Service orientation for contact employees in Korean casual-dining restaurants

By Kim H.J.   McCahon C.   Miller J.  

International Journal of Hospitality Management, Vol. 22, Iss. 1, 2003-03 ,pp. : 67-83

Elsevier

Access to resources Recommend Favorite

Critical Service Encounters in Hotel Restaurants: The Personnel's Perspective

By Lundberg Christine  

Scandinavian Journal of Hospitality and Tourism, Vol. 11, Iss. 1, 2011-04 ,pp. : 1-19

Routledge Ltd

Access to resources Recommend Favorite

Training and Service Quality—A Case Study Analysis of Regional Australian Restaurants

By Cairncross Grant   Wilde Simon   Hutchinson Lucinda  

Tourism and Hospitality Planning & Development, Vol. 5, Iss. 2, 2008-08 ,pp. : 149-163

Routledge Ltd

Access to resources Recommend Favorite

Relative efficacy of organizational support and personality traits in predicting service recovery and job performances: a study of frontline employees in Turkey

By Yavas Ugur   Karatepe Osman M.   Babakus Emin  

Tourism Review, Vol. 65, Iss. 3, 2010-09 ,pp. : 70-83

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Tipping in Hong Kong restaurants

By Dewald B.  

International Journal of Hospitality Management, Vol. 22, Iss. 3, 2003-09 ,pp. : 307-319

Elsevier

Access to resources Recommend Favorite