Table of contents
Menu design: can menus sell
John T. Bowen, Anne J. MorrisObjectives of a menu include communication of the productsavailable for sale, providing tangible evidence and selling. Managersmust consider all these elements when they create a…
The future development of the hotel sector: an international comparison
Luiz Moutinho, Pierre McDonagh, Salvador Miquel Peris, Enrique BignéDescribes the findings of a positivistic comparative study whichwas undertaken in three different European countries in order to assessthe perceptions of British/Irish and Spanish…
Marketing strategies for fast‐food restaurants: a customer view
Ali Kara, Erdener Kaynak, Orsay KucukemirogluIn recent years, a major food consumption trend in the USA andCanada is that more people are eating more meals outside their homes. Itis predicted that this trend will accelerate…
The meaning and management of yield in hotels
Stuart Jauncey, Ian Mitchell, Pamudji SlametDefinitions of yield management vary in terms of their content andfocus. Develops a “best fit” definition of yield managementof the hotel sector by reviewing the literature in…
The role of benchmarking in achieving continuous service quality
Mahmoud M. Yasin, Thomas W. ZimmererLinks the application of benchmarking to the hotel′s ability toachieve continuous quality improvements. Defines both the operating andservice subsystems of the hotel and clearly…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus