Work

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

Year: 2021

Type: article

Study design: Systematic Review

Source: International Journal of Contemporary Hospitality Management

DOI: 10.1108/ijchm-03-2021-0330

Authors: Hien Thu Bui, Viachaslau Filimonau

Institutions: Leeds Beckett University, Bournemouth University

Language: English

Topic: Environmental Sustainability in Business

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Responsible consumption and production

Open Access status: closed

OpenAlex ID: W3194882897

FWCI: 4.136

Cites: 161

Cited by: 28

Related to: 10