Sign.: 1, TC
The Cornell Hotel and restaurant administration quarterly. Vol. 41 (2000), No. 3
Inv. br.: č2000/077-3
The cost of turnover : putting a price on the learning curve, 14-21.
- Managing hotel brand equity : a customer-centric framework for assessing performance, 22-31.
- Daewoo adds luster to the pearl of Southeast Asia, 32-41.
- Surprising partners : hotel firms and scientists working together to enhance tourism, 42-57.
- Diners' perceptions of quality, value, and satisfaction : a practical viewpoint, 58-66.
- College students and fast food : how students perceive restaurant brands, 68-74.
- Customer perceptions of Singapore's theme restaurants, 75-85.
- Airport-restaurant service quality in Hong Kong : an application of SERVQUAL, 86-96.