Volume 22
Issue 4
Vol. 22 Issue 4 (2018)
Impress
Vol. 22 Issue 4 (2018), p. 133-144
FACTORS AFFECTING THE EMOTIONAL LABOR IN FOOD SERVICES – THE CASE OF VAN AS A TOURISM DESTINATION
Ibrahim Cetin, Onur Icoz, Ayhan Gokdeniz
DOI: 10.5937/turizam22-19040
DOI: 10.5937/turizam22-17398
TOWARDS FRAMEWORKING A STRATEGIC APPROACH FOR FESTIVAL TOURISM DESTINATION MARKETING AND MANAGEMENT: CASE STUDY OF ODISHA (INDIA)
Patitapaban Mohanty
DOI: 10.5937/turizam22-17398
DOI: 10.5937/turizam22-19125
STRATEGIC GUIDELINES FOR THE DEVELOPMENT OF MARINAS IN THE SEGMENT OF MEGA-YACHTS IN THE REPUBLIC OF CROATIA
Saša Škorić, Srećko Favro, Neven Šerić
DOI: 10.5937/turizam22-19125
DOI: 10.5937/turizam22-20635
FRANKFURT TABLE AS AN EXAMPLE OF GOOD PRACTICES OF BUSINESS ETHICS IN TOURISM
Ljubica Jurisin, Aleksandra S. Dragin, Tatjana Pivac, Kristina Košić, Ivana Blešić
DOI: 10.5937/turizam22-20635