Update search
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
NARROW
Format
Journal
Type
Date
Availability
1-2 of 2
Keywords: Food services
Close
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Sort by
Journal Articles
Beyond the plate: the role of brand activism on customer citizenship behaviour in the food services brands
Available to Purchase
Journal of Hospitality and Tourism Insights (2026) 9 (5): 2145–2164.
Published: 20 January 2026
... between activism brand perception and brand trust. Design/methodology/approach 284 data were collected and analysed by SmartPLS software. The research utilised a purposive sampling method to reach customers who had previously experienced food services involved in brand activism. Findings Activism...
Journal Articles
Sustainable value chain activities towards sustainable food services: a case study from Finland
Available to Purchase
Journal of Hospitality and Tourism Insights (2019) 2 (4): 409–424.
Published: 02 September 2019
...Irma Tikkanen; Leila Jaakkola Purpose The purpose of this paper is to present the sustainable value chain activities that have been implemented when providing sustainable food services and sustainable value. A municipal catering organisation in Finland is introduced as an example. Design...
