Works matching DE "RESTAURANTS %26 the environment"
Results: 16
Astronomers find fast-food plans hard to swallow.
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- Nature, 2001, v. 411, n. 6837, p. 512, doi. 10.1038/35079263
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- Article
Consumers’ Willingness to Patronize Locally Sourced Restaurants: The Impact of Environmental Concern, Environmental Knowledge, and Ecological Behavior.
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- Journal of Hospitality Marketing & Management, 2017, v. 26, n. 6, p. 644, doi. 10.1080/19368623.2017.1263821
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- Article
The attractiveness of green restaurants among the youth.
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- Bulletin of the Transilvania University of Brasov, Series V: Economic Sciences, 2017, v. 10, n. 1, p. 79
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- Article
Study of indoor air quality level in various restaurants in Saudi Arabia.
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- Environmental Progress & Sustainable Energy, 2018, v. 37, n. 5, p. 1713, doi. 10.1002/ep.12859
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- Article
The occurrences and correlates of bullying and harassment in the restaurant sector.
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- Scandinavian Journal of Psychology, 2008, v. 49, n. 1, p. 59, doi. 10.1111/j.1467-9450.2007.00602.x
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- Article
How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015.
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- Current Issues in Tourism, 2019, v. 22, n. 13, p. 1551, doi. 10.1080/13683500.2017.1383368
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- Article
IN A "GREEN" RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS.
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- Kastamonu University Journal of Economics & Administrative Sciences Faculty / Kastamonu Üniversitesi Iktisadi ve Idari Bilimler Fakültesi Dergisi, 2017, v. 18, n. 1, p. 177
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- Article
Indoor air quality in a restaurant kitchen using margarine for deep-frying.
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- Environmental Science & Pollution Research, 2015, v. 22, n. 20, p. 15703, doi. 10.1007/s11356-015-4762-6
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- Article
Economic analysis of the water demand in the hotels and restaurants sector: Shadow prices and elasticities.
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- Water Resources Research, 2014, v. 50, n. 8, p. 6577, doi. 10.1002/2013WR014085
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- Article
Environmentally friendly practices among restaurants: drivers and barriers to change.
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- Journal of Sustainable Tourism, 2012, v. 20, n. 4, p. 551, doi. 10.1080/09669582.2011.621540
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- Article
Restaurant and food service life cycle assessment and development of a sustainability standard.
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- International Journal of Life Cycle Assessment, 2011, v. 16, n. 1, p. 40, doi. 10.1007/s11367-010-0234-x
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- Article
Environmental sustainability management in the foodservice industry: Understanding the antecedents and consequences.
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- Journal of Foodservice Business Research, 2016, v. 19, n. 5, p. 441, doi. 10.1080/15378020.2016.1185880
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- Article
Measuring, monitoring, and managing the green practices in mid-sized restaurants in China.
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- Journal of Foodservice Business Research, 2016, v. 19, n. 1, p. 64, doi. 10.1080/15378020.2016.1129221
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- Article
The Eco-Restaurant of the Future: A Case Study.
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- 2014
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- Publication type:
- Case Study
Exploring consumer perceptions of green restaurants in the US.
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- Tourism & Hospitality Research, 2010, v. 10, n. 4, p. 286, doi. 10.1057/thr.2010.17
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- Article
Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro.
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- Sustainability (2071-1050), 2018, v. 10, n. 2, p. 562, doi. 10.3390/su10020562
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- Article