Noodle production and consumption: from agriculture to food tourism in Japan / Sangkyun Kim, Ashleigh Ellis
COTA(S): RE-1775
Communication richness: Why some guest complaints go right to the top-and others do not / Alex M. Susskind
COTA(S): RE-1268
Plantas silvestres comestíveis do Algarve / Anabela Romano, Sandra Gonçalves
COTA(S): 16628
Algarve Mediterrânico : Tradição, produtos e cozinhas / Maria Manuel Galvão, Vasco Célio e Bertílio Gomes
COTA(S): 16641; 16641.A
New performance indicators for water management in tourism / Stefan Gössling
COTA(S): RE-1193
Mobile tablet menus: attractiveness and impact of nutrition labeling formats on millennials’ food choices / Maryam F. Yepes
Congelação de alimentos / Mário Pereira Gonçalves
COTA(S): RP-924
Sustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues / Emily Moskwa, Freya Higgins-Desbiolles, Stuart Gifford
COTA(S): RE-926
Travel lifestyle preferences and destination activity choices of Slow Food members and non-members / Kuan-Huei Lee, Jan Packer, Noel Scott
Assessing tourism's global environmental impact 1900–2050 / Stefan Gössling, Paul Peeters