141 results on '"Susskind, Alex M."'
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2. A Resource-Acquisition Perspective: Examining the Effects of Downsizing on Work-Related Relationships and Performance
3. 10. The Influence of Tabletop Technology in Full-Service Restaurants
4. 3. The Relationship of Service Providers’ Perceptions of Service Climate to Guest Satisfaction, Return Intentions, and Firm Performance
5. Introduction: Our Evolving Service Environment
6. Conclusion: The Human Function
7. Afterword
8. Introduction
9. The Understated Elements of Excellence
10. 5. Communication Richness: Why Some Guest Complaints Go Right to the Top—and Others Do Not
11. 1. How Organizational Standards and Coworker Support Improve Restaurant Service
12. 9. Guests’ Reactions to Tabletop Technology in Full-Service Restaurants
13. 4. A Look at the Relationship between Service Failures, Guest Satisfaction, and Repeat-Patronage Intentions of Casual Dining Guests
14. Dynamic resource‐acquisition strategies: Analysis of survivor betweenness centrality relationships after downsizing
15. Dynamic resource‐acquisition strategies: Analysis of survivor betweenness centrality relationships after downsizing.
16. Résumé screening heuristic outcomes: an examination of hiring manager evaluation bias
17. Attitudes and perceptions toward affirmative action programs: An application of institutional theory
18. The Next Frontier of Restaurant Management : Harnessing Data to Improve Guest Service and Enhance the Employee Experience
19. Internet apprehensiveness : An examination of on‐line information seeking and purchasing behavior
20. Hot Beverages at Quick Service Restaurant (QSR) Drive-thru Windows
21. Does Information Disclosure Improve Consumer Knowledge?
22. Guest Editorial
23. Supplemental_Materials – Supplemental material for Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants
24. Downsizing survivors' communication networks and reactions: a longitudinal examination of information flow and turnover intentions
25. Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows
26. Evolution and diffusion of the Michigan State University tradition of organizational communication network research
27. Customer service providers' attitudes relating to customer service and customer satisfaction in the customer--server exchange
28. Efficacy and Outcome Expectations Related to Customer Complaints About Service Experiences
29. Downsizing and structural holes: their impact on layoff survivors' perceptions of organizational chaos and openness to change
30. How organizational standards and coworker support improve restaurant service
31. An evaluation of guests' preferred incentives to shift time-variable demand in restaurants
32. To look or book: an examination of consumers' apprehensiveness toward Internet use
33. I told you so! (Restaurant Management)
34. Does Information Disclosure Improve Consumer Knowledge? Evidence from a RandomizedExperiment of Restaurant Menu Calorie Labels.
35. Predicting a behavioral profile for pleasure travelers on the basis of Internet use segmentation
36. A Look at How Tabletop Technology Influences Table Turn and Service Labor Usage in Table-Service Restaurants
37. I told you so! Restaurant customers' word-of-mouth communication patterns
38. The Influence of Table Top Technology in Full- service Restaurants
39. Customer service employees’ behavioral intentions and attitudes: an examination of construct validity and a path model
40. How restaurant features affect check averages: A study of the Toronto Restaurant Market
41. The Relationship of Service Providers’ Perceptions of Service Climate to Guest Satisfaction, Return Intentions, and Firm Performance
42. Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants
43. A Look at How Tabletop Technology Influences Table Turn and Service Labor Usage in Table-Service Restaurants.
44. Team Member's Centrality, Cohesion, Conflict, and Performance in Multi-University Geographically Distributed Project Teams.
45. Guest service management and processes in restaurants: what we have learned in fifty years
46. An Examination of Customers’ Attitudes About Tabletop Technology in Full-Service Restaurants
47. Team Member’s Centrality, Cohesion, Conflict, and Performance in Multi-University Geographically Distributed Project Teams
48. Communication in Service Encounters
49. Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants.
50. Regional Contrasts in Consumers’ Attitudes and Behavior Following the BP Oil Spill
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