haku: @indexterm restaurants / yhteensä: 148
viitteet: 86-95 / 148
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 otsikkovuositekijä
86.
Just recompense: how tavern owners can discourage underage drinkers
Cornell Hotel and Restaurant Administration Quarterly
2001 : VOL. 42:1, p. 38-41
 2001 Enghagen, L. K.
87.
Menu price endings that communicate value and quality
Cornell Hotel and Restaurant Administration Quarterly
2001 : VOL. 42:1, p. 26-37
 2001 Naipaul, S.
Parsa, H. G.
88.
Tipping in New Zealand's retaurants
Cornell Hotel and Restaurant Administration Quarterly
2001 : VOL. 42:1, p. 21-25
 2001 Casey, B.
89.
Restaurant tipping and service quality: a tenuous relationship
Cornell Hotel and Restaurant Administration Quarterly
2001 : FEB, VOL. 42:1, p. 14-20
 2001 Lynn, M.
90.
How restaurant owners manage strategic risk
Cornell Hotel and Restaurant Administration Quarterly
2000 : DEC, VOL. 41:6, p. 64-80
 2000 Morgan, I.
Rao, J.
91.
ClubCorp goes to school: Developing a computer-based training program
Cornell Hotel and Restaurant Administration Quarterly
2000 : DEC, VOL. 41:6, p. 34-39
 2000 Clemenz, C. E.
Weaver, P. A.
Gore, F.
92.
Investigating the relationship between employee satisfaction and guest satisfaction.
Cornell Hotel and Restaurant Administration Quarterly
2000 : DEC, VOL. 41:6, p. 29-33
 2000 Spinelli, M. A.
Canavos, G. C.
93.
The pricing of lodging stocks: A reality check
Cornell Hotel and Restaurant Administration Quarterly
2000 : DEC, VOL. 41:6, p. 18-28
 2000 Elgonemy, A. R.
94.
How big is small? : A study of bed and breakfasts, country inns, and small hotels
Cornell Hotel and Restaurant Administration Quarterly
2000 : OCT, VOL. 41:5, p. 90-95
 2000 Lanier, P.
Caples, D.
Cook, H.
95.
Airport-restaurant service quality in Hong Kong : An application of servqual
Cornell Hotel and Restaurant Administration Quarterly
2000 : JUN, VOL. 41:3, p. 86-96
 2000 Heung, V. C. S.
Wong, M. Y.
Qu, H.
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