WORKING BIBLIOGRAPHY

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1						Papitchaya Sutthisoonthorn
2					WORKING BIBLIOGRAPHY
3	Date	Source ID	Type	MLA	Currency	Reliablity	Authority	Purpose	All	Make customers feel like home	Passion & Management	Connection & Advertising
4	8/21/2014	1	Article	Meitus, Marty. "25+ Years and Counting: Restaurant Veterans Spill Secrets to Success." - The Denver Post. The Denver Post, 16 Feb. 2011. Web. 21 Aug. 2014. <http://www.denverpost.com/ci_17386893>.	02/16/2011 01:00:00 AM MST	Yes, because the author supported his reasons by using the historical evidences in the hospitality industry.	Marty Meitus is a Former Denver journalist spreads the word on healthy eating, book publisher, and a Rocky Mountain News editor.	To share the idea of how the restaurant manager is able to manage a restaurant over 25 year.
5	8/21/2014	2	magazine	arimore, Rachael. "So You Want To Open a Chain Restaurant? You’ve Got To Learn About Chicken Wings." Slate Magazine. Slate Magazine, 31 Jan. 2013. Web. 22 Aug. 2014. <http://www.slate.com/articles/business/doers/2013/01/opening_a_quaker_steak_and_lube_the_secrets_of_a_successful_chain_restaurant.html>.	1/31/2013 11:36:00	Yes, because the author puts statics fact about the world.	Rachael Larimore is Slate's managing editor, senior associate editor at Walt Disney Internet Group, andassociate editor at Walt Disney Internet Group	To Open and exchange the new idea of how to open a chain restaurant.
6	8/21/2014	3	Article	Levine, Ed. "How to Keep Restaurant Staff Motivated and Satisfied." American Express. SEd Levine, 29 Oct. 2010. Web. 29 Oct. 2010. <https%3A%2F%2Fwww.americanexpress.com%2Fus%2Fsmall-business%2Fopenforum%2Farticles%2Fhow-to-keep-restaurant-staff-motivated-and-satisfied-1%2F>.	10/29/2010	Yes because the author have evidences support by the people who is in this profession.	Ed Levine is th book publisher.	To share about his favortie profession such as food and restaurant.
7	8/27/2014	4A	Book	White, Trevor. "The Age of Appetizer." Kitchen Con: Writing on the Restaurant Racket. New York: Arcade Pub., 2007. 9-24. Print.	In 2007	Yes because the author use the newspaper quotes to support his idea.	He is the food critic, Irish publisher, and museum directo	To understand what the people would like to eat in this era.
8	8/27/2014	5B	Book	Fullen, Sharon L. "What Is Business Plan?" Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study: With Companion CD-ROM. Ocala, FL: Atlantic Pub. Group, 2005. 1-24. Print.	In 2005, United State	Yes, the author gave you quotes andd what we can relate on in our real life.	He is the restaurant design writer.	To Learn what do we need in order to make a plan for our starter business
9	8/28/2014	6C	Book	Starkey, Lauran. "Chossing a Carrer as a Hotel or Restaurant Manager." Hotel/Restaurant Management. 1st ed. New York: LearningExpress,LLC, 2002. 1-22. Print.	In the United State, 2002	Yes because it's a manaul to guide you how to start the restaurant management career.	She is a business writer, editor, and author.	To inspire and tell us about how to start the restaurant or hotel management plan.
10	8/28/2014	7A	Book	White, Trevor. "Accounting for Taste, Ch.3." Kitchen Con: Writing on the Restaurant Racket. 1st ed. New York: Arcade Pub., 2007. 25-41. Print.	In 2007	Yes because the author use the newspaper quotes to support his idea.	He is the food critic, Irish publisher, and museum directo	To show how the accoutiblity about the chef reliable to the food.
11	9/10/2014	8	Journal Article	Larsen, Svein, Torvald Ogaard, and Einar Marnburg. "Worries in Restaurant Managers." Scandinavian Journal of Psychology, 46.1 (2005): 91-96.	Published in Scandinavian Journal of Psychology, volume 46 issue 1 (2005-Feb), pages 91-96	This journal article have three people writing it and also have peer reviewed.	These people are student at cal poly and published by the cal poly pomona library.	To have differrent view in the restaurant management by looking at the Psychology.
12	9/13/2014	9D	Book	DiFillippo, Steve. "Chapter 1: Passion." It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way. 10th ed. United State: Copyright, 2013. 1-20. Print.	Published in United Stated in 2013	This book is about his experience and it's also 10th edition.	Steve Difllippo is the owner restaurant since he was 24 years old and now is the CEO of Italian steakouse around Boston, Philsdelphia, Atlanta, and New York City. He also graduated for Cambridge school of Culinary Arts.	To explain that the restaurant is not all about the food but it's also about the sevice in the restaurant.
13	9/16/2014	10D	Book	DiFillippo, Steve. "Chapter 2: Set The Tone." It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way. 10th ed. United State: Copyright, 2013. 21-37. Print.	Published in United Stated in 2013	This book is about his experience and it's also 10th edition.	Steve Difllippo is the owner restaurant since he was 24 years old and now is the CEO of Italian steakouse around Boston, Philsdelphia, Atlanta, and New York City. He also graduated for Cambridge school of Culinary Arts.	Passion is not enough to do get the restaurant running. you will need the commitment as well.
