Table of Contents

List of Contributors.
Aims and Submission Guidelines.
EDITORIAL BOARD.
Predictors of sustainable consumption in a tourism context: a CHAID approach.
The relationships between leisure behaviors and life satisfaction of foreign labors in Taiwan – the case of Thai labors.
Perceptions of job and hospitality industry characteristics on career decisions.
Recreation conflict of participants in different mode of water-based activities and their adoption choice.
Best practices in sustainability: German and Estonian hotels.
Health-care tourism in Singapore.
Investigating the differences in corporate governance between hospitality and nonhospitality firms.
Comparison of hospitality practitioners and student/practitioner work values.
Developing a food and wine segmentation and classifying destinations on the basis of their food and wine sectors.
Trip patterns of German tourists: A case of Majorca, Spain.
An importance–performance model of restaurant dining experience.
Hotel offer adjustments for senior citizen guests: perception of Swiss hoteliers.
Subject Index.
Advances in hospitality and leisure.
Advances in hospitality and leisure.
Copyright page.