Maximizing Hospitality Learning Outcomes: An Integrated Experiential In-class Approach.
- Published in:
- FIU Hospitality Review, 2010, v. 28, n. 1, p. 108
- By:
- Publication type:
- Article
Works matching IS 07397011 AND DT 2010 AND VI 28 AND IP 1
Results: 5
1
2
A Study of Satisfaction Level of Hong Kong Tourists with Hot Springs Hotels and Resorts in Guangdong, China.
- Published in:
- FIU Hospitality Review, 2010, v. 28, n. 1, p. 83
- By:
- Publication type:
- Article
3
Examining Technology Adoption and Management Perception of Inventory Management Systems: The Case of Aruba Restaurants.
- Published in:
- FIU Hospitality Review, 2010, v. 28, n. 1, p. 52
- By:
- Publication type:
- Article
4
The Influence of Social Responsibility Image Relative to Product and Service Quality on Brand Loyalty: An Exploratory Study of Quick-service Restaurants.
- Published in:
- FIU Hospitality Review, 2010, v. 28, n. 1, p. 20
- By:
- Publication type:
- Article
5
The Foodservice Industry's Social Responsibility Regarding the Obesity Epidemic, Part I: Parallels to Other Public Health Issues and Potential Legal Implications.
- Published in:
- FIU Hospitality Review, 2010, v. 28, n. 1, p. 1
- By:
- Publication type:
- Article