Restaurant Management — A Working View

Restaurant Management — A Working View

Bibliographic Details
Main Author:	Ros, Bryant
Format:	text
Language:	eng
Published:	Emerald 1993
Subjects:	Catering,Facilities management,In‐company restaurants

Similar Items

The magic of price‐ending choices in European restaurants: a comparative study
by: Hsin‐Hui, “Sunny” Hu, et al.
Published: (2006)

Modifying Restaurant Culture: Managers as Cultural Leaders
by: Craig C., Lundberg, et al.
Published: (1990)

Restaurant managers' perspectives on halal certification
by: Sharifah, Zannierah Syed Marzuki, et al.
Published: (2012)

The UK Chain Restaurant Market: Developments in this Evolving Industry
by: David, Duffill, et al.
Published: (1993)

Measuring efficiency of the hotel and restaurant sector: the case of India
by: Gunjan M., Sanjeev
Published: (2007)

Service Attitudes in Hotel and Restaurant Staff and Nurses
by: Svein, Larsen, et al.
Published: (1992)

Customer satisfaction in the restaurant industry: an examination of the transaction‐specific model
by: Syed, Saad Andaleeb, et al.
Published: (2006)

How restaurant variety indirectly impacts gaming for different casino worth segments
by: Sarah, Tanford, et al.
Published: (2013)

A Question of Size
by: Martin, Peacock
Published: (1993)

Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry
by: Kisang, Ryu, et al.
Published: (2010)

The Gavroche Affair
by: Robert, Cowley
Published: (1989)

The visually impaired and consumption in restaurants
by: Marina, Dias de Faria, et al.
Published: (2012)

Work values of Chinese food service managers
by: Chak‐Keung, Simon Wong, et al.
Published: (2003)

The organization and systems of work in restaurants
by: Boško Vojnović
Published: (2016-12-01)

GENDER AND TRENDS IN DINING OUT
by: Roy C., Wood
Published: (1992)

Profiles of successful restaurant managers for recruitment and selection in the US
by: Daniel A., Emenheiser, et al.
Published: (1998)

Marketing works: a study of the restaurants on Bornholm, Denmark
by: Szilvia, Gyimóthy, et al.
Published: (2000)

Managers' perceptions of tacit knowledge in Edinburgh's Indian restaurants
by: Faurouk, Abdullah, et al.
Published: (2009)

Where Is Facilities Management Going?
by: Bryn, Parry, et al.
Published: (1993)

The effect of knowledge management resource inputs on organizational effectiveness in the restaurant industry
by: Yong, Joong Kim, et al.
Published: (2010)

Harden’s London Restaurants 1998 7th edition
Published: (1998)

New developments concerning wages and hours in the restaurant industry
by: Andrea, Chuang, et al.
Published: (2003)

How to approach process benchmarking in facilities management: catering services in the UK National Health Service
by: Fari, Akhlaghi
Published: (1997)

Restaurant and foodservice research
by: Robin, DiPietro
Published: (2017)

Evidence of franchising on outperformance in the restaurant industry
by: Nan, Hua, et al.
Published: (2013)

The modern Canadian restaurant: food for thought
by: Bill J., Gregorash
Published: (2017)

Attributes, consequences, and consumer values
by: Jooyeon, Ha, et al.
Published: (2013)

Sociology, Gender, Food Consumption and the Hospitality Industry
by: Roy C., Wood
Published: (1990)

In the kitchen where the training is done
Published: (2004)

Ethnic Food Businesses – Success and Failure
by: Jim, Saker, et al.
Published: (1989)

Revealing factors hindering halal certification in East Kalimantan Indonesia
by: Sulistyo, Prabowo, et al.
Published: (2015)

Restaurants and the tourist market
by: Beverley, Sparks, et al.
Published: (2003)

Discrimination in the restaurant industry
by: Sharon, Carton, et al.
Published: (2001)

The effects of restaurant quality attributes on customer behavioral intentions
by: Milos, Bujisic, et al.
Published: (2014)

Selection and retention of managers in the US restaurant sector
by: Michael T., MacHatton, et al.
Published: (1997)

The effects of luxury restaurant environments on diners’ emotions and loyalty
by: Annie, Chen, et al.
Published: (2015)

Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants
by: SooCheong (Shawn), Jang, et al.
Published: (2011)

Multi‐unit management key success factors in the casual dining restaurant industry
by: Robin B., DiPietro, et al.
Published: (2007)

Menu engineering in upscale restaurants
by: Paul, Morrison
Published: (1996)

The UK contract catering sector of the hospitality industry
by: Mervyn D.J., Wilson, et al.
Published: (1997)