haku: @indexterm restaurants / yhteensä: 148
viitteet: 112-121 / 148
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 otsikkovuositekijä
112.
Applying capacity-management science : The case of Browns Restaurants.
Cornell Hotel and Restaurant Administration Quarterly
1999 : JUN, VOL. 40:3, p. 22-30
 1999 Still, B
Decker, R.
113.
Implementing restaurant revenue management: A five-step approach.
Cornell Hotel and Restaurant Administration Quarterly
1999 : JUN, VOL. 40:3, p. 16-21
 1999 Kimes, S. E.
114.
The impact of employee empowerment on the quality of a service recovery effort
Journal of Quality Management
1998 : VOL. 3:1, p. 117-132
 1998 Hocutt, M. A.
Stone, T. H.
115.
Greening of a campus restaurant at Stockholm University: sustainable development audits by means of the SDR methodology
Journal of Environmental Management
1998 : APR, VOL. 52:4, p. 307-315
 1998 Nilsson, J.
Bjuggren, C.
Frostell, B.
116.
Economics and restaurant gratuities: determining tip rates
American Journal of Economics and Sociology
1997 : APR, VOL. 56:2, p. 187-204
 1997 Bodvarsson, O.
Gibson, W.
117.
Intrametropolitan variation in wage rates: the case of Atlanta fast-food restaurant workers
Review of Economics and Statistics
1994 : AUG, VOL. 76:3, p. 425-433
 1994 Ihlanfeldt, K.
Young, M.
118.
Gratuities and customer appraisal of service: evidence from Minnesota restaurants
Journal of Socio-Economics
1994 : VOL. 23:3, p. 287-302
 1994 Bodvarsson, O.
Gibson, W.
119.
Efficient scheduling of part-time employees
Omega
1992 : MAR, VOL. 20:2, p.201-213
 1992 Vakharia, A. J.
Selim, H. S.
Husted, R. R.
120.
La empresa de servicios orientada al servicio.
Harvard-Deusto Business Review
1992 : APR, 49, p. 42-57
 1992 Schlesinger, L. A.
Heskett, J. L.
121.
Consumer catering in the Netherlands.
Market Research Europe
1992 : MAR, VOL. 24, p. 35-49
 1992
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