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Research in Hospitality Management Volume 8, 2018 - Issue 1: Slavery and Liberation in Hotels, Restaurants and Bars
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Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

Lieke SauerAcademy of Hotel and Facility Management, NHTV Breda University of Applied Sciences, Breda, The NetherlandsCorrespondence[email protected]
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Roy C. WoodAcademy of Hotel and Facility Management, NHTV Breda University of Applied Sciences, Breda, The NetherlandsORCID Iconhttp://orcid.org/0000-0001-7010-8023
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Pages 41-46 | Published online: 24 Aug 2018

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