| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An empirical study on the influence of economy hotel website quality on online booking intentions
|
Li, Li
|
|
2017
|
63 |
C |
p. 1-10
10 p.
|
artikel
|
| 2 |
Culinary medicine: The next destination for hospitality management programs
|
Pizam, Abraham
|
|
2017
|
63 |
C |
p. 112-113
2 p.
|
artikel
|
| 3 |
Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making
|
Lu, Lu
|
|
2017
|
63 |
C |
p. 72-81
10 p.
|
artikel
|
| 4 |
Editorial Board info
|
|
|
2017
|
63 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions
|
Youn, Hyewon
|
|
2017
|
63 |
C |
p. 11-21
11 p.
|
artikel
|
| 6 |
Extending the scope of hotel client reactions to employee injustice: Hotel employer reviews on the Internet
|
Melián-González, Santiago
|
|
2017
|
63 |
C |
p. 93-100
8 p.
|
artikel
|
| 7 |
From innovation to sustainability: Sustainability innovations of eco-friendly hotels in Taiwan
|
Horng, Jeou-Shyan
|
|
2017
|
63 |
C |
p. 44-52
9 p.
|
artikel
|
| 8 |
Hotel property performance: The role of strategic management accounting
|
Turner, Michael J.
|
|
2017
|
63 |
C |
p. 33-43
11 p.
|
artikel
|
| 9 |
Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention
|
Han, Heesup
|
|
2017
|
63 |
C |
p. 82-92
11 p.
|
artikel
|
| 10 |
Influence of national culture and balanced organizational culture on the hotel industry’s performance
|
Nazarian, Alireza
|
|
2017
|
63 |
C |
p. 22-32
11 p.
|
artikel
|
| 11 |
Is restaurant franchising capital a substitute for or a complement to debt?
|
Park, Kwangmin
|
|
2017
|
63 |
C |
p. 63-71
9 p.
|
artikel
|
| 12 |
The antecedents and outcomes of food safety motivators for restaurant workers: An expectancy framework
|
Harris, Kimberly J.
|
|
2017
|
63 |
C |
p. 53-62
10 p.
|
artikel
|
| 13 |
Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry
|
Jang, Yoon Jung
|
|
2017
|
63 |
C |
p. 101-111
11 p.
|
artikel
|
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