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Customers’ Behavioural Intention – Actual Behaviour Gap In Carbon Footprint Reduction Practices Of Restaurants | Sruthi Dinesh & Y. Muniraju

₹250.00
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Paradigm Shift In Culinary Education After Covid-19: A Way Forward| Pankaj Misra, Anjana Pandey & Seema Nashier

₹250.00
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Delivering Service In Cyberspace: A Study On Quality Of Virtual Touch Points For Online Food Delivery Service | R Sathya

₹250.00
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A Qualitative Assessment Of Urban Destination Food Image In The Delhi Region | Sidharth Srivastava, Teena Pareek & Savita Sharma

₹250.00
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Exploration Of Service Quality Factors In Restaurant Industry: A Study Of Selected Restaurants In New Delhi Region | Gaurav Tripathi & Kartik Dave

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Assessing Quality Of Food, Service And Customer Experience At A Restaurant: The Case Of A Student Run Restaurant In The USA | Bharath M. Josiam, Rosa Malave, Charles Foster & Watson Baldwin

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Increased Interest Expense And Management’s Expense Preference Behaviour Of Publicly-Traded Restaurant Firms | Arun Upneja, Michael Dalbor, Nan Hua & Toni Repetti

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Internationalization Of Services: The Global Impact Of Us Franchise Restaurants | Mahmood A. Khan

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Understanding The Success Factors For Independent Restaurants In The Delhi / Gurgaon Region: An Analysis Of The Gap Between Management Perceptions And Customer Expectations | Karnikeya Budhwar

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