The restaurant — a place for quality control and product maintenance?
- 31 December 1983
- journal article
- Published by Elsevier in International Journal of Hospitality Management
- Vol. 2 (2) , 93-100
- https://doi.org/10.1016/0278-4319(83)90007-5
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A New Marketing Mix for the Hospitality IndustryCornell Hospitality Quarterly, 1981
- I. Development of Hazard Analysis Critical Control Point models: HACCP models for quality control of entree production in hospital foodservice systemsJournal of the American Dietetic Association, 1978