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Bibliometric Analysis Of Sustainability In Gastronomy Research, Nihan Akdemir, Bilsen Bilgili
Bibliometric Analysis Of Sustainability In Gastronomy Research, Nihan Akdemir, Bilsen Bilgili
University of South Florida (USF) M3 Publishing
Sustainability can be called the ability to be permanent. The economic, social and ecological dimensions of sustainability are important in terms of gastronomy. The rapid development of gastronomy in recent years has led many studies in literature to discuss gastronomy from different perspectives. The aim of this study is to reveal the development of national and international research on sustainability in gastronomy over the years with bibliometric analysis. In this context, Web of Science (WOS) and ULAKBIM TR-Dizin databases were examined in the analysis of the data until February 2023. For this purpose, articles were selected from the relevant sources …
Industry 4.0 Applications Towards Sustainability In Hospitality: First Waves In The Guest Room, Sanjay Nadkarni, Florian Kriechbaumer, Natasa Christodoulidou, Marcus A. Rothenberger
Industry 4.0 Applications Towards Sustainability In Hospitality: First Waves In The Guest Room, Sanjay Nadkarni, Florian Kriechbaumer, Natasa Christodoulidou, Marcus A. Rothenberger
Journal of Global Business Insights
Digitalization is positioned as an important element for the future of hospitality related services, especially since the onset of the COVID-19 pandemic (Gursoy & Chi, 2020; Shin & Kang, 2020). Historically, digitalization focused on amplifying returns by increasing revenue and operational efficiency. The hospitality industry utilizes resources intensely to function well; and when used properly, technological improvements can optimize the development of a sustainable business model. This manuscript explores the role of recent innovations in digitalization, such as Big Data, the Internet of Things (IoT), and artificial intelligence (AI) in enabling environmental sustainability in hotels. These innovations become transparent …