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Increasing tips in less than two hours : impact of a training intervention on the amount of tips received by restaurant employees
Fernandez, Sébastien; Dufour, Florian; Costa, Vânia; … - In: The Cornell hospitality quarterly 61 (2020) 1, pp. 98-107
Persistent link: https://www.econbiz.de/10012158210
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The effects of racialized workplace discourse on race-based service in full-service restaurants
Brewster, Zachary W.; Rusche, Sarah N. - In: Journal of hospitality & tourism research : JHTR ; the … 41 (2017) 4, pp. 398-414
Persistent link: https://www.econbiz.de/10011684817
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To be or not to be (the manager), that is the question!
Feng, Liangcheng; Chen, Po-Ju - In: International journal of business and economics 16 (2017) 2, pp. 189-194
Persistent link: https://www.econbiz.de/10011971489
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Clothing color and tipping : gentlemen patrons give more tips to waitresses with red clothes
Guéguen, Nicolas; Jacob, Céline - In: Journal of hospitality & tourism research : JHTR ; the … 38 (2014) 2, pp. 275-280
Persistent link: https://www.econbiz.de/10010358982
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Principles of food, beverage, & labor cost controls for hotels and restaurants
Dittmer, Paul - 1980 - 2d ed
Persistent link: https://www.econbiz.de/10000337760
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Employment in Canadian hotels and restaurants
Bossen, Marianne - 1971
Persistent link: https://www.econbiz.de/10000337868
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Working conditions in hotels, restaurants and similar establishments ; 1
1989
Persistent link: https://www.econbiz.de/10000776648
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Working conditions in hotels, restaurants and similar establishments ; 2
1990
Persistent link: https://www.econbiz.de/10000776649
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Organizational behaviour in hotels and restaurants : an international perspective
Guerrier, Yvonne - 1999
Persistent link: https://www.econbiz.de/10001350891