Online Articles
A case for ranking tourism journal by Bob McKercher
Assessing customer expectation of information provided on restaurant menus a confirmatory factor analysis approach by Juline Mills & Lional Thomas
Blue ocean strategy by W. Chan Kim & Renee Mauborgne
Descriptive menu labels' effect on sales by Brian Wansink, James Painter & Koert Van Ittersum
Dietary Effects of Menu Choices in the National School Lunch Program
Digitalisation in Asia How One Region is Shaping Worldwide Trends by Michelle Evans
Emerald case study Piping hot dogs a case of a Malaysian francise
Event leveraging of mega sport events a SWOT analysis approach by Kostas Karadakis, Kiki Kaplanidou & George Karlis
Future of the Family Trends in Consumer Spending
Global Economic Forecasts
Handler's hygiene practices in small restaurants of Vadodara by Mini Sheth, Ashima Gupta & Tejal Ambegaonkar
How Major Restaurant Chains Plan Their Menus the role of profit, demand, and health by Karen Glanz, Ken Resnicow, & Jennifer Seymor
How to Be a Disruptive Brand Reinventing Consumer Markets
Maximizing Olympic impacts by building up legacies by Chris Gratton & Holger Preuss
Scary food Commodifying culinary heritage as meal adventures in tourism
The Hotel Yearbook 2012.
The impact of organizational commitment among executives in Retail Industry, Klang Valley (Malaysia) by Leow Kah Loong
The potential role of the internet in promoting pub food by Steven Peet
The truth-in-menu law and restaurant consumers by Juline Mills & Joan Marie Clay
Top 5 Trend in Health and Wellnss
What's New in Retail Edition 3