Susskind, Alex M.
      How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, Carl P. Borchgrevink. - 2007.

KST: 224; KST: 216-2; KST: 2412
* ugostiteljstvo - izvansmještajni kapaciteti * kvaliteta u turizmu * unutarnja organizacija ugostiteljskog poduzeća
* znanstveni članak
* restaurant management * service quality * servers' attitudes * guest satisfaction

* catering - nonaccommodation facilities * quality in tourism * internal organization of catering enterprise

1. Kacmar, K. Michele
2. Borchgrevink, Carl P.


U: The Cornell Hotel and restaurant administration quarterly. Vol. 48 (2007), No. 4. - 370-379.

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