P-ISSN 1081-8510
E-ISSN 2380-1751
Vol. 17, Issue 1, 2006January 20, 2006 CDT
ccby-4.0
Cognitive and Affective Service Marketing Strategies for Fine Dining Resturant Managers
Cognitive and Affective Service Marketing Strategies for Fine Dining Resturant Managers
Articles in Vol. 17, Issue 1, 2006
Vol. 17, Issue 1, 2006
- From the EditorJSBS Editor
- Resturant Revenue Management: An Investigation Into Changing Standard Operating Proceduresto Maximize RevenueJeff Shields
- After Receiving Financing, Do INC. 500 Companies Continue to Utilize Their Business Plan?Anthony T. AllredH. Lon Addams
- Cognitive and Affective Service Marketing Strategies for Fine Dining Resturant ManagersRaj Arora Ph.D.Joe Singer Ph.D.
- Developing a Supply Chain Strategy for a Midsize Resturant ChainLifang WuTimothy J. KloppenborgJames P. Walsh
- Is the Business Model a Useful Strategic Concept? Conceptual, Theoretical, and Empirical InsightsMicheal MorrisMinet SchindehutteJames RichardsonJeffrey Allen
- Stakeholder Theory and the Entrepreneurial FirmRonald K. MitchellBoyd Cohen
- Strategy-Specific Decision Making: A Guide for Excuting Competitive StrategyW. Calvin Fields
Ph.D., R. A., & Ph.D., J. S. (2006). Cognitive and Affective Service Marketing Strategies for Fine Dining Resturant Managers. Journal of Small Business Strategy, 17(1), 51–62.