Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Clorice Thomas"'
Autor:
Michael Lynn, Clorice Thomas-Haysbert
Publikováno v:
Journal of Applied Social Psychology. 33:1747-1772
Anecdotal evidence suggests that many waiters and waitresses deliver poor service to ethnic minorities because they believe that ethnic minorities are poor tippers. How managers should deal with this problem depends in part on whether or not ethnic m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aa8eb7d4c79d5cb401d1d7bdedf3d0d
https://doi.org/10.1111/j.1559-1816.2003.tb01973.x
https://doi.org/10.1111/j.1559-1816.2003.tb01973.x
Publikováno v:
Journal of Hospitality & Tourism Education. 14:41-46
Faculty participating in the faculty intern program offered through I-Chrie and sponsored by Marriott International report on the value of updating skills through the field experience. This report includes the variety of experiences each faculty gain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bb15885ad43f331d44bc7176dcd3d2c
https://doi.org/10.1080/10963758.2002.10696752
https://doi.org/10.1080/10963758.2002.10696752
Autor:
Clorice Thomas-Haysbert
Publikováno v:
Journal of Foodservice Business Research. 5:47-60
The purpose of this study is to find out if African Americans do tip less frequently than Whites and if income and education influence the relationship. Respondents were asked about the frequency of tipping and the reasons for tipping. The results su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff711299d9b91bc1f80867f585f398cd
https://doi.org/10.1300/j369v05n02_04
https://doi.org/10.1300/j369v05n02_04
Publikováno v:
Foodservice Research International. 6:1-13
The purpose of this study was to examine the differences between a conventionally prepared and cook-chill prepared egg and cheese product and to assess the specific effects of the reheating process. In order to compensate for the anticipated effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2a95fbdb36f4e158033e912e27d2b54
https://doi.org/10.1111/j.1745-4506.1991.tb00280.x
https://doi.org/10.1111/j.1745-4506.1991.tb00280.x