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Displaying 7 articles of 7 total result(s).
Original Article

Methodology For The Formation Of Professional Values Of The Would-Be Managers

Nelly Kh. Savelyeva
,
Elena A. Gnatyshina
,
Natalya V. Uvarina
,
Alexey V. Savchenkov
,
Ekaterina M. Bozhko

Keywords: Hotel, manager, professional, restaurant, service, value

Article no: 106

Pages 853-857

Doi: 10.15405/epsbs.2021.02.02.106

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Original Article

Customer Satisfaction Towards Communication Skills Of The Franchise Restaurant Frontliners

Suhaini Muda
,
Sabrina Mohd Rashid

Keywords: Customer satisfaction, communication skill, frontline staff, franchise restaurant, service quality

Article no: 30

Pages 223-230

Doi: 10.15405/epsbs.2021.06.02.30

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Original Article

Practical Basis Of Formation Of Professional Values Of The Would-Be Managers

Nelly Kh. Savelyeva
,
Elena A. Gnatyshina
,
Natalya V. Uvarina
,
Alexey V. Savchenkov
,
Natalya A. Pakhtusova

Keywords: Hotel, manager, professional values, restaurant, service

Article no: 107

Pages 858-863

Doi: 10.15405/epsbs.2021.02.02.107

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Original Article

Marketing Strategy, Technological Innovation and Inventory Management Towards Malaysia’s Food Industry Performance

Tengku Auwalul Hawa Yahaya
,
Diyana Kamarudin
,
Nor Suraini Mohd Hassan

Keywords: Restaurant performance, technological innovation, marketing strategy, inventory management

Article no: 53

Pages 530-537

Doi: 10.15405/epsbs.2019.08.53

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Original Article

Customers’ Acceptance Level Of Smart Restaurant Services In Penang

Lim Chia Yean
,
Sara Abhari
,
Alireza Jalali*
,
Mastura Jaafar

Keywords: Smart restaurant services, perceived enjoyment, perceived cost, novelty, Technology Acceptance Model (TAM), Diffusion of Innovation Theory (DOI)

Article no: 48

Pages 490-501

Doi: 10.15405/epms.2019.12.48

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