A study of differential employers' attitude towards hiring people with physical, mental and sensory disabilities in restaurant industry, 1-31.
Service skills and service quality: an empirical analysis, 33-60.
Spillover between work and personal life for lodging managers, 61-83.
Leader-member exchange quality: an empirical investigation in restaurants, 85-99.
Analysis of hoteliers' e-commerce and information technology applications: business travelers' needs, 101-124.
The challenges of providing training in small sized lodging properties, 125-150.