Operational approaches in New Zealand & Singaporean Hotel Food & Beverage Departments: expanding the customer base beyond in-house
Hotel-based restaurants have long been viewed as an unprofitable segment of the hospitality market and are perceived to offer a lower quality product than independently operated outlets. This thesis looks at the possible causes of this poor performance, focusing on local diners. The decision to exam...
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| Format: | Others |
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Auckland University of Technology,
2012-07-01T20:58:54Z.
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| Online Access: | Get fulltext |