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APPLICATION OF THE METHODOLOGY OF COMMUNICATION SKILLS TRAINING FOR EMPLOYEES OF HOTEL COMPANIES, BASED ON IMMERSION INTO THE VIRTUAL WORLD.
- Published in:
- Czech Hospitality & Tourism Papers, 2022, v. 18, n. 36, p. 18
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- Article
Innovating in the Tourism Industry Through Virtual Reality (VR) and Education in the Hotel Business: VR-Enhanced Three-Phase Future Hotel Staff Training.
- Published in:
- International Journal of Smart Education & Urban Society (IJSEUS), 2022, v. 13, n. 1, p. 1, doi. 10.4018/IJSEUS.309955
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- Article
COMPARISON OF INCIDENCE OF FAIRGROUND FOOD AND TRADITIONAL REGIONAL FOOD AT CZECH GASTRONOMY EVENTS: A FIELD STUDY.
- Published in:
- Czech Hospitality & Tourism Papers, 2021, v. 17, n. 34, p. 4
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- Publication type:
- Article
"Pale Lager and Double Carp Fries, Please". The McDonaldization of the Culinary Culture in the Czech Republic.
- Published in:
- Food Economy / Economia Agro-Alimentare, 2020, v. 22, n. 1, p. 1, doi. 10.3280/ecag1-2020oa10067
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- Article
SERVICE BLUEPRINTING AND DISCRETE SIMULATION IN HOSPITALITY PRACTICE (CASE STUDY).
- Published in:
- 2016
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- Publication type:
- Case Study
SONDA DO STAVU MARKETINGOVÝCH SYSTÉMŮ ČESKÝCH HOTELOVÝCH SPOLEČNOSTÍ.
- Published in:
- Czech Hospitality & Tourism Papers, 2013, v. 9, n. 20, p. 76
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- Publication type:
- Article