rodrigues, editors
260 Hershey, Pennsylvania :|bIGI Global,|c2022
300 1 online resource (322 p.)
504 Includes bibliographical references and index
505 0 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
520 3 "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."
650 0 Food tourism
650 0 Hospitality industry
650 0 COVID-19 Pandemic, 2020-|xEconomic aspects
655 4 Electronic books
700 1 Rodrigues, Paula Cristina Lopes
700 1 Dias, Rui
700 1 Vieira, Elvira
700 1 Almeida, Antonio Lopes de
700 1 Borges, Ana Pinto
710 2 IGI Global
856 40 |uhttp://services.igi-global.com/resolvedoi/
resolve.aspx?doi=10.4018/978-1-7998-9148-2
912 InfoSci|b111207274615