14	9/16/2014	11	Acticle	Thompson, Gary. "Restaurant Profitability Management: The Evolution of Restaurant Revenue Management." Cornell Hospitality Quarterly, 51.3 (2010): 308-322.	Published in Cornell Hospitality Quarterly, volume 51 issue 3 (31 July 2010), pages 308-322	This acticle was added on The Cal Poly Library account.	Gary Thomas is a operations management in the School of Hotel Administration at Cornell University. Where I got the information: https://www.hotelschool.cornell.edu/app/facultydb/instructors/gmt1	To see how the restaurant industry turn to the revolution.
15	9/18/2014	12B	Book	Fullen, Sharon L. "Who should write your bussiness plan?" Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study: With Companion CD-ROM. Ocala, FL: Atlantic Pub. Group, 2005. 25-29. Print.	In 2005, United State	Yes, the author gave you quotes andd what we can relate on in our real life.	He is the restaurant design writer.	To open your eyes that when you write your business plan doesn't have to be you who write it.
16	9/19/2014	13D	Book	DiFillippo, Steve. "Chapter 3: It's All About The Guest." It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way. 10th ed. United State: Copyright, 2013. 38-57. Print.	Published in United Stated in 2013	This book is about his experience and it's also 10th edition.	Steve Difllippo is the owner restaurant since he was 24 years old and now is the CEO of Italian steakouse around Boston, Philsdelphia, Atlanta, and New York City. He also graduated for Cambridge school of Culinary Arts.	To prepare how to solve the guest issue well and neatly when you encounter it.
17	9/25/2014	14	Article	Shields, Jeff, and Joyce Shelleman. "Restaurant Revenue Management Practice." Journal of Applied Management and Entrepreneurship, 13.4 (2008): 47.	In 2008,Journal of Applied Management and Entrepreneurship, volume 13 issue 4 (1 October 2008), page 47	This article is source from Nova Southeastern University, H. Wayne Huizenga School of Business and Entrepreneurship	Dr.Joyce Shelleman is Ph.D. in Business Administration from University of Pittsburgh, M.P.A. in Public Administration from the Pennsylvania State University,B.A. in Psychology from Millersville State College ,	To show what is the revenue restauraunt management.
18	9/25/2014	15	Article	Beard, Jonathan, and Sheryl E Kimes. "The Future of Restaurant Revenue Management." Journal of Revenue and Pricing Management, 12.5 (2013): 464-469.	In 2013, Journal of Revenue and Pricing Management, volume 12 issue 5 (30 November 2012), pages 464-469	The source of this book from Palgrave Macmillan, a Division of Macmillan Publishers Ltd.	Mrs.Sheryl Kimes is a professor at Cornell school of hotel administration.	To learn more about the obstacle that you might face in this profession
19	9/25/2014	16	Article	Heo, CY, S Lee, A Mattila, and C Hu. "Restaurant Revenue Management: Do Perceived Capacity Scarcity and Price Differences Matter?." International Journal of Hospitality Management, 35 (2013): 316-326.	In 2013,International Journal of Hospitality Management, volume 35 (30 November 2012), pages 316-326	It has on the Cal Poly Pomona Libraryand the database is from the web of science.	They are all professor in Health, Restaurant, and hotel majors.	To learn how the RM is an indispensable strategic tool.
20	10/2/2014	17	Article	Dabeva, Tania. "Contemporary Characteristics of Restaurant Branding." Tourism and Hospitality Management, (2012): 254.	In 2012, Tourism and Hospitality Management (1 January 2012), page 254	It is from University of Rijeka, Faculty of Tourism & Hospitality Management resource and posted it up at cal poly Library.	She is University Professor at Varna Economic university since 1984 to today.	The contemporary tendencies in the field of food and beverage are all important equally.
21	10/3/2014	18	Article	Stallings,Jim. "Jim Stallings: The digital transformation of the business world is underway" http://www.bizjournals.com/jacksonville/news/2014/03/18/jim-stallings-the-digital-transformation-of-the.html?page=all, march 18, 2014.	On Mar 18, 2014, 2:42pm EDT	This source is from Jacksonwill business Journal.	Stallings, an internationally recognized global business leader and speaker, is currently managing partner of PS 27 Ventures, a venture capital firm focused on healthy living and technology companies working in sustainability. He also is co-founder of SmartBox, Florida's leading healthy snack vending company.	Looking into alternative thing for business.
22	10/9/2014	19	Article	Heinrich, Katie M, Dongmei Li, Gail R Regan, Hugh H Howard, Jasjit S Ahluwalia, and Rebecca E Lee. "Store and Restaurant Advertising and Health of Public Housing Residents." American Journal of Health Behavior, 36.1 (2012): 66-74.	On American Journal of Health Behavior, volume 36 issue 1 (2012-Jan), pages 66-74	Data base on the web of science and I got it from Cal poly Pomona library	They all are professors from different university across the United States	To understand how the food and service collaborate at each other.
