Works matching DE "RESTAURANT management"

Results: 253

Experience accounting: an accounting system that is relevant for the production of restaurant experiences.

Published in:

Service Industries Journal, 2009, v. 29, n. 10, p. 1377, doi. 10.1080/02642060903026270

By:

Andersson, TommyD.;
Carlbäck, Mats

Publication type:

Article

Tony beers.

Published in:: Marketing Research, 2009, v. 21, n. 2, p. 5
Publication type:: Article

Customer Experience Management: Analysis of Customer Retention in Restaurants in Anambra State, Nigeria.

Published in:

Marketing of Scientific & Research Organizations / Marketing Instytucji Naukowych i Badawczych, 2023, v. 49, n. 3, p. 1, doi. 10.2478/minib-2023-0013

By:

Nwankwo, Cosmas Anayochukwu;
Kanyangale, MacDonald Isaac

Publication type:

Article

The illegal economy in the restaurant sector in Denmark.

Published in:

Tourism & Hospitality Research, 2008, v. 8, n. 3, p. 239, doi. 10.1057/thr.2008.23

By:

Hjalager, Anne-Mette

Publication type:

Article

Message framing strategies, food waste prevention, and diners' repatronage intentions: the mediating role of corporate social responsibility.

Published in:

Journal of Sustainable Tourism, 2021, v. 29, n. 10, p. 1694, doi. 10.1080/09669582.2020.1867151

By:

Huang, Yinghua;
Ma, Emily (Jintao);
Wang, Danni

Publication type:

Article

Impact of a web‐based program to improve food allergy management in schools and restaurants.

Published in:

Pediatric Allergy & Immunology, 2020, v. 31, n. 7, p. 851, doi. 10.1111/pai.13264

By:

Pádua, Inês;
Moreira, André;
Moreira, Pedro;
Barros, Renata;
Genuneit, Jon

Publication type:

Article

INNOVATIONS IN THE RESTAURANT INDUSTRY - AN EXPLORATORY STUDY.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2016, v. 63, n. 4, p. 1169, doi. 10.5937/ekopolj1604169i

By:

Ivkov, Milan;
Blešić, Ivana;
Simat, Karolina;
Demirović, Dunja;
Božić, Sanja;
Stefanović, Vidoje

Publication type:

Article

REALIZACJA ZAŁOŻEŃ ZASAD GMP/GHP I SYSTEMU HACCP ORAZ SAMOOCENA POZIOMU WIEDZY PRACOWNIKÓW BARÓW BISTRO.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 1, n. 4, p. 33

By:

Nowicki, Pawel;
Sikora, Tadeusz

Publication type:

Article

PROJETO DE MACHINE LEARNING: COMPREENSÃO DA HOSPITALIDADE COMO DIFERENCIAL COMPETITIVO NA GESTÃO DE RESTAURANTES.

Published in:

Journal of Business & Projects / Revista de Gestão e Projetos, 2020, v. 11, n. 3, p. 26, doi. 10.5585/gep.v11i3.18748

By:

Gonçalves de Oliveira, Paulo Sergio;
Goldbard Youshiura, Thaís;
Alves, Carlos Alberto

Publication type:

Article

Teaching Revenue Management at the Cornell University School of Hotel Administration.

Published in:

INFORMS Transactions on Education, 2009, v. 9, n. 3, p. 109, doi. 10.1287/ited.1090.0024

By:

Anderson, Chris K.;
Kimes, Sherri;
Carroll, Bill

Publication type:

Article

Fighting to lose less when closure is not an option: three-R strategies of fine-dining restaurants during the COVID-19 pandemic.

Published in:

Tourism Recreation Research, 2024, v. 49, n. 5, p. 1096, doi. 10.1080/02508281.2022.2133813

By:

Chen, Yi-Fan;
Ren, Lianping;
Yan, Ka Kui;
Law, Rob

Publication type:

Article

A MESTERSÉGES INTELLIGENCIA ALKALMAZÁSA A VENDÉGLÁTÁSMENEDZSMENTBEN.

