A Case Study in Crisis Management: Le Petit Gourmet Catering
| Data(s) |
01/01/1995
|
|---|---|
| Resumo |
The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol13/iss2/2 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1243&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Le Petit Gourmet Catering #Food Science #Hospitality Administration and Management #Ethics and Professional Responsibility #Food and Beverage Management #Hospitality Administration and Management |
| Tipo |
text |