23	10/9/2014	20E	Book	Bourdain, Anthony. "Chapter 1: Food Is Good." Kitchen Confidential. 1st ed. New York: Bloomsbury, 2000. 9-18. Print.	Published in 2000 in NY and have a copy right.	From the book that everyone suggests to me. If you want to know about the restaurant, You have to read this.	Anthony Bourdain is an author, chef, and TV host. He is well-known for this profession.	To open eyes to the restaurant industry.
24	10/9/2014	21	Article	Kim, YongHee, and MinChung Kim. "Advertising and Firm Risk: A Study of the Restaurant Industry." Journal of Travel and Tourism Marketing, 30.5/6 (2013): 455-470.	In American Journal of Health Behavior, volume 36 issue 1 (2012-Jan), pages 66-74	Data base on the web of science and Cal poly Pomona library posted on 2013.	She is a Clinical Nutrition Manager at Baystate Medical Center in Springfield, MA	To learn about different types of firm equity risk in the hospitality industry.
25	10/16/2014	22E	Book	Bourdain, Anthony. "Chapter 2: Food Is Sex" Kitchen Confidential. 1st ed. New York: Bloomsbury, 2000. 19-24. Print.	Published in 2000 in NY and have a copy right.	From the book that everyone suggests to me. If you want to know about the restaurant, You have to read this.	Anthony Bourdain is an author, chef, and TV host. He is well-known for this profession.	To open eyes to the restaurant industry.
26	10/16/2014	23F	Book	Lee, Ronald. "Chapter 1: Preparing for the Challenge." Everything Restaurant. Avon, MA: Adams Public, n.d. 1-11. Print.	Published in 2006 in MA	Evidence in the real life-senario	He is the musician that open the restaurant.	To explain why do we should the restaurant.
27	10/16/2014	24G	Book	Adams, Angela C., B.A. "Chapter 1: The Employee." The Restaurant Manager's Success Chronicles. Ocala, FL: Atlantic Pub. Group, 2008. 173-202. Print.	Published in 2008 in Ocala, Florida	.Giving example about 7 business owner life.	She is the author and business woman.	To learn more about process of human resource.
28	10/23/2014	25F	Book	Lee, Ronald. "Chapter 2: Taking the plunge." Everything Restaurant. Avon, MA: Adams Public, n.d. 13-22. Print.	Published in 2006 in MA	Evidence in the real life-senario	He is the musician that open the restaurant.	To explain why do we should the restaurant.
29	10/23/2014	26G	Book	Adams, Angela C., B.A. "Chapter 2: The restaurant ." The Restaurant Manager's Success Chronicles. Ocala, FL: Atlantic Pub. Group, 2008. 203-221. Print.	Published in 2008 in Ocala, Florida	.Giving example about 7 business owner life.	She is the author and business woman.	To introduce the element of the restaurant.
30	10/23/2014	27E	Book	Bourdain, Anthony. "Chapter 3: Food Is Pain." Kitchen Confidential. 1st ed. New York: Bloomsbury, 2000. 25-35. Print.	Published in 2000 in NY and have a copy right.	From the book that everyone suggests to me. If you want to know about the restaurant, You have to read this.	Anthony Bourdain is an author, chef, and TV host. He is well-known for this profession.	To open eyes to the restaurant industry how the food can be painful and hurting others.
31	11/13/2014	28	Journal Article	Ryu, Kisang, and Hye-rin Lee. "The Influence of the Quality of the Physical Environment, Food, and Service on Restaurant Image, Customer Perceived Value, Customer Satisfaction, and Behavioral Intentions." International Journal of Contemporary Hospitality Management, 24.2 (2012): 200-223.	Published in International Journal of Contemporary Hospitality Management, volume 24 issue 2 (30 November 2011), pages 200-223	From the CPP Library and already been peer reviewed from the expert	Kisang Ryu is hospitality professor at University of New Orelands.	To understand three elements of the food services.
32	11/13/2014	29	Journal Article	Jang, SooCheong Shawn, and Yinghua Liu. "Effects of Authentic Atmospherics in Ethnic Restaurants: Investigating Chinese Restaurants." International Journal of Contemporary Hospitality Management, 23.5 (2011): 662-680.	Published in International Journal of Contemporary Hospitality Management, volume 23 issue 5 (30 November 2010), pages 662-680	From the CPP Library and already been peer reviewed from the expert	SooCheong Shawn Jang is the professor at Purdu University. He is a PHD and love to research on Finance and Strategic Management, Restaurant Service Management and consumer behavior, Hospitality and Tourism Marketing, Research Methodology and Statistical Applications.	Isn't open an ethnic restaurant is unquie enough.
