Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Vincent N., Maranga"'
Autor:
Simon O Were, Vincent N Maranga
Publikováno v:
Research in Hospitality Management, Vol 12, Iss 2, Pp 125-131 (2022)
This study investigated the efficacy of hotel facilities’ management practices on employee performance. A descriptive research survey was applied, while the study area was Nairobi County. The sampling techniques applied were a census, stratified, p
Externí odkaz:
https://doaj.org/article/f917cbb14f12419e9c9f6eb54f69e758
Publikováno v:
Research in Hospitality Management, Vol 11, Iss 3, Pp 255-261 (2021)
Tipping can be traced to Tudor England in the sixteenth century. This act transformed into a custom, spreading to many countries. However, tipping is observed differently from one country to the other and thus is not homogeneous from a global perspec
Externí odkaz:
https://doaj.org/article/a3ed22aa667c4db1978e543a80b3d21c
Publikováno v:
Journal of Hospitality and Tourism Management. 4:20-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::082639c5b6345293faef53a7dd018478
https://doi.org/10.53819/81018102t2003
https://doi.org/10.53819/81018102t2003
Publikováno v:
International Hospitality Review. 35:57-69
PurposeThe purpose of this study was to investigate restaurant clientele tipping behavior and its inspiration on foodservice empathy within two- and three-star hotels in Kisumu County, Kenya. This was with the objective of analyzing the tipping effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e349496a42fc8c8515ee232c96ebc637
https://doi.org/10.1108/ihr-07-2020-0026
https://doi.org/10.1108/ihr-07-2020-0026
Publikováno v:
Journal of Foodservice Business Research. 24:42-61
Tipping is an interesting pecuniary behavior involving service providers and hospitality’s restaurant clients. The tipping act goes beyond the hospitality industry and therefore is a common practic...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9123aeb4bb4e4f747a6790a34fa4db9c
https://doi.org/10.1080/15378020.2020.1834058
https://doi.org/10.1080/15378020.2020.1834058
Publikováno v:
Journal of Foodservice Business Research; 2021, Vol. 24 Issue 1, p42-61, 20p