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Keyword [Restaurant industry]
Result: 41 - 57 | Page: 3 of 3
41. Analyzing risk in the restaurant industry
42. Behavioral intentions in the full service restaurant industry: The effect service quality and organizational culture has on customers' intentions to return
43. Factors that lead to environmentally sustainable practices in the restaurant industry: A qualitative analysis of two green restaurant innovators
44. Personality types and consumer preferences for multiple currency usages: A study of the restaurant industry
45. The impact of relationship-oriented behaviors on firm financial performance in the restaurant industry
46. The change in systematic risk after the 9/11 events: An analysis of restaurant industry
47. An integrative value-based consumer behavior model in the restaurant industry: Aspects of regulatory focus theory and cognitive appraisal theory
48. Restaurant Industry Sustainability: Barriers and Solutions to Sustainable Practice Indicators
49. The feasibility of activity-based costing in the restaurant industry
50. Psychological pricing strategies and consumers response behavior: An empirical investigation in the restaurant industry
51. The restaurant industry: Business cycles, strategic financial practices, economic indicators, and forecasting
52. An empirical examination of capital markets, agency and brand name capital explanations for the existence of sub-franchising in the restaurant industry
53. A TRANSACTION COSTS ANALYSIS OF FRANCHISING WITH EMPIRICAL APPLICATIONS TO THE RESTAURANT INDUSTRY (VERTICAL INTEGRATION)
54. Franchising and top management team (TMT) decisions in the US restaurant industry
55. What drives mergers and acquisitions in the restaurant industry
56. Exploring the Causes of Conflict in Franchised Restaurant Industry: Evidences from the Court Record
57. The connections between culinary education and the restaurant industry: A phenomenological investigation of educators', restaurant professionals' and recent graduates' views on culinary education
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