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Tác giả CN
| Namkung, Oung |
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Nhan đề
| Service Failures in Restaurants. Which Stage of Service Failure Is the Most Critical? /Oung Namkung, Soocheong (Shawn) Jang |
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Mô tả vật lý
| From p.36-56 |
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Tác giả(bs) CN
| Soocheong (Shawn) Jang |
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Nguồn trích
| Cornell hospitality quarterly.-
Số: 3
Tập: 51
Năm: 2010 |
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000
| 00000nab#a2200000ui#4500 |
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| 001 | 243566 |
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| 002 | 21 |
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| 004 | 86F9746A-028D-4029-B4B3-760DBC408063 |
|---|
| 005 | 202605141048 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20260514104809|zluuyen |
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| 100 | |aNamkung, Oung |
|---|
| 245 | |aService Failures in Restaurants. Which Stage of Service Failure Is the Most Critical? /|cOung Namkung, Soocheong (Shawn) Jang |
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| 300 | |aFrom p.36-56 |
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| 700 | |aSoocheong (Shawn) Jang |
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| 773 | |tCornell hospitality quarterly.|d2010|v51|i3 |
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| 890 | |a0|b0|c0|d0 |
|---|
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