A value-driven process model of hospitality human capital, 1-26.
A qualitative study of HRM and performance in the Barbados hotel industry, 27-51.
Job competency expectations for hospitality and tourism employees: perceptions of educational preparation, 53-64.
Effect of supervised work experience on perception of work in the tourism and hospitality industry, 65-82.
The impacts of culinary training on healthful food preparation, 83-97.
The impacts of employee training on job satisfaction and intention to stay in the hotel industry, 99-118.
Interview with Hervé Fournier, 119-127.