Evaluation of the Resilience of the Catering Industry in Hong Kong before and after the COVID-19 Outbreak Based on Point-of-Interest Data

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datacite.relatedItem.firstPage443
datacite.relatedItem.issue11
datacite.relatedItem.relatedIdentifierTypeISSN
datacite.relatedItem.relatedItemIdentifier2220-9964
datacite.relatedItem.relationTypeIsPublishedIn
datacite.relatedItem.titleIJGI
datacite.relatedItem.volume12
dc.contributor.authorYijia Liu
dc.contributor.authorWenzhong Shi
dc.contributor.authorYue Yu
dc.contributor.authorLinya Peng
dc.contributor.authorAnshu Zhang
dc.date.accessioned2025-05-14T14:59:18Z
dc.date.available2025-05-14T14:59:18Z
dc.date.issued2023
dc.identifier.doihttps://doi.org/10.3390/ijgi12110443
dc.identifier.otherjz000148-0440
dc.identifier.urihttps://tustorage.ulb.tu-darmstadt.de/handle/tustorage/27450
dc.publisherMDPI AG
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.ddc550
dc.titleEvaluation of the Resilience of the Catering Industry in Hong Kong before and after the COVID-19 Outbreak Based on Point-of-Interest Data
dc.typeArticle
dcat.distribution.pdfhttps://tustorage.ulb.tu-darmstadt.de/handle/tustorage/27451
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