Quản trị Nhà hàng & Dịch vụ ăn uống: Recent submissions
Now showing items 46-50 of 51
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AUTHENTICITY AND FESTIVAL FOODSERVICE EXPERIENCES
(Pergamon, 2011)This paper investigates how the medieval festival visitor’s foodservice experience might augment negotiated aspects of event authenticity and prompt revisitation intent. A dualistic authenticity framework is applied to ... -
The effect of the wine tourism experience
(Diego, 2023)The international promotion of wine routes is leading to a growing demand for wine tourism activities. More and more tourists are choosing wine tourism as an option when planning their trips. Although the data are encouraging, ... -
Embedding food in place and rural development: Insights from the Bluefin Tuna Cultural Festival in Donggang, Taiwan
(Elservier, 2020)This paper examines the role of the “Bluefin Tuna Cultural Festival” in developing and sustaining regional identities within the context of rural regeneration, sustainability, and the creation of closer relationships ... -
From farm to fork: Is food tourism a sustainable form of economic development?
(Elservier, 2020)Food tourism events have become a large focus for economic development in rural and regional areas. Tourism has been a key driver of food festivals, where they play a role in attracting visitors and generating expenditure ... -
Responsible Beverage Service Practices: Comparison between India and Australia
(2018)Sale and consumption of alcoholic beverages have been rising globally. This is making the alcohol industry worth over $1344 billion today. This rise in alcohol consumption has not been without its gray shades in the form ...