Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Hei-Lin Chu"'
Publikováno v:
JOURNAL OF TOURISM AND HOSPITALITY MANAGEMENT. 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daa601bbb186df5518c7b3c7624da797
https://doi.org/10.15640/jthm.v8n1a13
https://doi.org/10.15640/jthm.v8n1a13
Autor:
Kay Hei-Lin Chu
Publikováno v:
Tourism Management. 29:320-330
This study presents a procedure of a second-order confirmatory factor analysis for identifying hospitality students’ work value structure. Data were collected from questionnaires completed by 511 senior hospitality students, and were divided into t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a875193eec856966bcae2d8d650bf787
https://doi.org/10.1016/j.tourman.2007.03.003
https://doi.org/10.1016/j.tourman.2007.03.003
Autor:
Suzanne K. Murrmann, Kay Hei-Lin Chu
Publikováno v:
Tourism Management. 27:1181-1191
This paper describes the development and validation of a 19-item instrument (hospitality emotional labor scale, HELS) for assessing employees’ perception of emotional labor in hospitality organizations. Three studies were conducted to purify the sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf34fa301e2ba66986704627a167ff91
https://doi.org/10.1016/j.tourman.2005.12.011
https://doi.org/10.1016/j.tourman.2005.12.011
Publikováno v:
Journal of Hospitality & Tourism Education. 13:34-40
The primary purpose of this study is to compare customers' perceptions of the dining experience at a student-operated, on-campus fine dining restaurant (Old Guard) to their perceptions of dining at other comparable restaurants located in the downtown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e2a2ef28bb298b8511f48ba2889300d
https://doi.org/10.1080/10963758.2001.10696696
https://doi.org/10.1080/10963758.2001.10696696
Akademický článek
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Akademický článek
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Publikováno v:
Journal of Travel Research; May2009, Vol. 47 Issue 4, p508-522, 15p
Autor:
Nelson, Robert R.
Publikováno v:
Journal of Hospitality & Tourism Research; 8/ 1/1999, Vol. 23 Issue 3, p320-323, 4p
Autor:
LIN, MEIJUE, 林美珠
102
This study aims, from the views of interns of hospitality related departments, to explore the main content of psychological contracts between personal and corporate during the internship, and its relationship with the intention of stay in t
This study aims, from the views of interns of hospitality related departments, to explore the main content of psychological contracts between personal and corporate during the internship, and its relationship with the intention of stay in t
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/17704466297907996029
Autor:
Yu-Min Huang, 黃瑜旻
99
The nature of food service job, including long hours, low pay, and physically demands), results in high employee turnover rate. And this high turnover rate is a critical issue jerpadizes service quality. Thus, how to retain employees and to h
The nature of food service job, including long hours, low pay, and physically demands), results in high employee turnover rate. And this high turnover rate is a critical issue jerpadizes service quality. Thus, how to retain employees and to h
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/89987628539681072692