| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A multivariate analysis of hotel benefit bundles and choice trade-offs
|
Wilensky, Lance
|
|
1988
|
7 |
1 |
p. 29-41
13 p.
|
artikel
|
| 2 |
A pilot study on the use of sous-vide vacuum cooking as a production system for high quality foods in catering
|
Light, N.
|
|
1988
|
7 |
1 |
p. 21-27
7 p.
|
artikel
|
| 3 |
Books received
|
|
|
1988
|
7 |
1 |
p. 87-
1 p.
|
artikel
|
| 4 |
Courses
|
|
|
1988
|
7 |
1 |
p. 89-
1 p.
|
artikel
|
| 5 |
Disquieting features in professional education for hospitality and tourism
|
Kibedi, George
|
|
1988
|
7 |
1 |
p. 16-20
5 p.
|
artikel
|
| 6 |
Editorial
|
O'Connor, John
|
|
1988
|
7 |
1 |
p. 1-4
4 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
1988
|
7 |
1 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Financial accounting for hospitality management
|
Harris, Peter
|
|
1988
|
7 |
1 |
p. 83-84
2 p.
|
artikel
|
| 9 |
Service delivery systems in the food service industry
|
Pickworth, J.R.
|
|
1988
|
7 |
1 |
p. 43-62
20 p.
|
artikel
|
| 10 |
Service management as if culture exists
|
Shames, Germaine
|
|
1988
|
7 |
1 |
p. 5-7
3 p.
|
artikel
|
| 11 |
Temporal dimensions and regional patterns of hotel occupancy performance in England: a time series analysis of midweek and weekend occupancy rates in 266 hotels, in 1984 and 1985
|
Jeffrey, Douglas
|
|
1988
|
7 |
1 |
p. 63-80
18 p.
|
artikel
|
| 12 |
The complete book of pub catering
|
Price, Peter
|
|
1988
|
7 |
1 |
p. 81-82
2 p.
|
artikel
|
| 13 |
The food revolution
|
Briscoe, Christine
|
|
1988
|
7 |
1 |
p. 84-85
2 p.
|
artikel
|
| 14 |
The role of science in higher education for catering management
|
Palin, M.
|
|
1988
|
7 |
1 |
p. 7-9
3 p.
|
artikel
|
| 15 |
The service industry front-line employee: an unenviable position
|
Mudie, Peter M.
|
|
1988
|
7 |
1 |
p. 11-16
6 p.
|
artikel
|
| 16 |
The travel and tourism industry: Strategies for the future
|
Wanhill, Stephen
|
|
1988
|
7 |
1 |
p. 82-83
2 p.
|
artikel
|
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