Quản trị Nhà hàng & Dịch vụ ăn uống: Recent submissions
Now showing items 11-15 of 51
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Performing authenticity: Independent Chinese travellers’ tourism dining experiences in Europe
(2021)Authenticity seeking in dining experiences has focused on “perceptions” rather than “doing” and “sense-making”. This study aims to understand how independent Chinese travellers perform authenticity through their dining ... -
Does the Implementation of Robots in Hotels Influence the Overall TripAdvisor Rating? A Text Mining Analysis from the Industry 5.0 Approach
(Elservier, 2022)This research explores the relationship between customers’ emotions and sentiments generated by the interaction with robots in hotels and the potential effect on the hotel’s rating. To this end, text mining techniques are ... -
Laughing it off: How does leader humor alleviate employees’ compassion fatigue in service failure?
(Elservier, 2022)Compassion fatigue, which results from empathy, is associated with many negative consequences. However, limited attention has been devoted to the compassion fatigue of employees in the tourism and hospitality sector, p ... -
On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants
(The Authors, 2020)Concerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices ... -
A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide
(The Authors, 2021)This article gives some personal reflections on the luxury status of the most famous gastronomic bible — The Michelin Guide. The question being addressed — Is the Guide still considered a luxurious commodity? By using ...