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A Sustainability "Green" Certification Audit of Food Service Operations and the Development of a Restaurant Sustainability Instrument
EMPLOYEE MOTIVATION: A COMPARISON OF TIPPED AND NON-TIPPED HOURLY RESTAURANT EMPLOYEES
Reduction of Lunchroom Noise and Other Behavior Using Feedback and Group Contingent Reinforcement
Team cohesion in the restaurant industry: The influence of core evaluations
DICK'S LAST RESORT RESTAURANTS: A UNCONVENTIONAL THEME "BAD SERVICE" BECOMES UNIQUE EXPERIENCE FOR GUESTS.
AN INVESTIGATION OF PROSOCIAL RULE BREAKING WITHIN THE CASUAL RESTAURANT INDUSTRY
The Effect Of Brand Diversification And Systematic Risk On Firm Shareholder Wealth: The Case Of Brinker International, Inc.
Conditions Associated with Increased Risk of Fraud: A Model for Publicly Traded Restaurant Companies
Assessing the Effect of Social Networks on Employee Creativity in a Fast-Food Restaurant Environment
A Comparison of Self-Service Technologies (SSTs) in the U.S. Restaurant Industry: An Evaluation of Consumer Perceived Value, Satisfaction, and Behavioral Intentions
Nutritionally Focused Drive-Thru Menus and the Impact on Consumer Preferences: A Study of the Restaurant Industry
Traveling
Smoking Joe's Restaurant menu and fan
The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba.
Topsy's matchbook
Runge & Schacht