Quản trị Nhà hàng & Dịch vụ ăn uống: Recent submissions
Now showing items 6-10 of 51
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The effect of food tourism experiences on tourists’ subjective well-being
(Heliyon, 2024)Food has become a crucial factor in attracting tourists to destinations. Providing tourists with satisfying food experiences has become a significant concern for tourist destinations. This study examines how tourists’ ... -
Visitor preferences in rural gastronomic tourism environment and the related design implications
(Heliyon, 2024)Since COVID-19, people have suffered tremendous impacts in all aspects of their lives and work, with subtle changes in their environment preferences. The rural areas, with their natural green space, low density, and ... -
Sensory versus personal environment as antecedents of the creative food tourism experience
(Elservier, 2024)This research contributes to the study of food tourism by analyzing the antecedents and consequences of a novel concept named creative food tourism experience (CFTE). The paper is based on the Balance Theory and the Service ... -
How to promote sustainable wine tourism: Insights from Italian and French young adults
(Elservier, 2024)With over 40 million annual tourists visiting wineries, wine tourism is becoming an important source of revenue for wine businesses and local communities to preserve heritage in rural regions. It is perceived as a strategy ...