An Evaluation of Three Nutrition Labeling Formats for Restaurant Menus.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 145
- By:
- Publication type:
- Article
Works matching IS 07397011 AND DT 2014 AND VI 31 AND IP 3
Results: 7
1
2
Reaching an Underserved Wine Customer: Connecting with the African American Wine Consumer.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 118
- By:
- Publication type:
- Article
3
A Review of Merger and Acquisition Wave Literature: Proposing Future Research in the Restaurant Industry.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 94
- By:
- Publication type:
- Article
4
Hospitality Graduate Students' Program Choice Decisions: Implications for Faculty and Administrators.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 69
- By:
- Publication type:
- Article
5
Gimme' A Break: Offering Sabbaticals as an Optional Leave Benefit in the Lodging Industry.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 34
- By:
- Publication type:
- Article
6
The Study of Clustering of Taiwanese Tourists' Motivations to Hong Kong.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 4
- By:
- Publication type:
- Article
7
Forward and call to attention.
- Published in:
- FIU Hospitality Review, 2014, v. 31, n. 3, p. 1
- Publication type:
- Article