págs. 1-21
Employees' perceptions of performance appraisal: the case of an upscale hotel in Hong Kong
págs. 25-43
págs. 45-64
Getting along with others: the relationship between agreeableness and customer satisfaction in the foodservice industry
págs. 65-83
Choosing whether to lead, lag or match the market: developing a competitive pay strategy for a new restaurant
págs. 85-97
págs. 99-113
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