Principles of Strategic Planning for the Food-Service Firm:...

The Cornell Hotel and Restaurant Administration Quarterly 1981 / 03 Vol. 22; Iss. 1

Principles of Strategic Planning for the Food-Service Firm: How to select a strategy based on your competitive position in the industry

Sirkis, R. L., Race, S. M., Little, A. D.
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Volume:
22
Language:
english
Journal:
Cornell Hotel and Restaurant Administration Quarterly
DOI:
10.1177/001088048102200108
Date:
March, 1981
File:
PDF, 490 KB
english, 1981
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