Strategy, risk and decentralization in hospitality operations

International Journal of Contemporary Hospitality Management

Volumn 8, Issue 2, 1996, Pages 14-16

  Johns, Nick ^a   Lee–Ross, Darren ^a  

^a City College   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986131181     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596119610111677     Document Type: Article

References (8)

1. Jones, P., “Foodservice operations”, in Jones, P. and Merricks, P. (Eds), The Management of Foodservice Operations, Cassell, London, 1995, pp. 3-17.
2. Kirk, D., “Hard and soft systems: a common paradigm for operations management”, International Journal of Contemporary Hospitality Management, Vol. 7 No. 5, 1995, pp. 13-16.
3. Johns, N., Managing Food Hygiene, (2nd ed.), Macmillan, London, 1995, p. 186.
4. Johns, N., Wheeler, K.L. and Cowe, P., “Productivity angles on sous-vide”, in Teare, R., Adams, D. and Messenger, S. (Eds), Managing Projects in Hospitality Organizations, Cassell, London, 1992.
5. Jones, P., Food Service Operations, (2nd ed.), Cassell, London, 1988.
6. Parry, B. and Collins, B., “Where is facilities management going?”, International Journal of Contemporary Hospitality Management, Vol. 5 No. 2, 1993, pp. 36-40.
7. Sasser, W.E., Olsen, R.P. and Wyckoff, D.D., Management of Service Operations, Allyn & Bacon, Boston, MA, 1978.
8. Shams, H. and Hales, C., “Once more on ‘goods’ and ‘services’: a way out of the conceptual jungle”, Quarterly Review of Marketing, Vol. 14 No. 3, 1989, pp.1-5.