Does using an à la carte or combo set menu affect the performance of a teppanyaki-style restaurant?

International Journal of Contemporary Hospitality Management

Volumn 25, Issue 4, 2013, Pages 491-509

  Fang, Chin Yi ^a  

^a Jessie)   (Taiwan)

Author keywords

China; Financial performance; Food service; Meal category; Menu analysis; Metafrontier approach; Metatechnology ratio; Organizational performance; Taiwan

Indexed keywords

EID: 84878871260     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596111311322899     Document Type: Article

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