haku: @indexterm restaurants / yhteensä: 148
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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.
54.
An exploratory investigation of multiunit restaurant productivity assessment using data envelopment analysis
Journal of Travel & Tourism Marketing
2004 : VOL. 16:2-3, p. 19-26
 2004 Reynolds, D.
55.
The inefficiency of splitting the bill
Economic Journal
2004 : APR, VOL. 114:495, p. 265-280
 2004 Gneezy, U.
Haruvy, E.
Yafe, H.
56.
Restaurant revenue management: implementation at Chevys Arrowhead
Cornell Hotel and Restaurant Administration Quarterly
2004 : FEB, VOL. 45:1, p. 52-67
 2004 Kimes, S. E.
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