Explicating restaurant performance : the nature and foundations of sustainable service and organizational environment
Sheng-Fang Chou, Jeou-Shyan Horng, Chih-Hsing Liu, Bernard Gan
| Year of publication: |
June 2018
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|---|---|
| Authors: | Chou, Sheng-Fang ; Horng, Jeou-Shyan ; Liu, Chih-Hsing ; Gan, Bernard |
| Published in: |
International journal of hospitality management. - Amsterdam [u.a.] : Elsevier, ISSN 0278-4319, ZDB-ID 1074264-5. - Vol. 72.2018, p. 56-66
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| Subject: | Sustainable service | Perceived innovation | Organizational environment | Performance | Unternehmenserfolg | Firm performance | Gastronomie | Restaurant industry | Nachhaltigkeit | Sustainability | Performance-Messung | Performance measurement | Performance-Management | Performance management | Dienstleistungssektor | Service industry | Innovation | Nachhaltige Entwicklung | Sustainable development |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1016/j.ijhm.2018.01.004 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011872695