Results 91 to 100 of about 103,961 (315)
COVIDThis study aimed to evaluate the effects of the COVID-19 pandemic on food service operations in a Brazilian tourist area. It is a longitudinal observational study.
Eduarda Marcely Franco Souza +4 more
doaj +1 more source
AN INVESTIGATION OF THE DINIG-OUT BEHAVIOR OF ROMANIAN YOUNG PEOPLE [PDF]
Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie, 2013 Food services are basic services of the tourism offer. Unlike the other elements of the tourism product sold to a visitor, the offer of food units target to a high extent the residents.
BĂL TESCU CODRUŢA ADINA +1 more
doaj
Business Strategy and the Environment, EarlyView.ABSTRACT In response to growing global challenges, this study explores how social entrepreneurship within the Edible City movement contributes to building resilient, sustainable, and equitable urban food systems. Drawing on semistructured interviews with over 70 stakeholders across five cities—Berlin, Andernach, Oslo, Rotterdam, and Havana—we ...
Ina Säumel +6 more
wiley +1 more source
Did the ban on smoking reduce the revenue in pubs and restaurants in Norway? [PDF]
After 16 years of exemptions from the ban on indoor smoking in other places of work, Norway became the second country after Ireland to implement a smoke-free regime in pubs and restaurants.
Lund, Karl E., Melberg, Hans Olav
core
Clinical Images: A thorn injury, a sea‐borne culprit, and a tenosynovitis dilemma
Arthritis &Rheumatology, EarlyView.
Jacopo Ciaffi +8 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Restaurant Innovation: What Do Customers Want? [PDF]
Cactus, 2019 This article takes a customers’ perspective approach to reflect on the importance of innovation in the restaurant industry. Innovation in restaurants is vital for the business to remain distinct, to attract new customers, and to differentiate ...
Andreea Fortuna Şchiopu +1 more
doaj
Título: Restaurants fou tourists
, 1952 Precede al tít.: "France"Precede ó tít.: "France"Editor tomado de cubDatos del editor: Ed.
Anonymous
core
Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, EarlyView.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Despite more than 20 years of research into sustainable tourism, the environmental impact of the UK hospitality sector remains high. A growing body of research into the concept of a circular economy (CE) demonstrates that transitioning to this way of working has significant benefits both for the environment and business outcomes.
Danielle Farrow +2 more
wiley +1 more source