págs. 7-20
Portuguese visitors’ attitudes towards technology: a segmentation analysis
págs. 21-39
Explorando a Intersecção entre Economia Circular, Gastronomia e Sustentabilidade: uma Revisão do Discurso Atual
Andreia Filipa Antunes Moura, Vânia Costa, Eugénia Cristina Peixoto Godinho Lima Devile, Henrique Camões, Anna Beatriz Grangeiro Ribeiro Maia, Carla Melo
págs. 41-59
Autenticidade, Paisagens Alimentares e Marca dos Destinos: Uma reflexão no contexto do Turismo Gastronómico
Sandra Fernandes, Ana Paula Pais, Vera Margarida Cunha, Susana Maria Vasconcelos Mesquita
págs. 61-83
págs. 85-100
Merchants’ Perception Towards Tourism Development Under COVID-19 Pandemic in Iran: Investigating the Impact of Social Hospitality and Hospitable Behaviour
págs. 101-119
The Effect of Tourist Experience on Environmentally Responsible Behavior: the Mediating Role of Environmental Sensitivity
Üzeyir KEMENT, Murat Göral, Gül Erkol Bayram, Marco Valeri, Safia Ujudi Mchavu
págs. 121-139
The The effects of tourism can strain or ease development: a tale of three stakeholder groups in the Vhembe district (South Africa)
págs. 141-162
págs. 163-177
págs. 179-196
Smart specialization and tourism 4.0 as catalysts of regional development: a territorial marketing tool?
págs. 197-212
págs. 213-235
págs. 237-251
págs. 253-267
Slum tourism, why not? The potential of coastal slum as a tourist destination
Sri Aliah Ekawati, Mukti Ali, Andi Nurul Inayah, Ahmad Saiful Munir
págs. 269-289
Examining the key determinants of subjective well-being among hotel employees: the moderating role of psychological resilience
Elham Anasori, Mohammad Soliman, Aditya Ranjan, Mete Ünal Girgen
págs. 291-306
Tourist Preferences for Regional Food: a Study on Food Neophobia and Consumption Value Factors
págs. 307-325
Tourists’ characteristics, food tourism motivations, segmentation, and satisfaction: the case of Athens
págs. 327-348
págs. 349-370
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