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Gastronomy, Hospitality, and the Future of the Restaurant Industry

Gastronomy, Hospitality, and the Future of the Restaurant Industry

Post-COVID-19 Perspectives

by Ana Pinto BorgesJeffrey Sachs Masayuki Susai and others
Hardback
Publication Date: 30/03/2022

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The current pandemic intensifies underlying structural bottlenecks and systemic inefficiencies. At the same time, it provokes the hasty adoption of innovations made possible by the already accelerating technological developments before being accompanied by necessary institutional and systemic adjustments. This leads to multidimensional crises as well as new socioeconomic challenges and prospects globally.

The book enables readers to anticipate separate, yet interrelated functional spheres of global socioeconomic reality, understand their structure, and recognize potential vulnerabilities and opportunities in light of the current pandemic and the induced transformations. It tackles global aspects of the crisis by means of standard and innovative economic policies at the national and international level, faces challenges by businesses and revealing models of effective transformations and strategies in the present circumstances, and discusses individual and collective societal problems in light of sustaining our constantly upgrading humanitarian values in the 21st century. It is ideal for academicians, master's or Ph.D. degree students, university teachers, and scientists working in the field of management, business, economics, computer science, and engineering.
ISBN:
9781799891482
9781799891482
Category:
Food manufacturing & related industries
Format:
Hardback
Publication Date:
30-03-2022
Publisher:
IGI Global
Country of origin:
United States
Pages:
315
Weight:
0.63kg

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