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Refining hospitality in a post-pandemic landscape : tourist food choices through a latent class nested logit lens

Zhou, Heng; Song, Chunyu; Chi, Xiaoting; Li, Weiwei; … - In: International journal of hospitality management 117 (2024), pp. 1-15

Persistent link: https://www.econbiz.de/10014457837

"Can food waste be reduced?" : an investigation into food waste management in hospitality industry

Nair, Girish Karunakaran; Choudhary, Nidhi; Prasad, Swati - In: International Journal of Hospitality and Event Management 2 (2019) 2, pp. 135-154

Persistent link: https://www.econbiz.de/10012514992

Exploring the influence of tourist ethnocentrism and risk perception on the hospitality and tourism industry

Bremser, Kerstin; Abraham, Villy - In: EuroMed journal of business 19 (2024) 2, pp. 157-176

Persistent link: https://www.econbiz.de/10014556511

The private dining restaurant : the ideal restaurant of the future due to Covid-19?

Slivar, Iva - In: Proceedings of the ENTRENOVA - ENTerprise REsearch … 8 (2022) 1, pp. 181-187

This paper presents a model of a dislocated restaurant created based on dislocated hotels in Italy. This paper aims to … provide an innovative solution for new initiatives in the food and beverage industry experiencing great losses due to the … for developing and defining new concepts. The private dining restaurant model represents a hybrid modification between …

Persistent link: https://www.econbiz.de/10014308311

Traditional restaurant managers' use of sensory marketing to maintain customer satisfaction : findings from PLS-SEM and fsQCA

Silaban, Pantas H.; Chen, Wen-Kuo; Eunike, Ixora Javanisa; … - In: Cogent business & management 10 (2023) 1, pp. 1-22

ultimately lead to customer satisfaction based on sensory marketing that can serve as guidelines for restaurant managers. The …

Persistent link: https://www.econbiz.de/10014477188

Profiling Customers in the Hospitality Sector : An Approach Towards Market Segmentation in Hotels and Restaurants in Assam

Goswami, Dr. Sinmoy - 2018

establishments. A survey was conducted involving 210 hotel guests and 218 restaurant customers in Assam (India). The study revealed …

Persistent link: https://www.econbiz.de/10012915209

Customer incivility's antecedents and outcomes : a case study of Vietnamese restaurants and hotels

Bang Nguyen Viet; Phuc Nguyen My - In: Journal of hospitality and tourism insights 8 (2025) 1, pp. 223-240

Persistent link: https://www.econbiz.de/10015271433

Consumers' perspectives on service staff with disabilities in the hospitality industry

Kuo, Pei-Jou; Kalargyrou, Valentini - In: International journal of contemporary hospitality management 26 (2014) 2, pp. 164-182

Persistent link: https://www.econbiz.de/10010249700

A meta-analysis of behavioral intentions for environment-friendly initiatives in hospitality research

Gao, Yixing; Mattila, Anna S.; Lee, Seoki - In: International journal of hospitality management 54 (2016), pp. 107-115

Persistent link: https://www.econbiz.de/10011474057

E-menus : managing choice options in hospital foodservice

Hartwell, Heather; Johns, Nick; Edwards, John S. A. - In: International journal of hospitality management 53 (2016), pp. 12-16

Persistent link: https://www.econbiz.de/10011442939