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Despite extensive research on corporate engagement in corporate social responsibility (CSR), studies on CSR communication in the hospitality and tourism industry are scarce. Deepening this line of research is necessary to understand properly the real effects of CSR communication on consumers'...
Many countries in Latin America have been offering hospitality and tourism programs in higher education, as tourism is becoming a major source of their gross domestic products (GDP). Despite the flourishing tourism activities and businesses in Latin America, few studies have been documented to...
The COVID 19 pandemic has forced educators and students to embrace e-learning. It has become urgent that educators expedite their efforts in establishing criteria to assess the overall effectiveness of e-learning, in which student emotional intelligence (EI) cultivation and development play an...
Sustainability of Dubai’s luxury brand – too many hotels?
In the recently published CABI tourism book Sustainable destination branding and marketing, chapter authors Andy Heyes and Sanjay Nadkarni discuss...
Monitoring projects at Higher Education Institutions attempt to contribute toward a better teaching-learning process in that they provide for academic cooperation. Through active methodologies, where the teacher is no more the instigator of the content centraliser, but rather the student, this is...
Food and beverage sector is a challenging sector which is growing and changing fast and including severe competition. Restaurants are an important part of the sector and in today's conditions it is vital them to be nourishing and satisfying and also free of problems in terms of cleanliness. In this...
The purpose of this study is to determine the reasons; "why are chefs always male" in the kitchens of hotels. Food cultures of countries, cooking techniques, eating styles are some of the subjects in the study area of gastronomy science. Chefs are one of the primary elements that contribute to the...