haku: @indexterm restaurants / yhteensä: 148
viitteet: 115-124 / 148
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 otsikkovuositekijä
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
122.
Restaurant Cuisine, Fast Food and Ethnic Edibles: An Empirical Note on Household Meal Production
Kyklos
1991 : VOL. 44:4, p. 613-627
 1991 Ekelund, R.B. jr.
Watson, J.K.
123.
Environmental Protection Policy for the Restaurant Business
Zeitschrift für Betriebswirtschaft
1991 : AUG, VOL. 61:8, p. 843-852
 1991 Tilman, P.O.
124.
Time please for pub disposals - there have been major changes in the brewing industry as a result of the 1989 Monopolies Commission report.
Accountancy
1991 : SEP, VOL. 108:1177, p. 80-81
 1991 Temple, P.
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