European Union enterprise policy and the hospitality industry, 10-15.
Gold coast hotels: examining the prospects for growth, 16-26.
Demand for training by bed and breakfast operators, 25-31.
CEO perspectives on scanning the global hotel business environment, 3-9.
Fast food equiplemt - production capacity and energy costs, I-IV.
Using the restaurant as a laboratory for accessing meal acceptability, IV-VII.
A structural analysis of the European hotel sector: a simple case or déjù vu?, VII-VIII.