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Journal of Quality Assurance in Hospitality & Tourism Volume 1, 2000 - Issue 4
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CASE STUDIES

The Role of Training in Achieving TQM in Restaurants

Maya Salameh School of Hotel and Food Administration, University of Guelph
&
Clayton W. Barrows School of Hotel and Food Administration, University of Guelph
Pages 73-95 | Accepted 10 Oct 2000, Published online: 12 Oct 2008

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Máirtín Mac Con Iomaire, Mohamed Fawzi Afifi & JJ Healy. (2021) Chefs’ perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure. Journal of Foodservice Business Research 24:2, pages 177-214.
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Hyo Jin (Jean) Jeon, Rajiv P. Dant & Brent L. Baker. (2016) A Knowledge-Based Explanation of Franchise System Resources and Performance. Journal of Marketing Channels 23:3, pages 97-113.
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CandiceE. Clemenz & PamelaA. Weaver. (2003) Dimensions of Perceived Training Quality. Journal of Quality Assurance in Hospitality & Tourism 4:1-2, pages 47-70.
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