search query: @indexterm Hotel and catering industry / total: 391
references: 262-271 / 391
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 titleyearauthor
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.
267.
Partitioning seasonal employment in the hospitality industry
Tourism Management
2000 : OCT, VOL. 21:5, p. 461-471
 2000 Krakover, S.
268.
Marketing challenges for the next decade
Cornell Hotel and Restaurant Administration Quarterly
2000 : FEB, VOL. 41:1, p. 41-47
 2000 Dev, C. S.
Olsen, M. D.
269.
Marketing your hotel to and through intermediaries; an overlooked best practices
Cornell Hotel and Restaurant Administration Quarterly
2000 : FEB, VOL. 41:1, p. 73-83
 2000 Dubé, L.
Renaghan, L. M.
270.
Creating visible customer value: how customers view best-practice champions
Cornell Hotel and Restaurant Administration Quarterly
2000 : FEB, VOL. 41:1, p. 62-72
 2000 Dubé, L.
Renaghan, L. M.
271.
Best practices in human resources
Cornell Hotel and Restaurant Administration Quarterly
2000 : FEB, VOL. 41:1, p. 48-61
 2000 Enz, C. A.
Siguaw, J. A.
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