33	11/13/2014	30	Journal Article	Chinda, T. "A Dynamic Model of Productivity Enhancement in the Thai Food Industry." Emj-engineering Management Journal, 24.2 (2012): 15-29.	Published in Emj-engineering Management Journal, volume 24 issue 2 (31 May 2012), pages 15-29.	From the CPP Library and already been peer reviewed from the expert	Chinda is the management in the Thai food industry.	To expand on the sevices and the food quality in Thai restaurant
34	12/4/2014	31	Journal Article	Guerriero, Francesca, and Giovanna Miglioncio. "Strategic and Operational Decisions in Restaurant Revenue Management." European Journal of Operational Research, 237.3 (2014): 1119-1132.	Published in 2014 European Journal of Operational Research, volume 237 issue 3 (30 November 2013), pages 1119-1132	From the CPP Library and already been peer reviewed from the experts	Professor from University of Calabria, Italy and have a critic	To learn more how to operate and use straegic in the restaurant
35	12/4/2014	32	Journal Article	Reich, Allen. "Should Strategic Market Management Replace Strategic Management as the Planning Model for Restaurant Decision-Making?." Journal of Foodservice Business Research, 5.1 (2002): 23-43.	Published in 2002 Journal of Foodservice Business Research, volume 5 issue 1 (1 January 2002), pages 23-43	From the CPP Library and already been peer reviewed from the experts	Allen Z. Reich, Ph.D. is a professor at the School of Hotel & Restaurant Management at Northern Arizona University. He holds a B.B.A. in Management from Texas State University, an M.H.M. from the University of Houston, and a Ph.D. From Virginia Tech. Reich’s teaching history, which has centered around Hospitality Human Resource Management and Marketing, includes over 15 years at NAU and five years at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.	To understand Fall and Rise strategic plan.
36	12/4/2014	33	Journal Article	Jain, Neha. "Strategic Management." Vision: The Journal of Business Perspective, 17.1 (2013): 89-90.	Published in 2013 Vision: The Journal of Business Perspective, volume 17 issue 1 (28 February 2013), pages 89-90	From the CPP Library and already been peer reviewed from the expert	rofessor Jain received her B.A., LL.B. (hons.) from the National Law School of India University, graduating at the top of her class. She completed her B.C.L. and D.Phil. in law from Oxford University,	To learn how Jarabi management in their own country.
37	12/9/2014	34	Journal Article	Liu, Haiming. "Flexible Authenticity: Din Tai Fung as a Global Shanghai Dumpling House Made in Taiwan." Chinese America: History and Perspectives, (2011): 57-65.	Published in 2012, Tech & Learning, volume 32 issue 12 (1 July 2012), pages 43-43	The source from New Bay Media LLC and it has been perr reviewed.	Liu, Haiming is the Ethnic & Woman Studies professor at Cal Poly Pomona	To learn how to open the marketing for ethnic food restaurant in the United State
38	12/9/2014	35	Trade Publication Article	Fickenscher, Lisa. "Thai Town Grows on Ninth Avenue." Crain's New York Business, 25.34 (2009): 1.	Published in 2009, Crain's New York Business, volume 25 issue 34 (24 August 2009), page 1	From Crain Communications, Incorporated through CPP Library.	Lisa Fickenscher is a senior reporter. Lisa covers tourism, restaurants, hotels. She also works on the New York, New York column.	How the thai business grown in Thai Town.
39	12/9/2014	36	Trade Publication Article	Bird, Jane. "Small Business: Banks 'Failing to Give Credit Where It's Due'." FT.com, (2010): .	Published in FT.com (2 June 2010)	From The Financila Times Limited through CPP Library.	Jane Bird is a columnist of FT.com	Looking into more financal problem in business.
40	1/7/2015	37	Journal Article	Goodman, R. (2010). Take the "a" train. River Teeth: A Journal of Nonfiction Narrative, 11(2), 136-143.	Published in River Teeth: A Journal of Nonfiction Narrative, volume 11 issue 2 (30 November 2009), pages 136-143	From Ashland Press and have been peer review by CPP Libarary.	Richard Goodman is the author of French Dirt: The Story of a Garden in the South of France. His other books are The Soul of Creative Writing, A New York Memoir and The Bicycle Diaries: One New Yorker's Journey Through 9-11. He has written forThe New York Times, Harvard Review, Creative Nonfiction,Commonweal, Vanity Fair, The Writer's Chronicle, The Louisville Review, Saveur, Ascent, and the Michigan Quarterly Review. Richard is a founding member of the New York Writers Workshop. He is Assistant Professor of English at the University of New Orleans.	To Learn and understan how people get train in order to work in the restaurant .
41	1/7/2015	38	Journal Article	Rust, Roland T, and Anthony J Zahorik. "Customer Satisfaction, Customer Retention, and Market Share." Journal of Retailing, 69.2 (1993): 193-215.	Published in Journal of Retailing, volume 69 issue 2 (30 November 1992), pages 193-215	From Ashland Press and have been peer review by CPP Libarary.	Roland T. Rust is Distinguished University Professor and David Bruce Smith Chair in Marketing at the Robert H. Smith School of Business at the University of Maryland, where he is founder and Executive Director of two research centers: the Center for Excellence in Service and the Center for Complexity in Business.	To understand how to bulid up a framework to mee the customer satification.
42	1/7/2015	39	Journal Article	Hjort, Klas, Björn Lantz, Dag Ericsson, and John Gattorna. "Customer Segmentation Based on Buying and Returning Behaviour." International Journal of Physical Distribution & Logistics Management, 43.10 (2013): 852-865.	Published in International Journal of Physical Distribution & Logistics Management, volume 43 issue 10 (30 November 2012), pages 852-865	From Ashland Press and have been peer review by CPP Libarary.	Klas Hjort (Swedish School of Textiles, University of Borås, Borås, Sweden), Björn Lantz (School of Engineering, University of Borås, Borås, Sweden), Dag Ericsson (School of Engineering, University of Borås, Borås, Sweden), and John Gattorna (University of Technology, Sydney (UTS), Sydney, Australia and S P Jain School of Global Management, Singapore)	To learn the creation of profitablity.
