search query: @indexterm Hotel and catering industry / total: 391
references: 257-266 / 391
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257.
Characteristics and goals of family and owner-operated businesses in the rural tourism and hospitality sectors
Tourism Management
2000 : DEC, VOL. 21:6, p. 547-560
 2000 Getz, D.
Carlsen, J.
258.
Professional-development needs in Italy: Hoteliers identify the management skills that require improvement
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 72-78
 2000 Formica, S.
McCleary, K.
259.
International hospitality management: Identifying important skills and effective training
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 64-71
 2000 Kriegel, U.
260.
The French market for quick-service restaurants
Market Research Europe
2000 : JUN, VOL. 32, p. 159-214
 2000
261.
Hospitality-management competencies: Identifying managers' essential skills
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 52-63
 2000 Kay, C.
Russette, J.
262.
Ethical principles for the hospitality curriculum
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 44-51
 2000 Vallen, G.
Casado, M.
263.
Ethics: Communicating standards and influencing behavior
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 39-43
 2000 Stevens, B.
Brownell, J.
264.
Managing for effective workforce diversity
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 31-38
 2000 Iverson, K.
265.
A labor-management partnership: San Francisco's hotels and the employees' union try a new approach
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 14-29
 2000 Korshak, S. R.
266.
Successful relationships between hotels and agencies
Annals of Tourism Research
2000 : VOL. 27:3, p. 737-762
 2000 Medina-Munoz, D.
Garcia-Falcon, J. M.
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