Quản trị Nhà hàng & Dịch vụ ăn uống: Tài liệu gửi gần đây
Đang hiển thị mục 26-30 trong tổng 51
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Managers’ perceptions of older workers in the hotel and restaurant industry
(Elservier, 2005)The purpose of the study was to investigate how managers direct issues of an aging workforce, and whether this has implications for the hospitality industry. Further, managers’ experiences with managing age-mixed workforces ... -
The relationship between brand equity and firms’performance in luxury hotels and chain restaurants
(Elservier, 2005)There is a growing emphasis on building and managing brand equity as the primary drivers of a hospitality firm’s success. Success in brand management results from understanding brand equity correctly and managing them to ... -
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel
(Elservier, 2020)Research on customer mistreatment towards frontline service employees in the hospitality industry has been steadily rising in recent years, but little is known about the mechanism underlying its detrimental impact on ... -
Understanding the dimensions of customer relationships in the hoteland restaurant industries
(Elservier, 2017)tThe purposes of this research were, first, to examine the dimensionality of hospitality customer rela-tionships and, second, to develop a multi-dimensional customer relationship scale validated with bothantecedent measures ... -
Corporate social responsibility and customer satisfaction among US publicly traded hotels and restaurants
(Elservier, 2009)This study, by performing a path regression analysis, examines a mediating effect of customer satisfaction between corporate social responsibility (CSR) activities and firm value for US hotels and restaurants. Further, ...