43	1/9/2015	40	Journal Article	Soriano, Domingo Ribeiro. "Customers’ Expectations Factors in Restaurants."International Journal of Quality & Reliability Management, 19.8/9 (2002): 1055-1067.	Published in International Journal of Quality & Reliability Management, volume 19 issue 8/9 (30 November 2001), pages 1055-1067	From the CPP Library and already been peer reviewed from the expert	He is a professor of Management, University of Valencia, Spain	To examine what is influence customer of returning
44	1/9/2015	41	International Journal of Business and Management	Lertputtarak, Sarunya. "The Relationship between Destination Image, Food Image, and Revisiting Pattaya, Thailand." International Journal of Business and Management. Graduate School of Commerce, Burapha University, 1 Mar. 2012. Web. 1 Mar. 2012.	Published in www.ccsenet.org/ijbm on March 1, 2012	From where that provice in Thailand have the best restaurant in	He is the professor and the owner of the restaurant.	To study tourists’ perception toward destination image and Thai food image as well as study the relationship between those two variables and the tourists’ intention to revisit.	http://www.ccsenet.org/journal/index.php/ijbm/article/viewFile/13160/10440
45	1/9/2015	42	Journal Article	Wajeetongratana, Prateep. "Firm Performance of Thai Cuisines in Bangkok, Thailand: Contribution to the Tourism Industry." Waset.org. International Science Index Vol:8, No:9, 2014 Waset.org/Publication/9999174, 2014. Web. 2014.	Published in http://waset.org/publications/9999174/firm-performance-of-thai-cuisines-in-bangkok-thailand-contribution-to-the-tourism-industry in 2014	From International Journal of Social, Education, Economics and Management Engineering	He is the critics about hostpitality industry.	To demostrate how to manage restaurant in Thailand.	http://waset.org/publications/9999174/firm-performance-of-thai-cuisines-in-bangkok-thailand-contribution-to-the-tourism-industry	http://waset.org/author/prateep-wajeetongratana
46	1/16/2015	43	Journal Article	Davis, Andrea Muirragui. "Appetizing Name Raises Restaurant Expectations." Indianapolis Business Journal, 30.39 (2009): 41-42.	Published in Indianapolis Business Journal, volume 30 issue 39 (30 November 2009), pages 41-42	From Cpp LIbaray and Indianapolis Business Journal Corp	Davis joined IBJ as a reporter in August 2001, moving to Indianapolis from Jacksonville, Fla., where she worked for three years as an editor at The Florida Times-Union—and coordinated coverage of the historic 2000 presidential election	To learn what expectation in the restaurant but nobody is perfect.	http://www.ibj.com/articles/14790-dining-appetizing-name-raises-restaurant-expectations
47	1/16/2015	44	Journal Article	Cant, M. C, and C Erdis. "Incorporating Customer Service Expectations in the Restaurant Ndustry: The Guide to Survival."The Journal of Applied Business Research, 28.5 (2012): 931-941.	Published in The Journal of Applied Business Research, volume 28 issue 5 (30 November 2011), pages 931-941	From Cpp LIbaray and Indianapolis Business Journal Corp	They are critics on the news on website.	To understand how to deal with the customer.
48	1/16/2015	45	Digital Scholarship	Audrey C. McCool and Barent N. McCool, "The Social responsibility of the foodservice industry: The need for action regarding the obesity crisis" ( June 8, 2010). Caesars Hospitality Research Summit. Paper 1	Published in International Journal of Hospitality Management, volume 28 issue 4 (30 November 2008), pages 635-637	From UNLV Libaray	He is an associate professor of Hospitality Management in PA.	To learn about what is responsibilty in the restaurant industry.
49	1/22/2015	46	Journal Article	Erdis, Cindy, and Michael Du Toit. "Household Life Cycle: The Case of Customer Satisfaction in Restaurants." International Business and Economics Research Journal, 13.2 (2014): 335-343.	Published in nternational Business and Economics Research Journal, volume 13 issue 2 (30 November 2013), pages 335-343	Form Cal poly pomona Libary.	He is investigator in Marketing and retail management.	To explore what is possible case that restaurant owner might face.
