haku: @indexterm restaurants / yhteensä: 148
viitteet: 50-59 / 148
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 otsikkovuositekijä
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.
57.
"Dining while black": tipping as social artifact
Cornell Hotel and Restaurant Administration Quarterly
2004 : FEB, VOL. 45:1, p. 30-47
 2004 Dirks, D.
Rice, S. K.
58.
Racial differences in restaurant tipping: evidence from the field
Cornell Hotel and Restaurant Administration Quarterly
2004 : FEB, VOL. 45:1, p. 23-29
 2004 Noll, E. D.
Arnold, S.
59.
Ethnic differences in tipping: a matter of familiarity with tipping norms
Cornell Hotel and Restaurant Administration Quarterly
2004 : FEB, VOL. 45:1, p. 12-22
 2004 Lynn, M.
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