http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Gastronomic sustainability solutions for community and tourism resilience
Title Page -- Copyright Page -- Book Series -- Table of Contents -- Detailed Table of Contents -- Preface -- Chapter 1: The Driving Force of Local Governments in the Sustainability of Gastronomy -- Chapter 2: Sustainable Gastronomy Tourism and Slow Food Movement -- Chapter 3: Climate Change Mitigation Through AI Solutions -- Chapter 4: Culinary Heritage as a Sustainable Tourism Product -- Chapter 5: Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism
Chapter 6: Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7: Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion -- Chapter 8: Farm Food and Beverage -- Chapter 9: Gastronomy Tourism -- Chapter 10: Local Development and Tourism Competitiveness -- Chapter 11: Optimizing Food Safety and Quality Assurance in the Hotel Industry -- Chapter 12: Preserving Flavor, Empowering Communities
Chapter 13: Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14: Sustainable Gastronomy of Street Food in Kolkata -- Chapter 15: A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index
[edited by] Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz.
Advances in hospitality, tourism, and the services industry book series