Understanding menu psychology: an empirical investigation of menu design and consumer response, 1-9.
Constructive dismissals in hospitality: perceived incidence and acceptance, 11-26.
The relative impact of service quality on service value, customer satisfaction, and customer loyalty in Korean family restaurant context, 27-51.
Management style and environmental scanning in the search for business opportunities and challenges, 53-71.
Economies of scale could be key to profitability: evidence from China's tourism hotels, 73-85.