A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability

Autor:	Bui, Hien Thu, Filimonau, Viachaslau
Zdroj:	International Journal of Contemporary Hospitality Management, 2021, Vol. 33, Issue 10, pp. 3535-3563.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/IJCHM-03-2021-0330 Zobrazit plný text záznamu