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The Use of Techniques for Increasing Servers’ Tips
Raspor, Andrej - In: Academica Turistica - Tourism and Innovation Journal 4 (2011) 2, pp. 65-76
techniques to increase tips. The study was carried out among 294 employees or 197 waiters in the Slovenian catering industry in …
Persistent link: https://www.econbiz.de/10010858965
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THE EFFECTS OF THE ECONOMIC CRISIS ON BEVERAGE SALES IN CATERING FACILITIES
Markovic, Branimir; Pavic, Domagoj - In: Interdisciplinary Management Research 10 (2014), pp. 633-643
beverage consumption in catering facilities. In our paper we will research the scope in which the crisis has affected Croatian …
Persistent link: https://www.econbiz.de/10011210965
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УСОВЕРШЕНСТВОВАНИЕ КОМПЛЕКСА МАРКЕТИНГА ЗАВЕДЕНИЙ РЕСТОРАННОГО ХОЗЯЙСТВА С УЧЕТОМ СПЕЦИФИКИ РЕСТОРАННЫХ УСЛУГ...
ВЛАДИМИРОВНА, МИХАЙЛОВА МАРИЯ - In: Бизнес Информ (2013) 3, pp. 215-219
В статье рассмотрены подходы к формированию комплекса маркетинга предприятий ресторанного хозяйства. Проведен теоретический анализ взглядов заграничных и...
Persistent link: https://www.econbiz.de/10011217217
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Improvement of the Marketing Complex of Restaurants With Consideration of Specific Features of Restaurant Services
Mikhailova Mariya V. - In: Business Inform (2013) 8, pp. 215-219
The article considers approaches to formation of the marketing complex of the catering industry companies. It conducts … catering industry companies, which allowed justification of its optimal structure, which consists of traditional elements, and … the aim of a better satisfaction of external clients of a catering industry company through satisfaction of requirements …
Persistent link: https://www.econbiz.de/10010699717
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Individual and situational antecedents of workplace victimization
Mathisen, Gro Ellen; Øgaard, Torvald; Einarsen, Ståle - In: International Journal of Manpower 33 (2012) April, pp. 539-555
Purpose – The purpose of this paper is to simultaneously examine individual- and team-level predictors of workplace victimization by applying two-level modeling. Previous workplace victimization research has primarily been conducted on the individual level of analysis, which may be...
Persistent link: https://www.econbiz.de/10010661235
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Optimal table-mix and acceptance–rejection problems in restaurants
Karmarkar, Sandeep; Dutta, Goutam - In: International Journal of Revenue Management 5 (2011) 1, pp. 1-15
In this paper, we address the issue of capacitated revenue management (RM) in the restaurant industry. First we present an integer programming (IP) model to find the optimal table-mix for a restaurant. Then we address the acceptance–rejection issue by IP to incorporate the continuous...
Persistent link: https://www.econbiz.de/10011130177
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Effects of electronic word-of-mouth on consumers’ purchase decision in catering industry
Wu, Monica Shu-Fen - In: Acta Oeconomica 64 (2014) November, pp. 199-211
distributed to the catering consumers in CHATEAU de CHINE, and 283 valid ones were retrieved, with the retrieval rate of 71%; each …
Persistent link: https://www.econbiz.de/10011094514
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Violence at work in hotels, catering and tourism
Hoel, Helge; Einarsen, Ståle - International Labour Organization (ILO), United Nations - 2003
Reviews the relevant literature on experiences of stress and violence and their interactions within the hotel, catering …
Persistent link: https://www.econbiz.de/10010967125
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Emploi pour les femmes et artisanat alimentaire urbain au Benin.
J, Muchnik - International Labour Organization (ILO), United Nations - 1990
Persistent link: https://www.econbiz.de/10010967298
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Socio-economic impact of rural electrification in Malaysia.
PL, Chee - International Labour Organization (ILO), United Nations - 1984
, catering firms, farms, etc.; concludes that electrification has social rather than economic benefits; outlines methodology used …
Persistent link: https://www.econbiz.de/10010967623