Travel Reference
In-Depth Information
REFERENCES
Law, K.M. (2011). Airline catering service operation,
schedule nervousness and collective efficacy on per-
formance: Hong Kong evidence.
The Service Indus-
tries Journal, 31
(6), 959-973.
Markovic, S., Raspor, S. & Segaric, K. (2010). Does res-
taurant performance meet customers' expectations?
An assessment of restaurant service quality using a
modified Dineserv approach.
Tourism & Hospitality
Management, 16
(2), 181-195.
McSwane, D.Z., Rue, N.R. & Linton, R. (2005).
Essen-
tials of food safety and sanitation
(4th ed.). United
States of America: Pearson Prentice Hall.
Rasali, R. & Mustapha, Z. (2013, November 11). [Per-
sonal interview].
Zijlstra, E. & Mobach, M.P. (2011). The influence of
facility layout on operations explored.
Journal of
Facilities Management, 9
(2), 127-144.
Ariffin, H.F., Bibon, M.F. & Raja Abdullah, R.P.S.
(2011). Restaurant's atmospheric elements: What the
customer wants.
Journal of Asian behavioural studies,
1(2), 33-44, 1
(1), 33-44.
Babu, P.D., Subhasree, R., Bhakyaraj, R. & Vidhyalak-
shmi, R. (2009). Brown rice-beyond the color reviving
a lost health food: A review.
American-Eurasian Jour-
nal of Agronomy, 2
(2), 67-72.
Grayson, R.A. & McNeill, L.S. (2009). Using atmos-
pheric elements in service retailing: understanding
the bar environment.
Journal of Services Marketing,
23
(7), 517-527.
Kulkarni, S., Desai, A., Ranveer, R. & Sahoo, A. (2012).
Development of nutrient rich noodles by supple-
mentation with malted ragi flour.
International Food
Research Journal, 19
(1), 309-313.
Search WWH ::
Custom Search