search query: @indexterm Hotel and catering industry / total: 391
references: 245-254 / 391
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 titleyearauthor
245.
A service conundrum: can outstanding service be too good?
Cornell Hotel and Restaurant Administration Quarterly
2000 : OCT, VOL. 41:5, p. 40-50
 2000 Walsh, K.
246.
Managing for excellence: conclusions and challenges from a study of best practices in the U. S. lodging industry
Cornell Hotel and Restaurant Administration Quarterly
2000 : OCT, VOL. 41:5, p. 30-39
 2000 Dubé, L.
Enz, C. A.
Renaghan, L. M..
Siguaw, J. A.
247.
Best practices in service quality
Cornell Hotel and Restaurant Administration Quarterly
2000 : OCT, VOL. 41:5, p. 20-29
 2000 Enz, C. A.
Siguaw, J. A.
248.
Gastronomy and tourism: must every tourist wish be our command?
Tourist Review = Revue de Tourisme = Zeitschrift für Fremdenverkehr
2000 : VOL. 55:3, P. 36-39
 2000 Moulin, C.
249.
Plural forms in store networks: a model for store network evolution
International Review of Retail, Distribution and Consumer Research
2000 : OCT, VOL. 10:4, p. 369-387
 2000 Cliquet, G.
250.
Your kind of hotel. Where are you staying?
Management Today
2000 : OCT, p. 88-93
 2000 Upton, G.
251.
The German market for quick-service restaurants
Market Research Europe
2000 : NOV, VOL. 32, p. 119-177
 2000
252.
The Danish market for consumer foodservice
Market Research Europe
2000 : SEP, VOL. 32, p. 29-58
 2000
253.
Gratitude and gratuity: a meta-analysis of research on the service-tipping relationship
Journal of Socio-Economics
2000 : VOL. 29:2, p. 203-214
 2000 Lynn, M.
McCall, M.
254.
Employer strategies in the face of a national minimum wage: an analysis of the hotel sector
Industrial Relations Journal
2000 : SEP, VOL. 31:3, p. 206-219
 2000 Brown, D.
Crossman, A.
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