Ramdeen, Collin; Santos, Jocelina; Kyung Chatfield, Hyun - In: International Journal of Contemporary Hospitality Management 19 (2007) 4, pp. 286-295
environment using the PAF (prevention, appraisal, and failure costs) model. Then use the percentage of sales approach to evaluate … the PAF model for the restaurant did lead to reduction in failure costs (internal and external) and appraisal costs … services provided to the restaurant customers, and therefore, result in improvement in overall profitability. …