Sustainability à la carte: A systematic review of green restaurant research (2010-2023)-Reference-Cited by-同舟云学术

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Sustainability à la carte: A systematic review of green restaurant research (2010-2023)

Published:2024-04 Issue:4 Volume:41 Page:508-537
ISSN:1054-8408
Container-title:Journal of Travel & Tourism Marketing
language:en
Short-container-title:Journal of Travel & Tourism Marketing

Author:

Yong Rachel Yuen May¹^ORCID,Chua Bee-Lia¹^ORCID,Fakfare Pipatpong²^ORCID,Han Heesup³^ORCID

Affiliation:

1. Department of Food Service and Management, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

2. School of Humanities and Tourism Management, Bangkok University, Khlong Luang District, Pathum Thani, Thailand

3. College of Hospitality and Tourism Management, Sejong University, Seoul, Korea

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10548408.2023.2293014

Reference90 articles.

1. Investigating the association between publication performance and the work environment of university research academics: a systematic review

2. The theory of planned behavior

3. Corporate Social Responsibility

4. What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

5. On Finding the Natural Number of Topics with Latent Dirichlet Allocation: Some Observations

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1. Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies;Food Research International;2024-10

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3. The menu: Private chef dining experienscape in the sharing economy;International Journal of Hospitality Management;2024-07

4. Wellness tourism experience and destination brand love;Journal of Travel & Tourism Marketing;2024-07

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