50	1/22/2015	47	Journal Article	Jacob, Céline, Nicolas Guéguen, and Gaelle Boulbry. "Using Verbal Attention to Enhance Restaurant Customer Satisfaction and Behavior." International Journal of Hospitality Management, 39 (2014): 50-52.	Published in International Journal of Hospitality Management, volume 39 (30 November 2013), pages 50-52	Form Cal poly pomona Libary and Web of science	She is Professor at Université de Bretagne Sud	To learn more about relationship between employees and customers
51	1/22/2015	48	Journal Article	Zhang, Ziqiong, Zili Zhang, and Rob Law. "Regional Effects on Customer Satisfaction with Restaurants." International Journal of Contemporary Hospitality Management, 25.5 (2013): 705-722.	Published in International Journal of Contemporary Hospitality Management, volume 25 issue 5 (30 November 2012), pages 705-722	Form Cal poly pomona Libary and Web of science	They are critics on the news on website.	To examine how regional factors affect customer satisfaction in the food service sector
52	1/29/2015	49	Trade Publication Article	Rowe, Megan. "Restaurant GM Inspires Passion for Excellence." Restaurant Hospitality, (2013): .	Published in Restaurant Hospitality (24 October 2013)	Form Cal poly pomona Libary and Penton Media, Inc., Penton Business Media, Inc	He is investigator in Marketing and retail management.	To get an inspration to open a reataurant
53	1/29/2015	50	Trade Publication Article	Sanson, Michael. "Strategic Moves, Passion Build Strong Restaurants." Restaurant Hospitality, (2014): .	Published in Restaurant Hospitality (20 October 2014)	Form Cal poly pomona Libary and Penton Media, Inc., Penton Business Media, Inc	He is an associate professor of Hospitality Management in PA.	How to use your passion wisely
54	1/29/2015	51	Book review	Sietsema, Tom. "Two Restaurants with Singular Passions." The Washington Post, (2013): A.20.	Published in The Washington Post (11 August 2013), page A.20	From Cal poly Pomona Libary and WP Company LLC D/b/a the Washington Post	He is the professor and the owner of the restaurant.	How to manage your restaurant with passion.
55	2/19/2015	52	Magazine Article	Llewellyn, Robert. "A Non-consuming Passion." The Ecologist, 37.5 (2007): 36.	Published in The Ecologist, volume 37 issue 5 (1 June 2007), page 36	From Cal poly Pomona Libary and Resurgence Trust	Robert Llewellyn is an English actor, comedian and writer. He is best known as the mechanoid Kryten in the hit sitcom Red Dwarf, and for his role as presenter of Scrapheap Challenge.	What is different between having passion in eating or consuming.
56	2/19/2015	53	Netflix Movie	Spinning Plates. Dir. Joseph Levy. Perf. Grant Achatz and Cindy Breitbach. 2013. Documentary.	Published in 2013	From Netflix movies	Joseph Levy is a producer and writer, known for Spinning Plates (2012), George Lucas in Love (1999) and Into the Fire (2003).	To explain about three different restaurant in their own local places
57	2/19/2015	54	Journal Article	Rossi, Anacristina. "Highway Passion." Organization and Environment, 13.2 (2000): 240-261.	Published in Organization and Environment, volume 13 issue 2 (1 June 2000), pages 240-261	Have been peer review and from Cal Poly Pomona	She is one of Costa Rica’s leading writers and until recently a member of the faculty at the University of Costa Rica. She is the author of a muckraking environmental novel, La Loca de Gandoca	To understand about passion in depth
58	2/26/2015	55	Journal Article	Carter, Danon, and Timothy Baghurst. "The Influence of Servant Leadership on Restaurant Employee Engagement." Journal of Business Ethics, 124.3 (2014): 453-464.	Published in Journal of Business Ethics, volume 124 issue 3 (30 November 2013), pages 453-464	Have been peer review and from Cal Poly Pomona	Danon Carter is author, leader, and mentor. Doctorate of Management in Organizational Leadership. Passionate about people being filled with the love of Jehovah God and being set free from bondage.	To understand a Servant leadership
59	2/26/2015	56	Journal Article	Duncan, Ross. "Fish Farms, Restaurants, Hotels and Libraries." Australasian Public Libraries and Information Services, 23.4 (2010): 170-176.	Published in Australasian Public Libraries and Information Services, volume 23 issue 4 (Dec 2010), pages 170-176	Have been peer review and from Cal Poly Pomona	Ross Duncan is a lecturer in the MSP group in the Department of Computer and Information Sciences. I am interested in quantum computation, the foundations of quantum mechanics, category theory and its application in computer science, logic and physics, and graphical techniques for reasoning.	To learn about what is these businesses have in common in their pursuit of success.
60	2/26/2015	57	Journal Article	Freedman, Paul. "Women and Restaurants in the Nineteenth-Century United States." Journal of Social History, 48.1 (2014): 1-19.	Published in Journal of Social History, volume 48 issue 1 (30 November 2013), pages 1-19	Have been peer review and from Cal Poly Pomona	Paul Freedman is the Chester D Tripp Professor of History at Yale University. He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.	To learn importances in an abstract restaurant.
61	3/5/2015	58	Journal Article	Larsen, S, T Ogaard, and E Marnburg. "Worries in Restaurant Managers." Scandinavian Journal of Psychology, 46.1 (2005): 91-96.	Published in 2005, Scandinavian Journal of Psychology, volume 46 issue 1 (31 January 2005), pages 91-96	Have been peer review and from Cal Poly Pomona.	S Larsen is a professor at UCDavis.	To explore the concept of job specific worries in managers in the restaurant industry.
