Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives

Gastronomic tourism has made significant progress, but the COVID-19 pandemic has posed challenges. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives offers insights into food and gastronomy, hospitality, and management strategies. It is a valuable resource for professionals and students in the hospitality industry.

Format: Paperback / softback
Length: 315 pages
Publication date: 30 April 2022
Publisher: IGI Global

Gastronomic tourism has experienced significant growth in recent years, both in academia and within its own industry. However, the COVID-19 pandemic has posed challenges for many industries, including food tourism businesses, which have had to implement unique precautions to ensure the health and safety of global consumers. Despite the economic turbulence caused by the pandemic, there are numerous strategies available for the restaurant industry to thrive.

Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives offers a comprehensive examination of the latest research in food and gastronomy, focusing on their relationship with hospitality and tourism. The book highlights emerging themes and diverse approaches to understanding these topics. It serves as a timely and valuable resource for professionals, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academics, educators, and students.

The book covers a range of topics, including food tourism, organic food production, and restaurant communication. It provides insights into the challenges and opportunities that these sectors face in the post-COVID-19 era, and offers practical management strategies for the hospitality industry.

Food tourism, in particular, has experienced significant growth in recent years, with travelers seeking unique culinary experiences and cultural immersion. The pandemic has disrupted this sector, but there are opportunities for innovation and adaptation. For example, virtual food tours, online cooking classes, and food-related events can be used to reach new audiences and promote local cuisine.

Organic food production has also gained popularity in recent years, with consumers increasingly seeking healthier and more sustainable food options. The pandemic has highlighted the importance of food safety and hygiene, and organic farmers and producers have had to adapt their practices to meet these demands.

Restaurant communication is another critical aspect of the hospitality industry, as it plays a vital role in building customer relationships and promoting brand loyalty. The pandemic has challenged traditional communication channels, such as in-person dining, and has led to the development of new strategies, such as social media marketing and online ordering.

In conclusion, Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives provides a comprehensive and timely examination of the latest research in food and gastronomy, focusing on their relationship with hospitality and tourism. The book offers valuable insights and practical strategies for managers, business owners, entrepreneurs, and professionals in the hospitality industry, helping them navigate the challenges and opportunities of the post-COVID-19 era.

Dimension: 279 x 216 (mm)
ISBN-13: 9781799891499