| Institution: | 1. Dedman School of Hospitality, College of Business, Florida State University, 288 Champions Way, UCB 4112, P.O. Box 3062541, Tallahassee, FL 32306-2951, USA;2. School of Hotel, Restaurant and Tourism Management, University of South Carolina, Columbia, SC 29208, USA;3. Rosen College of Hospitality Management, University of Central Florida, 9907 Universal Blvd., Orlando, FL 32819, USA;4. Gulf Coast State College Institutional Effectiveness & Strategic Planning, Gulf Coast State College, Panama City, FL 32401, USA;1. School of Hospitality Administration, Boston University, 928 Commonwealth Avenue, Boston, MA 02215, USA;2. School of Applied Sciences, Department of Hotel Management, Ozyegin University, Cekmekoy, Istanbul 34794, Turkey;1. Institute of Tourism and Sustainable Development (TIDES), University of Las Palmas de Gran Canaria, Campus Universitario de Tafira, Módulo C, 35017 Las Palmas de Gran Canaria, Spain;2. University of Las Palmas de Gran Canaria, Faculty of Economics, Business and Tourism, Campus Universitario de Tafira, 35017 Las Palmas de Gran Canaria, Spain;1. School of Biological Sciences, Plymouth University, UK;2. Department of Nutrition and Food Science, American University of Beirut, Lebanon;3. Ewen Todd Consulting, Okemos, MI, USA;1. Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland;2. Päijät-Häme Social and Health Care Group, Centre for Environmental Health, P.O. Box 1100, 15871 Hollola, Finland;3. Natural Resources Institute Finland (Luke), Economics and Society, Latokartanonkaari 9, 00790 Helsinki, Finland |
