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| book details |
Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives
Edited by
Ana Pinto Borges
, Edited by
António Lopes de Almeida
, Edited by
Elvira Pacheco Vieira
, Edited by
Rui Rosa Dias
, Edited by
Paula Rodrigues
This book is currently unavailable. Enquire to check if we can source a used copy
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| book description |
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.
| product details |
Normally shipped |
Enquiries only
Publisher |
IGI Global
Published date |
4 Mar 2022
Language |
Format |
Digital download and online
Pages |
322
Dimensions |
0 x 0 x 0mm (L x W x H)
Weight |
0g
ISBN |
978-1-7998-9150-5
Readership Age |
BISAC |
business & economics / industries / service industries
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