The Role of Sustainable Restaurant Practices in City Branding: The Case of Athens
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- Cláudia Seabra & Ketan Bhatt, 2022. "Tourism Sustainability and COVID-19 Pandemic: Is There a Positive Side?," Sustainability, MDPI, vol. 14(14), pages 1-14, July.
- Anna Katarzyna Mazurek-Kusiak & Agata Kobyłka & Natalia Korcz & Andrzej Soroka, 2022. "Holidays Abroad and the Eating Behavior of the Inhabitants of Poland," IJERPH, MDPI, vol. 19(23), pages 1-13, November.
- Zakaria Elkhwesky & Islam Elbayoumi Salem & Michal Varmus & Haywantee Ramkissoon, 2022. "Sustainable practices in hospitality pre and amid COVID‐19 pandemic: Looking back for moving forward post‐COVID‐19," Sustainable Development, John Wiley & Sons, Ltd., vol. 30(5), pages 1426-1448, October.
- Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.
- Dong-Shang Chang & Wei-De Wu, 2021. "Impact of the COVID-19 Pandemic on the Tourism Industry: Applying TRIZ and DEMATEL to Construct a Decision-Making Model," Sustainability, MDPI, vol. 13(14), pages 1-28, July.
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Keywords
restaurant experience; perceived quality; sustainable practices; gastronomy tourism city branding; COVID-19 Athens Greece;All these keywords.
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