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Classroom Theory Applied: A Food and Beverage Cost Control Project
3 references·1 citing·12 second hop
Classroom Theory Applied: A Food and Beverage Cost Control Project (1995)Classroom Theory Applied: A Food and Beve…“How Prepared am I to Succeed in the Hospitality Industry?” What the Students are Telling Us (1992)“How Prepared am I to Succeed…Deans' Roundtable (1989)Deans' RoundtableFIU hospitality review (1988)FIU hospitality reviewImproving the Appeal of Institutional Foodservice as a Potential Employer (1996)Improving the Appeal of Insti…Financial Management Copetencies of the Four-Year Hospitality Graduaste (1992)Food Cost Control: Knowledge and Relevance (1995)Hospitality education and research journal (1988)Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors (1994)Maritime tourism and terrorism: customer perceptions of the potential terrorist threat to cruise shipping (2013)Leadership Competencies for Hotel General Managers: The Differences in Age, Education, and Hotel Characteristics (2014)Using Job Satisfaction and Pride as Internal-marketing Tools (2002)Customer service providers' attitudes relating to customer service and customer satisfaction in the customer-server exchange. (2003)Does national culture really matter? Hotel service perceptions by Taiwan and American tourists (2009)Lodgserv: A Service Quality Index for the Lodging Industry (1990)The Human Dimension (2010)Impact of Job Burnout on Satisfaction and Turnover Intention (2013)
this work references cited by second hop

References

  • 1988FIU hospitality review328 cited
  • 1992“How Prepared am I to Succeed in the Hospitality Industry?” What the Students are Telling Us48 cited
  • 1989Deans' Roundtable17 cited

Cited by

  • 1996Improving the Appeal of Institutional Foodservice as a Potential Employer0 cited

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