Scopus
Contemporary studies and theories in gastronomy and food science
Contemporary Studies and Theories in Gastronomy and Food Science · Aralık 2024
Makale Bilgileri
DergiContemporary Studies and Theories in Gastronomy and Food Science
Yayın TarihiAralık 2024
Scopus ID2-s2.0-85214188114
Özet
This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.
Yazarlar (5)
1
Irfan Yazicioğlu
2
Özgür Yayla
3
Alper Isin
4
Fuat Bayram
5
Eren Yalcin
Anahtar Kelimeler
Alternative tourism types
Covid-19
Cultural heritage
Gastronomy
Hotel management
Marketing
Recreation
Technology in toursim
Tourism industry
Tourism management
Tourist's behaviour
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Ankara Hacı Bayram Veli University
Ankara Turkey
Bolu Abant İzzet Baysal Üniversitesi
Bolu Turkey
İzmir Kâtip Çelebi Üniversitesi
Izmir Turkey
Selçuk Üniversitesi
Selçuklu Turkey