| Adapting to a changing market: the 10th tee grill.: An article from: Cornell Hotel & Restaurant Administration Quarterly |  | Author: Jeffrey L. Pellissier
Publisher: Cornell University
Category: Book
Buy New: $5.95
Format: Html
Media: Digital
Pages: 12
ASIN: B00092XO6G
Publication Date: December 1, 1994
Availability: Available for download now
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Product Description
This digital document is an article from Cornell Hotel & Restaurant Administration Quarterly, published by Cornell University on December 1, 1994. The length of the article is 3519 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: The California Country Club was losing money in the late 1980s. Its full-service restaurant was not serving its target customers - golfers. The golf club's primary lunchtime customers were the business people while the golfers settled for less formal and less expensive lunches. Market research directed management to develop the concept of casual service with less staff. It has been able to cut its losses and is now serving golfers and members.
Citation Details
Title: Adapting to a changing market: the 10th tee grill.
Author: Jeffrey L. Pellissier
Publication: Cornell Hotel & Restaurant Administration Quarterly (Refereed)
Date: December 1, 1994
Publisher: Cornell University
Volume: v35 Issue: n6 Page: p90(6)
Distributed by Thomson Gale
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