haku: @indexterm RestaurantS / yhteensä: 148
viitteet: 44-53 / 148
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 otsikkovuositekijä
44.
Is that a finger in my chili?: Using affective adversing for postcrisis brand repair
Cornell Hotel and Restaurant Administration Quarterly
2006 : MAY, VOL. 47:2, p. 106-120
 2006 Braun-Latour, K.A.
Latour, M.S.
Loftus, E.F.
45.
Why restaurants fail
Cornell Hotel and Restaurant Administration Quarterly
2005 : AUG, VOL 46:3, p. 304-322
 2005 Parsa, H.G. (et al.)
46.
The relationship between brand equity and firms' performance in luxury hotels and chain restaurants
Tourism Management
2005 : AUG, VOL. 26:4, p. 549-560
 2005 Kim, H.-b.
Kim, W.G.
47.
Chef executive officer
Business Strategy Review
2005 : SPRING, VOL 16:1, p. 28-33
 2005 Crainer, S.
Dearlove, D.
48.
Behind the stars: a concise typology of Michelin restaurants in Europe
Cornell Hotel and Restaurant Administration Quarterly
2005 : MAY, VOL. 46:2, p. 170-187
 2005 Johnson, C. (et al.)
49.
Measuring service quality in restaurants: An Asia Pacific perspective
Journal of international marketing and marketing research
2005 : FEB, VOL. 30:1, p. 3-13
 2005 Sohail, M.S.
50.
Measuring customer-based restaurant brand equity: investigating the relationship between brand equity and firms' performance
Cornell Hotel and Restaurant Administration Quarterly
2004 : MAY, VOL. 45:2, p. 115-131
 2004 Kim, W.G.
Kim, H-B.
51.
Changes in work organisation in French top-quality restaurants
Business history
2004 : JULY, VOL. 46:3, p.439-460
 2004 Ganter, H.
52.
From the past to the future catering business in France
Tourism review
2004 : VOL. 59:4, p. 21-26
 2004 Callot, P.
53.
Issues of concern for restaurant owners and managers
Cornell Hotel and Restaurant Administration Quarterly
2004 : NOV, VOL. 45:4, p. 315-332
 2004 Enz, C. A.
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