Published in:

Tourism & Rural Development Studies / Turisztikai és Vidékfejlesztési Tanulmányok, 2024, v. 9, n. 1, p. 7, doi. 10.15170/TVT.2024.09.01.01

By:

Bence, Csapody;
Melinda, Jászberényi

Publication type:

Article

RESEARCH PARADIGMS FOR RESTAURANT MANAGEMENT IN COVID19 SYSTEMATIC REVIEW OF THEORETICAL FRAMEWORKS AND A RECOMMENDED RESEARCH DESIGN.

Published in:

Tourism & Rural Development Studies / Turisztikai és Vidékfejlesztési Tanulmányok, 2021, v. 6, n. 4, p. 115, doi. 10.15170/TVT.2021.06.04.08

By:

János, Debreceni;
Zsófia, Fekete-Frojimovics

Publication type:

Article

Searching For the Extraordinary Meal Experience.

Published in:

Journal of Business & Management, 2003, v. 9, n. 3, p. 249, doi. 10.1504/jbm.2003.141111

By:

Hanefors, Monica;
Mossberg, Lena

Publication type:

Article

A Baseline Assessment of U.S. Naval Food Facilities Using the Food Code's New Risk-Based Inspection Program.

Published in:

Journal of Environmental Health, 2007, v. 70, n. 4, p. 27

By:

Boyd, L. T. Derek

Publication type:

Article

A Comparison of Food Safety Knowledge Among Restaurant Managers, by Source of Training and Experience, in Oklahoma County, Oklahoma.

Published in:

Journal of Environmental Health, 2003, v. 66, n. 2, p. 9

By:

Lynch, Robert A.;
Elledge, Brenda L.;
Griffith, Charles C.;
Boatright, Daniel T.

Publication type:

Article

DENEYİMSEL PAZARLAMANIN MÜŞTERİ MEMNUNİYETİ ÜZERİNE ETKİSİ: RESTORANLAR ÜZERİNE BİR ARAŞTIRMA.

Published in:

Dumlupinar University Journal of Social Science / Dumlupinar Üniversitesi Soysyal Bilimler Dergisi, 2013, n. 37, p. 33

By:

UYGUR, Selma Meydan;
DOĞAN, Sait

Publication type:

Article

THE UNSUNG LEGACY OF BLACK HOSPITALITY PIONEERS AND EDUCATORS AT HBCUS.

Published in:

Consortium Journal of Hospitality & Tourism, 2021, v. 23, n. 1, p. 13

By:

Bryant, Beverly A.;
Wilborn, LaChelle;
Boger, Ernest P.;
Mayo, Cynthia

Publication type:

Article

A QUALITATIVE ASSESSMENT OF EMPLOYEE ATTITUDES TOWARDS PRE-EMPLOYMENT DRUG-TESTING IN THE FULL-SERVICE RESTAURANT INDUSTRY.

Published in:

Consortium Journal of Hospitality & Tourism, 2009, v. 14, n. 1, p. 5

By:

Kitterlin, Miranda;
Erdem, Mehmet

Publication type:

Article

Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports.

Published in:

Food Protection Trends, 2014, v. 34, n. 1, p. 25

By:

Kwon, Junehee;
Roberts, Kevin R.;
Sauer, Kevin;
Cole, Kerri B.;
Shanklin, Carol W.

Publication type:

Article

Yöresel Restoranlarda Yemek Yiyen Müşterilerin Restoran Hakkındaki Algılamaları, Tutumları ve Tekrar Satın Alma Niyetleri Üzerine Ampirik Bir Çalışma.

Published in:

Journal of Business Research-Turk / Isletme Arastirmalari Dergisi, 2019, v. 11, n. 4, p. 2649, doi. 10.20491/isarder.2019.765

By:

TAYFUN, Ahmet;
OLCAY, Atınç;
YAZGAN PEKTAŞ, Şerife;
ÇETİ, Buse

Publication type:

Article

JURISDICTION -- INDUSTRY AFFECTING COMMERCE.

Published in:: Arbitration Journal, 1967, v. 22, n. 1, p. 59
Publication type:: Article

Multidimensional Marketing of Small Businesses: The Case of Nonna's Italian Restaurant.

Published in:

International Journal of Integrated Marketing Communications, 2010, v. 2, n. 1, p. 58

By:

Spiller, Lisa D.;
Scovotti, Carol

Publication type:

Article

INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL.

