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IN INTEGRATED APPROACH FOR SELECTING CORPORRATE SOCIAL RESPONSIBILITY PROGRAM AND COSTS EVELUTION IN THE INTERNATIONAL TOURISM HOTEL
HSIEN -
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
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View 103
A PERFORMANCE EVALUATION MODEL FOR INTERNATIONAL TOURIST HOTELS IN TAIWAN: AN APPLICATION OF THE RELATIONAL NETWORK DEA
HSIEH L.F. | LIN L.H.
View 132
EFFECTS OF SERVICE QUALITY AND FOOD QUALITY: THE MODERATING ROLE OF ATMOSPHERICS IN AN ETHNIC RESTAURANT SEGMENT
HA J. | JANG S.
View 170
APPLYING LOSS AVERSION TO ASSESS THE EFFECT OF TO SERVICE QUALITY ON POST-DINING BEHAVIORAL INTENTIONS
CHANG K.S. | CHEN M.
View 82