Quản trị Nhà hàng & Dịch vụ ăn uống: Tài liệu gửi gần đây
Đang hiển thị mục 31-35 trong tổng 51
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Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants
(Elservier, 2009)Exactly how the restaurant industry creates good quality service experiences has attracted the attention of scholars and practitioners. Some scholars advocate creating high quality service encounters to enhance customer ... -
Impact of hotel-restaurant image and quality ofphysical-environment, service, and food on satisfaction and intention
(Elservier, 2017)tThis study developed a theoretical framework in which overall image, image congruence, and quality ofphysical environment, service, and food affect guests’ satisfaction and intentions to revisit a luxury hotelrestaurant ... -
The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia
(Elservier, 2016)This study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The ... -
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis
(Elservier, 2021)COVID-19 presents luxury hotels with an unenviable task of maneuvering to secure survival. One of the contingency measures of China’s five-star hotels is to salvage revenues by entering online-to-offline (O2O) food delivery ... -
Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach
(Elservier, 2023)Tourism produces >35 m tons of solid waste annually. For waste reduction efforts to be effective, empirical baseline measures of waste production and waste production patterns are needed. This study analyses the waste profiles ...