Published in:

Studia Universitatis Babes-Bolyai, Negotia, 2010, v. 4, p. 5

By:

Marković, Suzana;
Raspor, Sanja

Publication type:

Article

La evaluación de la calidad en el servicio: caso de estudio "Restaurant Familiar Los Fresnos".

Published in:

Acta Universitaria, 2014, v. 24, n. 3, p. 35, doi. 10.15174/au.2014.503

By:

Guzmán López, Artemiza;
de Lourdes Cárcamo Solís, María

Publication type:

Article

Recruitment and Retention Practices in Independent and Chain Restaurants.

Published in:

International Journal of Hospitality & Tourism Administration, 2002, v. 3, n. 1, p. 107, doi. 10.1300/J149v03n01_06

By:

Dermody, Margot B.

Publication type:

Article

Managerial Stock Holdings and Firm Performance: Empirical Evidence from the Restaurant Industry.

Published in:

International Journal of Hospitality & Tourism Administration, 2001, v. 2, n. 1, p. 49, doi. 10.1300/J149v02n01_03

By:

Zheng Gu;
Young Kwi Kim

Publication type:

Article

Successful Restaurant Management: From Vision to Execution.

Published in:

2006

By:

Waller, Keith

Publication type:

Book Review

A marketing mystery.

Published in:: Asia Weekly, 2008, v. 2, n. 39, p. 22
Publication type:: Article

Restaurante Sabor de Casa.

Published in:

2009

By:

Souza de Oliveira, Patrícia Whebber;
Pinto Guerra Leone, Nilda Maria de Clodoaldo;
de Souza, Tereza

Publication type:

Case Study

Can there really be ‘True’ alternatives within the food and drink markets? If so, can they survive as alternative forms?

Published in:

Journal of Marketing Management, 2017, v. 33, n. 7/8, p. 652, doi. 10.1080/0267257X.2017.1312843

By:

Ritzer, George

Publication type:

Article

Persona-fied brands: managing branded persons through persona.

Published in:

Journal of Marketing Management, 2016, v. 32, n. 1-2, p. 121, doi. 10.1080/0267257X.2015.1096818

By:

Dion, Delphine;
Arnould, Eric

Publication type:

Article

"May I Interest You in Today's Special?": A Pilot Study of Restaurant Servers' Compliance-Gaining Strategies.

Published in:

Rocky Mountain Communication Review, 2008, v. 5, n. 1, p. 32

By:

Kleman, Erin E.

Publication type:

Article

INFLUENCE OF MANAGERS' DEMOGRAPHIC CHARACTERISTICS ON CSR PRACTICES IN THE RESTAURANT INDUSTRY: THE CASE OF SLOVENIA.

Published in:

Tourism & Hospitality Management, 2016, v. 22, n. 2, p. 151, doi. 10.20867/thm.22.2.2

By:

Kukanja, Marko;
Planinc, Tanja;
Šuligoj, Metod

Publication type:

Article

Using Task Clarification, Goal Setting, and Feedback to Decrease Table Busing Times in a Franchise Pizza Restaurant.

Published in:

Journal of Organizational Behavior Management, 2008, v. 28, n. 3, p. 176, doi. 10.1080/01608060802251106

By:

Amigo, Seth;
Smith, Andrew;
Ludwig, Timothy

Publication type:

Article

Use of the Performance Diagnostic Checklist to Select an Intervention Designed to Increase the Offering of Promotional Stamps at Two Sites of a Restaurant Franchise.

Published in:

Journal of Organizational Behavior Management, 2005, v. 25, n. 3, p. 17, doi. 10.1300/J075v25n03-02

By:

Rodriguez, Manuel;
Wilder, David A.;
Therrien, Kelly;
Wine, Byron;
Miranti, Reylissa;
Daratany, Kenneth;
Salume, Gloria;
Baranovsky, Greg;
Rodriguez, Matias

Publication type:

Article

Franchising, Ownership, and Experience: A Study of Pizza Restaurant Survival.

Published in:

Management Science, 2004, v. 50, n. 12, p. 1716, doi. 10.1287/mnsc.1040.0220

By:

Kalnins, Arturs;
Mayer, Kyle J.

