The halo effect created for restaurants that source food locally / Malia Bacig and Cheri A. Young.
Material type:
TextPublication details: Philadelphia ; Taylor & Francis Group , May-June 2019.Description: Volume 22, pages 209-238 : illustration ; 26 cmDDC classification: - DPer 647.95 J826 January-December 2019 v. 22 n. 1-6
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode | |
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Periodicals
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UM Digos College - LIC | Periodicals | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 (Browse shelf(Opens below)) | Not for loan | Periodical Article |
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| DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 The examination of the relationship between experiential value and price fairness in consumers' dining experience / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 Sustainable innovation behavior in restaurants / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 Examining customer perceptions of restaurant restroom cleanliness and their impact on satisfaction and intent to return / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 The halo effect created for restaurants that source food locally / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 Does sustainability pay? : evidence from the food sector / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 Are vegetarian customers more "green"? / | DPer 647.95 J826 January-December 2019 v. 22 n. 1-6 Drivers and impact of restaurant tipping behavior / |
Journal of Foodservice Business Research, vol. 22, no. 3, pages 209-238, May-June 2019.
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