62	3/5/2015	59	Journal Article	Parsa, H, Jean-Pierre van der Rest, Scott Smith, Rahul Parsa, and Milos Bujisic. "Why Restaurants Fail? Part IV: The Relationship Between Restaurant Failures and Demographic Factors." Cornell Hospitality Quarterly, 56.1 (2015): 80-90.	Published in 2015, Cornell Hospitality Quarterly, volume 56 issue 1 (31 January 2015), pages 80-90	Have been peer review and from Cal Poly Pomona.	Parasa is Postdoctoral Research Scientist, Biomedical Eng., Columbia University.	To learn how the location is important
63	3/5/2015	60	Journal Article	Jensen, Øystein, and Kai Victor Hansen. "Consumer Values Among Restaurant Customers." International Journal of Hospitality Management, 26.3 (2007): 603-622.	Published in International Journal of Hospitality Management, volume 26 issue 3 (30 November 2006), pages 603-622	Have been peer review and from Cal Poly Pomona.	Hansen is an economic professor at University of Stavanger, NHS	To learn what is the value of a customer
64	3/26/2015	61H	Book	Kouzes, James M., and Barry Z. Posner. Credibility: How Leaders Gain and Lose It, Why People Demand It. San Francisco: Jossey-Bass, 1993. Print.	Published in San Fransico,CA in 1993	From LA country Libary.	Jim Kouzes is a bestselling author, an award-winning speaker and, according to the Wall Street Journal, one of the twelve best executive educators in the United States. He has been thinking about leadership ever since he was one of only a dozen Eagle Scouts to be selected to serve in John F. Kennedy’s honor guard when Kennedy was inaugurated President of the United States.	How the owner should gain credibility from their employees or even himself.
65	3/26/2015	62	Article	Scrattergood, Mary. "Mark Peel's Bombo Opens Thursday at Grand Central Market." Http://www.latimes.com/food/dailydish/la-dd-mark-peel-bombo-opens-grand-central-market-20150323-story.html. Mary Scrattergood, 25 Mar. 2015. Web. 25 Mar. 2015.	Published in LA times magazine on March 25, 2015 at 11:45am.	From LA time magazine	Amy Scattergood is the food editor for the Los Angeles Times. She has degrees from Yale Divinity School, the Iowa Writers Workshop and the Cordon Bleu and has written a book of poetry and co-written a whole grain cookbook.	Opening the new restaurant is a pretty real new deal.
66	3/26/2015	63	Article	Parsons, Russ. "Seasonal Produce Guide." Seasonal Producer Guide. Russ Parsons, 26 Jan. 2012. Web. 26 Jan. 2012.	Published in LA times magazine on Jan 26, 2012 at 09:15pm.	From LA time magazine	Russ Parsons is the Food editor and a columnist at the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He is the author of the cookbooks “How to Read a French Fry” and “How to Pick a Peach.” In 2008, he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking.	Know what to buy and make a good deal
67	3/31/2015	64H	book	Williams, Art. "Chapter 1-5." Pushing up People. Doraville, Ga. (P.O. Box 4701, Doraville 30362): Parklake, 1984. 1-43. Print.	Published by Parklake Publishers, Inc and have a copyright, 1984	Have a copy right and only have one time published	Arthur L. "Art" Williams, Jr. is an insurance executive living in Palm Beach, Florida. He is the founder of A.L. Williams & Associates, known as Primerica Financial Services since 1991.	Learn and understand how to encourge people to do well in their business.
68	3/31/2015	65	TV show	Ramsay's Kitchen Nightmares Series Three. Dir. Jay Hunter. Perf. Chef Gordon Ramsay. Shock, 2006. TV Series.	Publish in 2011	It's widely spread and have 4 stars on Netflix.	Gordon James Ramsay, Jr, OBE is a Scottish born British chef and restaurateur.His restaurants have been awarded 15 Michelin stars in total and currently hold 14.	To explore what can be possible to go wrong in the restaurant business.
69	4/3/2015	66H	book	Williams, Art. "Chapter 6-10." Pushing up People. Doraville, Ga. (P.O. Box 4701, Doraville 30362): Parklake, 1984. 50-87. Print.	Published by Parklake Publishers, Inc and have a copyright, 1984	Have a copy right and only have one time published	Arthur L. "Art" Williams, Jr. is an insurance executive living in Palm Beach, Florida. He is the founder of A.L. Williams & Associates, known as Primerica Financial Services since 1991.	Learn and understand how to encourge people to do well in their business.
70	4/3/2015	67	TV show	Restaurant Impossible Collection. Prod. Marc Summers. Perf. Robert Irvine. 2011. Restaurant Impossible Collection. 2012. Web. 2012.	Publish in 2012 on Food Network channal.	It's widely spread and have 3.9 stars on Netflix.	Robert Irvine is an English celebrity chef who has appeared on a variety of Food Network programs including Dinner: Impossible, Worst Cooks in America, Restaurant: Impossible, and Restaurant Express.	To learn what might be a problem while running a restaurant.
71	4/3/2015	68H	Book	Williams, Art. "Chapter 11-15." Pushing up People. Doraville, Ga. (P.O. Box 4701, Doraville 30362): Parklake, 1984. 89-132. Print.	Published by Parklake Publishers, Inc and have a copyright, 1984	Have a copy right and only have one time published	Arthur L. "Art" Williams, Jr. is an insurance executive living in Palm Beach, Florida. He is the founder of A.L. Williams & Associates, known as Primerica Financial Services since 1991.	Learn and understand how to encourge people to do well in their business.
