Browse by ANZSRC Socio-Economic Objective codes

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Group by: Creators | Item Type
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Number of items at this level: 7.

C

Chuan, Tan Kay , and Chakraborty, Ayon (2009) Room for improvement. Six Sigma Forum Magazine, 9 (1). pp. 20-24.

Chakrabarty, Ayon, and Chuan, Tan Kay (2009) An exploratory qualitative and quantitative analysis of Six Sigma in service organizations in Singapore. Management Research News, 32 (7). pp. 614-632.

Chang, Shu-yun (2007) A cross cultural comparison of food preferences employing risk perception and novelty seeking influences. PhD thesis, James Cook University.

J

Johns, Nick, Lee-Ross, Darren, and Tyas, Phil (2000) SERVQUAL and PAT: alternative disconfirmation approaches to the measurement of service quality in the foodservice industry. Journal of Quality Assurance in Hospitality & Tourism, 1 (1). pp. 13-29.

L

Lee-Ross, Darren (2013) Human resource management, service delivery and the job satisfaction/alienation paradox: a hospitality industry perspective. Asia-Pacific journal of Innovation in Hospitality and Tourism, 2 (2). pp. 211-226.

Lee-Ross, Darren (2000) Development of the service predisposition instrument. Journal of Managerial Psychology, 15 (2). pp. 148-160.

P

Pryce, Josephine, Chaiechi, Taha, and Bhati, Abhishek (2013) Visitor interest in heritage railways of Asia. In: Mandal, Purnendu, (ed.) Proceedings of the International Conference on Managing the Asian Century: ICMAC 2013. Springer, Singapore, pp. 559-566.

This list was generated on Sat Apr 19 06:52:29 2014 EST.