A look at how tabletop technology influences table turn and service labor usage in table-service restaurants
Alex M. Susskind and Benjamin Curry
| Year of publication: |
2019
|
|---|---|
| Authors: | Susskind, Alex ; Curry, Benjamin |
| Published in: |
The Cornell hospitality quarterly. - Thousand Oaks, Calif. : Sage, ISSN 1938-9663, ZDB-ID 2381244-8. - Vol. 60.2019, 3, p. 233-236
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| Subject: | tabletop technology | meal duration | labor efficiency | table-service restaurants | restaurant management | Gastronomie | Restaurant industry | Technischer Fortschritt | Technological change | Dienstleistungsqualität | Service quality |
Online Resource
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1177/1938965518797080 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10012106841