haku: @indexterm restaurants / yhteensä: 148
viitteet: 83-92 / 148
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 otsikkovuositekijä
83.
A retrospective commentary on the article "New tools for achieving service quality"
Cornell Hotel and Restaurant Administration Quarterly
2001 : AUG-SEP, VOL. 42:4, p. 39-46
 2001 Lovelock, C.
84.
New tools for achieving service quality
Cornell Hotel and Restaurant Administration Quarterly
2001 : AUG-SEP, VOL. 42:4, p. 25-38
 2001 Wyckoff, D. D.
85.
The wild side of the lodging and food-service industry: a case study in Pennsylvania
Cornell Hotel and Restaurant Administration Quarterly
2001 : APR, VOL. 42:2, p. 96-103
 2001 Upneja, A.
Singh, A.
Shafer, E. L.
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.
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