Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Lee, Y. and Sozen, E. (2016). Food allergy knowledge and training among restaurant
employees. International Journal of Hospitality Management, 57, pp.52-59.
Singla, V. (2012). Role of service quality and customer satisfaction in predicting customer loyalty. Journal
for Global Business Advancement, 5(3), p.248.
Thornton, L., Ball, K., Lamb, K., McCann, J., Parker, K. and Crawford, D. (2016). The impact of a new
McDonald's restaurant on eating behaviours and perceptions of local residents: A natural experiment
using repeated cross-sectional data. Health & Place, 39, pp.86-91.
Kroc, R., & Anderson, R. (2016). Grinding it out: the making of McDonald's. New York: St. Martin's Griffin. Print.
Hanks, A. and Wansink, B. (2013). Happier Meals: How Changes in McDonald’s Happy Meals Altered
Food Choices. Journal of Nutrition Education and Behavior, 45(4), pp.S39-S40.
Teets, C. (2012). Golden opportunity: remarkable careers that began at McDonald's. Kennebunkport, Me, Cider Mill.
Mcdonalds, UK (2017). What's New - New to Our Menu | McDonald's UK. [Online] Mcdonalds.com.
Available at: https://www.mcdonalds.com/gb/en-gb/menu/whats-new.html [Accessed 3 Jan. 2018].
Hill, C. W. L., & Jones, G. R. (2012). Essentials of strategic management. Australia, South-Western/Cengage Learning.
Brown, S., Blackmon, K., Cousins, P. and Maylor, H. (2013). Operations Management: Policy, Practice
and Performance Improvement. Abingdon: Routledge.
Fowler, K. and Bridges, E. (2012). Service environment, provider mood, and provider‐customer
interaction. Managing Service Quality: An International Journal, 22(2), pp.165-183.