Get started
Author

Gerrie du Rand

Observed names: Du Rand, Gerrie Elizabeth, G Du Rand, G Durand, G. E. Du Rand, GE du Rand, GERRIE DU RAND, GERRIE E. DU RAND, Gerrie Du Rand, Gerrie E Du Rand, Gerrie E du Rand, Gerrie E. Du Rand, Gerrie E. du Rand, Gerrie Elizabeth du Rand, Gerrie duRand
Observed institution: University of Pretoria
ORCID: 0000-0002-6689-7100
Observed ORCID: 0000-0002-6689-7100
OpenAlex ID: A5090725764
The Role of Local and Regional Food in Destination Marketing
2003 · Gerrie E. Du Rand, Ernie Heath, et al. · Journal of Travel & Tourism Marketing · 320
Towards a Framework for Food Tourism as an Element of Destination Marketing
2006 · G. E. Du Rand, E. Heath · Current Issues in Tourism · 285
PDF
The significance of traceability in consumer decision making towards Karoo lamb
2011 · Henriëtta J. du Plessis, Gerrie E. du Rand · Food Research International · 45
Quality characterization of wheat, maize and sorghum steamed breads from Lesotho
2013 · Pulane Nkhabutlane, Gerrie E du Rand, et al. · Journal of the Science of Food and Agriculture · 33
Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials
2022 · Nomzamo Magano, Gerrie du Rand, et al. · Foods · 17
PDF
Do South African Consumers have an Appetite for an Origin-based Certification System for Meat Products? A Synthesis of Studies on Perceptions, Preferences and Experiments
2017 · Johann F Kirsten, Hes Vermeulen, et al. · International journal on food system dynamics · 17
The power of food images to communicate important information to consumers
2012 · Hennie Fisher, Gerrie du Rand, et al. · International Journal of Consumer Studies · 16
PDF
Food consumption, lifestyle patterns, and body mass index of a group of white South African students
2018 · Annemarie T. Viljoen, Esther van der Spuy, et al. · International Journal of Consumer Studies · 15
Consumer perception of Karoo lamb as a product of origin and their consequent willingness to purchase
2011 · Tessa Weissnar, Gerrie du Rand · Food Research International · 14
Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho
2019 · Pulane Nkhabutlane, Henriëtte L. de Kock, et al. · Journal of Ethnic Foods · 13
PDF
Culinary mapping and tourism development in South Africa's Karoo region
2016 · GE du Rand, Ingrid Booysen, et al. · UpSpace Institutional Repository (University of Pretoria) · 13
PDF
The South African quick service restaurant industry and the wasteful company it keeps
2019 · Nadene Marx-Pienaar, Gerrie Du Rand, et al. · International Journal of Sustainable Development and Planning · 10
PDF
Preparing students for the future workplace: how online teaching and learning during the COVID-19 pandemic hone required transferable skills
2023 · Bertha Jacobs, Hanri Taljaard-Swart, et al. · Education + Training · 9
PDF
14. Local Food as a Key Element of Sustainable Tourism Competitiveness
2009 · Gerrie E. du Rand, Ernie Heath · Multilingual Matters eBooks · 9
Policy for the complex burden of malnutrition in Africa: a research agenda to bring consumers and supply chains together
2016 · Anne Marie Thow, Hettie Schönfeldt, et al. · Public Health Nutrition · 8
PDF
The standing of the curriculum for Consumer Studies as school subject in the South African context
2013 · Celia Booyse, Gerrie du Rand, et al. · UpSpace Institutional Repository (University of Pretoria) · 6
PDF
Eating and Drinking in Southern Africa
2020 · Gerrie du Rand, Hennie Fisher · Springer eBooks · 5
A Systems Approach to Food Waste Prevention in Food Service Operations: An Integrative Review.
2018 · Boineelo Pearl Lefadola, Annemarie T. Viljoen, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 5
Food Wastage: a Concern Across the South African Quick Service Restaurant Supply Chain
2018 · NADENE MARX-PIENAAR, GERRIE DU RAND, et al. · WIT transactions on ecology and the environment · 4
PDF
Retracted: Food traceability in the context of Karoo lamb: supply chain and consumer perspectives
2012 · Henriëtta du Plessis, Gerrie du Rand · International Journal of Consumer Studies · 3
A systems approach to food waste prevention in food service operations
2018 · Boineelo Pearl Lefadola, Annemarie T. Viljoen, et al. · UpSpace Institutional Repository (University of Pretoria) · 2
An importance-performance assessment of delegates' satisfaction with the catering component of courses offered by Continuing Education at the University of Pretoria
2013 · Agathe Deacon, Gerrie du Rand · UpSpace Institutional Repository (University of Pretoria) · 1
PDF
Local Food as a Key Element of Sustainable Tourism Competitiveness
2009 · GERRIE E. DU RAND, ERNIE HEATH · Multilingual Matters eBooks · 1
Sustainable Freshwater Fish to Table
2026 · Hennie Fisher, Gerrie du Rand · Routledge eBooks
Capturing the Economic Value of Mzansi’s Local Cuisine Through Storytelling in Tourism
2026 · Hennie Fisher, Zelmari Coetzee, et al. · International Conference on Tourism Research
PDF
Works count: 46
Citation count: 852
H-index: 11
I10-index: 12
Year
Topic
Type