Now showing items 71-79 of 79
Service orientation discrepancy between managers and employees and its impact on the affective reactions of employees :a case study of casual restaurant segment
(Virginia Tech, 1995-07-17)
The effect of teaching method on student's knowledge of quantity food production and service, course evaluations, and propensity for participative management
(Virginia Tech, 1996-08-05)
Lecture-based (lB) and Problem-Based learning (PBl) methods of teaching Quantity Food Production and Service were compared. After a pilot study to refine the problems and test the methods of data collection, two sections ...
Measuring Perceived Quality of Training in the Hospitality Industry
(Virginia Tech, 2001-04-25)
To explore the viability of a new training evaluation criteria, theories from the areas of service, adult education, and training, were combined to form a model of Perceived Quality of Training and Transfer. Operating ...
The effects of channel power, destination attractiveness and destination political risk events on U.S. tourism channel firms' performance :the case of tourism destinations in Africa
(Virginia Tech, 1996-07-01)
NOTE: Pages 133-134 are missing and there are 2 copies of page 31. see document This is an exploratory study that empirically examines the relationships between United States' tourism channel firms' power, African ...
The Evaluation of Service Quality by Socially Responsible Customers
(Virginia Tech, 2008-03-17)
The socially responsible customer segment is growing. Increasingly, customers are concerned about social, political, and environmental issues. These concerns have been shown to affect their attitudes towards the quality ...
A Theoretical Integration and Empirical Test of Strategic Management: Environment, Strategy, Structure, Implementation, and Performance in the Hospitality Industry
(Virginia Tech, 1999-04-14)
The main purposes of this study were to investigate the causality, congruence, and relationships among the constructs in the strategic management process. Perceived environmental certainty, organizational structure, types ...
Co-Branding as a Market-Driven Strategic Financial Investment Option in the Hospitality Industry
(Virginia Tech, 2001-04-20)
The purpose of this study was to examine the trends in co-branding, especially when one brand is linked with another brand through a business strategy, in order to investigate the factors that lead to co-branding as a ...
A productivity analysis of the clinical dietitian as a health care team member in the service sector
(Virginia Polytechnic Institute and State University, 1986)
The major purpose of this study was to analyze the productivity of the clinical dietitian in order to develop appropriate models for measurement of productivity of the clinical dietitian. Due to the lack of research on ...
A Model for the Development and Implementation of Core Competencies in Restaurant Companies for Superior Financial Performance
(Virginia Tech, 1998-06-08)
The purpose of this study was to identify whether firms that implement and develop core competencies perform significantly better than firms that do not. A model of core competency implementation and development in ...