Browse by ANZSRC Socio-Economic Objective codes
|Up a level|
Casey, Adrian, Slugoski, Ben, and Helmes, Edward (2014) Cultural authenticity as a heuristic process: an investigation of the distraction hypothesis in a consumer evaluation paradigm. Food Quality and Preference, 38. pp. 75-82.
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.
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.
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.
Pryce, Josephine, Chaiechi, Taha, and Bhati, Abhishek (2013) Visitor interest in heritage railways of Asia. In: Proceedings of the International Conference on Managing the Asian Century, pp. 559-566. From: ICMAC 2013: International Conference on Managing the Asian Century, 11-13 July 2013, Singapore.