Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Buchkapitel (10) Publikationen, an denen Forscher/innen teilgenommen haben
2022
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Capítulo 7. The market power of older travellers and how they are portrayed: a practical approach to an increasing market segment
La gestión turística del patrimonio: una visión multidisciplinar (Thomson Reuters Aranzadi), pp. 165
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Cerveza
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 231-248
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Liderazgo, compasión y felicidad: Una apuesta de presente y futuro
El Happiness Management. Un cisne amarillo que vuela hacia el marketing social, la felicidad y el bienestar (Tirant Humanidades), pp. 319-336
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Luxury tourism in the new normal: In search of the new memorability
The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 513-532
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Michelin-starred restaurants and its contribution to luxury gastronomy tourism
The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 321-334
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Respuesta emocional
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 389-402
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Role of great wine capitals network in making wine tourism a competitive factor of a territory
Routledge Handbook of Wine Tourism (Taylor and Francis), pp. 308-318
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Senior travelers and wine tourism experience opportunities of an evolving market segment
Routledge Handbook of Wine Tourism (Taylor and Francis), pp. 213-223
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Structure Design for Gastronomy Applications
Food Engineering Series (Springer), pp. 177-193
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Structure design for gastronomy applications
Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155