机译:餐厅在欧洲推进:比较评估
Western Norway Res Inst Sogndal Norway|Lund Univ Serv Management & Serv Studies Helsingborg Sweden|Linnaeus Univ Sch Business & Econ Kalmar Sweden;
HES SO Univ Appl Sci & Arts Western Switzerland Ecole Hoteliere Lausanne Lausanne 25 Switzerland;
HES SO Univ Appl Sci & Arts Western Switzerland Ecole Hoteliere Lausanne Lausanne 25 Switzerland;
Pablo Olavide Univ Business & Mkt Dept Seville Spain;
Aix Marseille Univ UFR Arts Lettres Langues & Sci Humaines Marseille France;
Breda Univ Appl Sci Ctr Sustainabil Tourism & Transport Dx Breda Netherlands;
Western Norway Res Inst Sogndal Norway;
Economic value; minimum wage; restaurants; service gratuity; social welfare; tipping;
机译:欧洲餐馆中价格选择的魔力:一项比较研究
机译:我倾向于什么?客户对限制服务餐厅的倾斜请求的回应
机译:餐馆家具的比较研究:塞浦路斯法马古斯塔的银杏和尼亚岛餐厅
机译:通过文本挖掘对前五名快餐店的比较分析
机译:小费行为的决定因素:来自我们的证据餐馆
机译:餐馆盈利能力的多级评估:欧洲数据的证据
机译:在快餐店煎炸生产中棕榈树脂和高油酸混纺油热阻的比较评价
机译:R. m. Young和翻斗式雨量计的比较评估