Results 41 to 50 of about 4,223 (93)

Characteristics of wellness tourism users in “Merkur” Specialised Hospital

Mенаџмент у хотелијерству и туризму, 2017
Wellness tourism is one of the selective forms of tourism with good prospects of development in our country, especially due to its wealth in spas and thermal mineral springs.
Marijana Đurađević
doaj  

The relationship between the culinary preference and culinary satisfaction

Tourism and Hospitality Management, 2018
Purpose – South Africa is considered to be the least prepared culinary tourism destination in the world. This paper puts forth a model portraying the relationship between culinary preference and culinary satisfaction to be used to prepare South Africa as
Lisa-Mari Coughlan , Melville Saayman
doaj   +1 more source

[Review of the book Green Economy: Opportunities and Challenges An International Perspective, by Ishwar C. Dhingra

Tourism and Hospitality Management, 2023
Tatjana Špoljarić
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Youth tourism as a contributor to the development of Belgrade as a tourism destination

Mенаџмент у хотелијерству и туризму, 2017
An increase in young tourists has led to the creation of a new segment in the Tourism industry – youth tourism. It is becoming one of the largest sectors of the global tourism market and has high future growth potential that contributes to positive ...
Saša Stevanović, Jelena Milenković
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¿Qué quieres para tu última cena? La muerte y la comida en Llegada la hora, de Karla Zárate

SosQuua Revista Especializada en Gastronomía, 2019
Este texto discute brevemente la relación entre la comida y la muerte desde la novela Llegada la hora, de Karla Zárate. Para hacerlo, se analizarán tres aspectos ya pensados por la tradición dietética –la última cena, la carne que puede comerse y el ...
Manuel Barroso Chávez
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Business Analysis Top 100 Companies Of The Adriatic Region

Mенаџмент у хотелијерству и туризму, 2013
All market participants are affected by economic crisis that we have been witnessing the last few years. Consumers are less certain about their wages and employment, and they are forced to change their shopping habits toward buying cheaper products or ...
Dejan Sekulić, Marija Mandarić
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Análisis del bajón como banquete del cínico

SosQuua Revista Especializada en Gastronomía, 2019
El presente artículo analiza el ‘bajón’ como una propuesta de un banquete cínico; construido a partir de lo más común y necesario para el Hombre: el hambre. Además, utiliza la precariedad como un símil de palabras que muestra los sujetos concretos. Esto,
Consuelo Llanas Gámez
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The benefits of career development through e-learning

Mенаџмент у хотелијерству и туризму, 2013
This paper presents the advantages of e-learning compared to traditional learning in the career development. Recent studies have shown that most new jobs require skills that only minority of the workforce possess.
Milos Marinković, Danko Milasinović
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Tourism thought as a factor of tourism development in Serbia

Mенаџмент у хотелијерству и туризму, 2014
Tourism as a phenomenon, by its spatial, economic, sociological, psychological, cultural, political and other connotations, has no counterpart in any other phenomenon of the modern world.
Marija Lakićević, Milica Žarevac
doaj  

Research note: Understanding the relationship between service quality, service outcomes, and satisfaction in the spa industry

Tourism and Hospitality Management
Purpose – In a spa setting, customers expect to receive service outcomes (feeling better of well-being) after the service consumption. Service outcomes are important as they can affect customer satisfaction and repeat consumption in the spa industry ...
Sivanun SIVAPITAK, Aswin SANGPIKUL
doaj   +1 more source