Measuring service quality of the computerized Food and Beverage Cost Control System in Hong Kong hotels using a gaps model approach

Journal of Hospitality and Tourism Research

Volumn 22, Issue 3, 1998, Pages 268-287

  Cho, Vincent ^a   Wong, James ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Food and beverage cost control management; Gaps model; Service management

Indexed keywords

EID: 79958834704     PISSN: 10963480     EISSN: 15577554     Source Type: Journal    
DOI: 10.1177/109634809802200305     Document Type: Article

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