Search results

1 – 4 of 4
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 1 April 1989

James L. Baggot and Brian H. Kleiner

The best serving companies teach many lessons. The first lesson is the attitude or philosophy under which these companies operate. Secondly, the best have a deep concern for…

935

Abstract

The best serving companies teach many lessons. The first lesson is the attitude or philosophy under which these companies operate. Secondly, the best have a deep concern for people, the people that they serve and their needs and the people they employ and their requirements. Thirdly, these companies focus on differentiating their product by providing high quality. Lastly, the best companies are concerned with the customers′ perceptions. The benefit to the company is higher profits.

Details

International Journal of Health Care Quality Assurance, vol. 2 no. 4
Type: Research Article
ISSN: 0952-6862

Keywords

Access Restricted. View access options
Book part
Publication date: 25 March 2021

Robert Smith

Abstract

Details

Entrepreneurship in Policing and Criminal Contexts
Type: Book
ISBN: 978-1-80071-056-6

Access Restricted. View access options
Article
Publication date: 1 April 1961

IT is difficult to prevent oneself from being submerged beneath the flood of writing that pours so endlessly upon us today, and almost impossible to evaluate much of it. The…

50

Abstract

IT is difficult to prevent oneself from being submerged beneath the flood of writing that pours so endlessly upon us today, and almost impossible to evaluate much of it. The consequence is that material of real worth is often overlooked, to our serious loss. I am not thinking so much of the bound volume, for reviews and publishers' notices bring it to our attention.

Details

Work Study, vol. 10 no. 4
Type: Research Article
ISSN: 0043-8022

Access Restricted. View access options
Article
Publication date: 1 March 2013

Máirtín Mac Con Iomaire

The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700‐1900…

1688

Abstract

Purpose

The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700‐1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.

Design/methodology/approach

Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data are analysed using a combination of hermeneutics (Denzin and Lincoln, O'Gorman) and textual analysis (Howell and Prevenier).

Findings

The paper traces the various locations of public dining in Dublin 1700‐1900 and reveals that Dublin gentlemen's clubs preceded their London counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than in Paris. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860 created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards.

Originality/value

There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining in Dublin 1700‐1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants in London and other British cities.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

1 – 4 of 4
Per page
102050