The Real Failure Rate of Restaurants
| Data(s) |
01/01/1991
|
|---|---|
| Resumo |
A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol9/iss2/7 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1181&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Chris Muller #Robert H. Woods #The Real Failure Rate of Restaurants #Hannan and Freeman #Food and Beverage Management #Hospitality Administration and Management |
| Tipo |
text |