Publication type:

Article

Awareness and Implementation of Reuse, Reduce and Recycle Waste Management Practices in Restaurants.

Published in:

ATITHYA: A Journal of Hospitality, 2022, v. 8, n. 2, p. 47

By:

Sherkar, Arun;
Ranade, Maharana

Publication type:

Article

The Influence of Background Music on the Behavior of Restaurant Patrons.

Published in:

Journal of Consumer Research, 1986, v. 13, n. 2, p. 286, doi. 10.1086/209068

By:

Milliman, Ronald E.

Publication type:

Article

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach.

Published in:

Foods, 2023, v. 12, n. 1, p. 162, doi. 10.3390/foods12010162

By:

Wu, Chi-Mei Emily;
Teng, Chih-Ching

Publication type:

Article

Knowledge, attitudes and practices of food handlers in food services.

Published in:

Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2018, v. 13, n. 1, p. 293, doi. 10.12957/demetra.2018.30528

By:

Pagotto, Hiara Zanoni;
Espíndula, Ludmilla Gonçalves;
da Vitória, Alyne Gomes;
de Moraes Motta Machado, Maria Clara;
de São José, Jackline Freitas Brilhante

Publication type:

Article

Reflective practice as a resource in the management of outsourced university restaurants.

Published in:

Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2018, v. 13, n. 1, p. 275, doi. 10.12957/demetra.2018.30779

By:

da Silveira Cardoso, Carla Ionara Xavier;
Feitosa, Marcos Gilson Gomes;
Macedo, Dinara Leslye;
Calazans, Silva

Publication type:

Article

The Gap between Customers and Companies: A Study of Brand Image Perception for the Restaurant Industry.

Published in:

International Journal of Performance Measurement, 2016, v. 6, n. 2, p. 5

By:

Wen-Hwa Lee

Publication type:

Article

A Study on Identifying the Urgent Factors for Improving Food Quality in LOHAS Restaurant.

Published in:

International Journal of Performance Measurement, 2016, v. 6, n. 1, p. 17

By:

Ching-Chan Cheng

Publication type:

Article

GESTIÓN EN RESTAURANTES, BASADA EN LOS PRERREQUISITOS DEL SISTEMA APPCC.

Published in:

Anuario Turismo y Sociedad, 2022, v. 30, p. 71

By:

Fariñas Rojas, Fabio Alejandro

Publication type:

Article

Using Tournaments to Reduce Agency Problems: The Case of Franchising.

Published in:

Entrepreneurship: Theory & Practice, 2011, v. 35, n. 3, p. 427, doi. 10.1111/j.1540-6520.2011.00438.x

By:

Gillis, William E.;
McEwan, Ellen;
Crook, T. Russell;
Michael, Steven C.

Publication type:

Article

It is not how long it is, but how you make it long – waiting lines in a multi-step service process.

Published in:

System Dynamics Review (Wiley), 2001, v. 17, n. 4, p. 333, doi. 10.1002/sdr.225

By:

Fung, K. K.

Publication type:

Article

THE RELEVANCE OF ONLINE REVIEWS FOR THE DEVELOPMENT OF RESTAURANT INDUSTRY.

Published in:

Annals of 'Constantin Brancusi' University of Targu-Jiu. Economy Series / Analele Universităţii 'Constantin Brâncuşi' din Târgu-Jiu Seria Economie, 2020, n. 1, p. 42

By:

BĂLTESCU, CODRUȚA ADINA

Publication type:

Article

Restaurant and Utility Makeovers Aren't That Different.

Published in:

Opflow Online, 2012, v. 38, n. 8, p. 8, doi. 10.5991/OPF.2012.38.0050

By:

MCELROY, ROB

Publication type:

Article

The Role of Effective Service Provider Communication Style in the Formation of Restaurant Patrons' Perceived Relational Benefits and Loyalty.

Published in:

Journal of Travel & Tourism Marketing, 2011, v. 28, n. 7, p. 765, doi. 10.1080/10548408.2011.615255

By:

Kim, Insin;
Jeon, Sang Mi;
Hyun, Sunghyup Sean

Publication type:

Article