Can They Manage in a Sustainable Way? The Role of International Destination Awards in Beach Management
Yılmaz, Emine, Perna, Fernando, Azevedo, Paula Serdeira, Custódio, Maria João, Çeken, Hüseyin
Volume 12 (2022): Issue 1 (December 2022)
Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing
Čaušević, Amra, Fusté-Forné, Francesc
The Relationship Between Environmental Sensitivity, Ecological Attitude, and the Ecological Product purchasing Behaviour of Tourists
Yayla, Özgür, Keskin, Emrah, Keles, Hüseyin
Technology Induction in Education During COVID-19 is Recreation or a Curse?: Integration of Technological and Behavioral Factors from the Students’ Perspective
Khan, Muhammad Rahies, Siddiqui, Faiza, Khan, Mubashir Ali, Rasool, Yasir
Model of Quality Management Systems adoption in the hotel industry: A case study of hotels in Zimbabwe
Basera, Vitalis, Mwenje, Judy
Social Carrying Capacity in Island Destinations: Interpreting Visitors’ Opinions in Madeira Island
Mota, Luís, Franco, Mara, Santos, Rossana
Dimensions of Destination Attractiveness in Cape Coast
Richmond, Sakyi, Cornelius, Tengan
The Importance of Intrinsic and Extrinsic Local Olive Oil Attributes for Tourists: Evidence from a Mediterranean Destination
Čehić, Ana, Canavari, Maurizio, Oplanić, Milan, Cerjak, Marija
Innovation in Quick Service Restaurants (QSRs): A Future Perspective
Singh, Rajesh, Sarangal, Rajani Kumari
Towards Green Travel: Application of Principles of Ecological Tourism in the Russian Glamping Market
Dorofeeva, Anastasia R.
Eating, drinking and travelling for fun. Backward to ‘Tourism and Gastronomy’ and forward to the Covidocene
Marques da Silva, António José