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A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability
16 references·2 citing·48 second hop
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References

  • 2006Using thematic analysis in psychology193,725 cited
  • 2007Comparison of PubMed, Scopus, Web of Science, and Google Scholar: strengths and weaknesses5,030 cited
  • 2008Progress in information technology and tourism management: 20 years on and 10 years after the Internet—The state of eTourism research3,833 cited
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  • 2017Facilitating Empowerment and Self-Determination Through Participatory Action Research399 cited

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  • 2019Why should hotels go green? Insights from guests experience in green hotels361 cited
  • 2020Am I Fit for Tomorrow’s Labor Market? The Effect of Graduates’ Skills Development during Higher Education for the 21st Century’s Labor Market321 cited
  • 2016Sustainability in the hospitality industry317 cited
  • Cited by

    • 2022Fast food consumption value: examining the moderating role of process value23 cited
    • 2024Sustainable service product design method: Focus on customer demands and triple bottom line15 cited