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Sustainability in the Hospitality Industry 2nd Ed [0-415-53124-1; 0-203-11626-7] Sloan, Philip

år:2013
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Användare som var intresserade av denna artikel tittade även på följande:
  1. Sloan, P. SUSTAINABILITY IN THE HOSPITALITY INDUSTRY: PRINCIPLES OF SUSTAINABLE OPERATONS. , 2009.: 1-371. Länk till SFX för denna post
  2. King, C. Bridging the gap: An examination of the relative alignment of hospitality research and industry priorities. International journal of hospitality management 30.1: 157-166. Länk till SFX för denna post
  3. Schubert, F. Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research 10.4 (2010): 286-300. Länk till SFX för denna post
  4. Middleton, Victor C. How sustainable is Mekong tourism? Sustainable tourism: A marketing perspective. : Butterworth-Heinemann,, 1998. Länk till SFX för denna post
  5. Harris, R. Chapter 11 - Ecotourism : the conscience of sustainable tourism. Sustainable tourism. Länk till SFX för denna post
  6. Conn, D. Good Food: Sustainable Food and Farming in the Pacific Northwest. Library Journal 135.7 (2010): 54-. Länk till SFX för denna post
  7. Dutta, Kirti, K. A Comparative Study of Consumers' Green Practice Orientation in India and the United States: A Study from the Restaurant Industry. Journal of Foodservice Business Research 11.3 (2008): 269-285. Länk till SFX för denna post
  8. Candela, G. Sustainable Tourism. : Springer Berlin Heidelberg :.: 549-585. Länk till SFX för denna post
  9. EPSTEIN, MARC J. Making Sustainability Work. Making Sustainability Work : Best Practices in Managing and Measuring Corporate Social, Environmental, and Economic Impacts. : Berrett-Koehler Publishers, Inc.,, 2014.: 288-288. Länk till SFX för denna post
  10. DiPietro, Robin B. Green practices in upscale foodservice operations: Customer perceptions and purchase intentions. International journal of contemporary hospitality management 25.5 (2013): 779-796. Länk till SFX för denna post
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