Best practices in food and beverage management

Cornell Hotel and Restaurant Administration Quarterly

Volumn 40, Issue 5, 1999, Pages 50-54

  Siguaw, Judy A ^a   Enz, Cathy A ^a  

^a 335 Statler Hall   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001987875     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049904000509     Document Type: Article

References (2)

1. For example, see: Bjorn Hanson, "Hotel Food Service: Where's the Profit?," Cornell Hotel and Restaurant Administration Quarterly, Vol. 25, No. 2 (August 1984), pp. 92-96.
2. The full study is available in: Laurette Dubé, Cathy A. Enz, Leo M. Renaghan, and Judy A. Siguaw, American Lodging Excellence: The Key to Best Practices in the U.S. Lodging Industry (Washington, D.C.: American Express and the American Hotel Foundation, 1999).