haku: @indexterm Catering industry / yhteensä: 64
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1.
A simulation study of production task scheduling for a university cafeteria
Cornell hospitality quarterly: hospitality leadership through learning
2009 : NOV, VOL. 50:4 p. 540-552
 2009 Kuo, C.
Nelson, D.C.
2.
Lean cuisine
Airline Business
2005 : OCT, VOL. 21:10, p. 69-71
 2005 Thompson, J.
3.
Why restaurants fail
Cornell Hotel and Restaurant Administration Quarterly
2005 : AUG, VOL 46:3, p. 304-322
 2005 Parsa, H.G. (et al.)
4.
From the past to the future catering business in France
Tourism review
2004 : VOL. 59:4, p. 21-26
 2004 Callot, P.
5.
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.
6.
Market segmentation based on customers' post-purchase performance evaluation: a case of tourist diners
Journal of Travel & Tourism Marketing
2003 : VOL. 15:1, p. 1-18
 2003 Yuksel, A.
7.
The forgotten strategy
Harvard Business Review
2003 : NOV, VOL. 81:11, p. 76-84
 2003 Ghemawat, P.
8.
Competitive edge: a strategic management model
Tourism Management
2003 : JUN, VOL. 44:3, p. 44-53
 2003 Crook, R.
Ketchen, D. J.
Snow, C. C.
9.
New York's smoke-free regulations: effects on employment and sales in the hospitality industry
Tourism Management
2003 : JUN, VOL. 44:3, p. 9-16
 2003 Hyland, A. (et al.)
10.
A combinational auction improves school meals in Chile
Interfaces
2002 : NOV-DEC, VOL. 32:6, p. 1-14
 2002 Epstein, R. (et al.)
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