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  3. Vol. 2 No. 1 (2019): Spring

Vol. 2 No. 1 (2019): Spring

Published: 2019-06-03

Conceptual Paper

  • Hospitality Intelligence: Evolution, Definition and Dimensions

    Godwin-Charles Ogbeide
    1-20
    • PDF

Research

  • The duality of a pastry chef's creative process A portraiture study

    Kai-Sean Lee, Denise Blum, Li Miao, Stacy R Tomas
    21-29
    • PDF
  • Minority entrepreneurship Minority entrepreneurship: Examining black small business owners in the hospitality industry

    Gilpatrick D Hornsby
    30-48
    • PDF
  • Sustainable practices in the bed and breakfast industry Barriers and opportunities for success

    Nichole Hugo, Daniel Plunkett
    49-57
    • PDF

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Events and Tourism Review
ISSN: 2577-056X

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