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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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.identifier.urihttps://tustorage.ulb.tu-darmstadt.de/handle/tustorage/27451
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.typepdf
dspace.entity.typeDistribution
relation.isDatasetOfDistribution552bb4b8-7e89-4540-a171-97ef49b5f7b7
relation.isDatasetOfDistribution.latestForDiscovery552bb4b8-7e89-4540-a171-97ef49b5f7b7

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