Add to ORKGMuch has been written about servicing the customer. In fact, every issue of Restaurants USA or Nation\u27s Restaurant News offers an article designed to help restaurateurs more successfully service their customers. While the restaurant market has carefully zeroed in on the specific products and services customers require, no one has carefully addressed the heart of the issue. The authors discuss the hospitality in restaurant service
The purpose of the study was to examine the different customer service dimensions in the restaurant ...
This article was published in the Women in Management Review [© Emerald Group Publishing Limited] an...
In the conventional marketing mix, a focus on physical distribution handicaps the use of place in ...
The food service industry has come into its own recognition as a growing segment of the total food m...
Although restaurant-related research has long focused on boosting sales, the focus on revenue as a q...
The purpose of this thesis was to gather published information and come up with a collection of exam...
Pillsbury RoundtableTechnology has long been a factor in restaurants’ back-of-house operations, but ...
Institutional food service management, especially by contract management companies, offers unrecogni...
Marketing for the \u2790s more than anything will require managers who are innovators and know how t...
A mystery shopper study was used to examine the influence of service times on customer satisfaction....
The rapid growth of the food service industry has redefined the role of the manager today. According...
This article is a reflection of a study conducted with active mature consumers who enjoy dining out,...
By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service mar...
With the remarkable growth and economic contributions of the services industry, companies are findin...
The purpose of this study is to examine the factors that affect guest services in the restaurant ind...
The purpose of the study was to examine the different customer service dimensions in the restaurant ...
This article was published in the Women in Management Review [© Emerald Group Publishing Limited] an...
In the conventional marketing mix, a focus on physical distribution handicaps the use of place in ...
The food service industry has come into its own recognition as a growing segment of the total food m...
Although restaurant-related research has long focused on boosting sales, the focus on revenue as a q...
The purpose of this thesis was to gather published information and come up with a collection of exam...
Pillsbury RoundtableTechnology has long been a factor in restaurants’ back-of-house operations, but ...
Institutional food service management, especially by contract management companies, offers unrecogni...
Marketing for the \u2790s more than anything will require managers who are innovators and know how t...
A mystery shopper study was used to examine the influence of service times on customer satisfaction....
The rapid growth of the food service industry has redefined the role of the manager today. According...
This article is a reflection of a study conducted with active mature consumers who enjoy dining out,...
By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service mar...
With the remarkable growth and economic contributions of the services industry, companies are findin...
The purpose of this study is to examine the factors that affect guest services in the restaurant ind...
The purpose of the study was to examine the different customer service dimensions in the restaurant ...
This article was published in the Women in Management Review [© Emerald Group Publishing Limited] an...
In the conventional marketing mix, a focus on physical distribution handicaps the use of place in ...