search query: @indexterm Hotel and catering industry / total: 391
references: 171-180 / 391
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171.
Optimizing restaurant-table configurations: specifying combinable tables
Cornell Hotel and Restaurant Administration Quarterly
2003 : FEB, VOL. 44:1, p. 53-60
 2003 Thompson, G. M.
172.
Guest perceptions of hotel quality: determining which employee groups count most
Cornell Hotel and Restaurant Administration Quarterly
2003 : FEB, VOL. 44:1, p. 43-52
 2003 Hartline, M. D.
Ross Wooldridge, B.
173.
Organizational citizenship: a comparison between part-time and full-time service employees
Cornell Hotel and Restaurant Administration Quarterly
2003 : FEB, VOL. 44:1, p. 33-42
 2003 Stamper, C. L.
Dyne, L. Van
174.
Employee selection: how simulations change the picture for minority groups
Cornell Hotel and Restaurant Administration Quarterly
2003 : FEB, VOL. 44:1, p. 25-32
 2003 Schmitt, N.
175.
International Hotel Companies in Russia: The Choice of Entry Mode
Journal of East-West Business
2002 : VOL 8:3-4, p. 83-102
 2002 Karhunen, P.
176.
The influence of music tempo and musical preference on restaurant patrons' behavior
Psychology & Marketing
2002 : NOV, VOL. 19:11, p. 895-917
 2002 Caldwell, C.
Hibbert, S.A.
177.
Service-delivery strategies: Three approaches to consulting for hospitality
Cornell Hotel and Restaurant Administration Quarterly
2002 : DEC, VOL. 43:6, p. 37-48
 2002 Walsh, K.
178.
The Effect of Internet Usage on Cooperation and Performance in Small Hotels
SAM Advanced Management Journal
2002 : SUMMER, VOL. 67:3, p. 31-39
 2002 Domke-Damonte, D.
Levsen, V. B.
179.
Evaluating capacity- and demand-management decisions at a ski resort
Cornell Hotel and Restaurant Administration Quarterly
2002 : DEC, VOL. 43:6, p. 25-36
 2002 Pullman, M. E.
Thompson, G. M.
180.
Understanding customer choices: a key to successful management of hospitality services
Cornell Hotel and Restaurant Administration Quarterly
2002 : DEC, VOL. 43:6, p. 15-24
 2002 Verma, R.
Plaschka, G.
Louviere, J. J.
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