Contemporary Studies and Theories in Gastronomy and Food Science
Buch in deiner Nähe kaufen
Beschreibung
This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.
Autor*in
İrfan Yazicioğlu
Themen in »Contemporary Studies and Theories in Gastronomy and Food Science«
Alternative Tourism Types Covid-19 Cultural Heritage Gastronomy Hotel Management Marketing Recreation Technology in Toursim Tourism Industry Tourism Management Tourist‘s Behaviour