72	4/14/2015	69H	Book	Williams, Art. "Chapter 16-20." Pushing up People. Doraville, Ga. (P.O. Box 4701, Doraville 30362): Parklake, 1984. 133-70. Print.	Published by Parklake Publishers, Inc and have a copyright, 1984	Have a copy right and only have one time published	Arthur L. "Art" Williams, Jr. is an insurance executive living in Palm Beach, Florida. He is the founder of A.L. Williams & Associates, known as Primerica Financial Services since 1991.	Learn and understand how to encourge people to do well in their business.
73	4/16/2015	70I	Book	Kiyosaki, Robert T., and Sharon L. Lechter. "Chapter1: Rich Dad Poor Dad & 2: The Rich Don't Work for Money." Rich Dad, Poor Dad: What the Rich Teach Their Kids about Money-- That the Poor and Middle Class Do Not! New York: Warner Business, 2000. 1-23. Print.	Published by Warner books in association with CASHFOW Technologies,Inc in 2000	Have a copy right and well-know in business profession	Robert Toru Kiyosaki is an American investor, businessman, self-help author, motivational speaker, financial literacy activist, financial commentator, and radio personality.	To understand a person who want to be the owner of the business.
74	4/16/2015	71	TV show	Ramsay's Kitchen Nightmares Series Three. Dir. Jay Hunter. Perf. Chef Gordon Ramsay. Shock, 2006. TV Series.	Publish in 2011	It's widely spread and have 4 stars on Netflix.	Gordon James Ramsay, Jr, OBE is a Scottish born British chef and restaurateur.His restaurants have been awarded 15 Michelin stars in total and currently hold 14.	To explore what can be possible to go wrong in the restaurant business.
75	4/26/2015	72	TV show	Chopped Collection. Dir. Jay Hunter. Perf. Chef Gordon Ramsay. Shock, 2006. TV Series.	Publish in 2013 on Food Network channal.	It's widely spread and have 4 stars on Netflix.	Gordon James Ramsay, Jr, OBE is a Scottish born British chef and restaurateur.His restaurants have been awarded 15 Michelin stars in total and currently hold 14.	To learn how the chef can improvide the hardest food ingredient on the plate in about 30 mins
76	4/26/2015	73	TV show	Restaurant Impossible Collection. Prod. Marc Summers. Perf. Robert Irvine. 2011. Restaurant Impossible Collection. 2012. Web. 2012.	Publish in 2012 on Food Network channal.	It's widely spread and have 3.9 stars on Netflix.	Robert Irvine is an English celebrity chef who has appeared on a variety of Food Network programs including Dinner: Impossible, Worst Cooks in America, Restaurant: Impossible, and Restaurant Express.	To learn what might be a problem while running a restaurant.
77	4/26/2015	74	TV show	Chopped Collection. Dir. Jay Hunter. Perf. Chef Gordon Ramsay. Shock, 2006. TV Series.	Publish in 2013 on Food Network channal.	It's widely spread and have 4 stars on Netflix.	Gordon James Ramsay, Jr, OBE is a Scottish born British chef and restaurateur.His restaurants have been awarded 15 Michelin stars in total and currently hold 14.	To see the difference between a chef and amature cook.
78	5/1/2015	75	Book	Kiyosaki, Robert T., and Sharon L. Lechter. "Chapter1: Rich Dad Poor Dad & 2: The Rich Don't Work for Money." Rich Dad, Poor Dad: What the Rich Teach Their Kids about Money-- That the Poor and Middle Class Do Not! New York: Warner Business, 2000. 1-23. Print.	Published by Warner books in association with CASHFOW Technologies,Inc in 2000	Have a copy right and well-know in business profession	Robert Toru Kiyosaki is an American investor, businessman, self-help author, motivational speaker, financial literacy activist, financial commentator, and radio personality.	To understand a person who want to be the owner of the business.
79	5/1/2015	76	TV show	Food Network Star Season 9. Dir. Food Network. Perf. Alton Brown, Bobby Flay, and Giada De Laurentiis. GFood Network, 2014. T V Show.	Published in 2013 on Food Network channel.	It's widely spread and have 4.8 stars on Netflix.	Giada Pamela De Laurentiis is an Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home. She also appears regularly as a contributor and guest co-host on NBC's Today	To learn what is the next step to be successful in the restaurant industry.
80	5/1/2015	77	TV show	Street Food Around the World. Dir. Ishai Golan. Perf. Ishai Golan. Netflix, 2011. Documentary.	Published in 2011 on Netflix.	It's widely spread and have 3.2 stars on Netflix.	Ishai Golan is an actor, known for The Slut (2011), Rashevski's Tango (2003) and Salt of This Sea (2008).	To see what different between food street and restaurant.
81	5/6/2015	78	TV show	Restaurant Impossible Collection. Prod. Marc Summers. Perf. Robert Irvine. 2011. Restaurant Impossible Collection. 2012. Web. 2012.	Publish in 2012 on Food Network channal.	It's widely spread and have 3.9 stars on Netflix.	Robert Irvine is an English celebrity chef who has appeared on a variety of Food Network programs including Dinner: Impossible, Worst Cooks in America, Restaurant: Impossible, and Restaurant Express.	To learn what might be a problem while running a restaurant.
82	5/6/2015	79	TV show	Food Network Star Season 10. Dir. Food Network. Perf. Alton Brown, Bobby Flay, and Giada De Laurentiis. GFood Network, 2013. T V Show.	Published in 2014 on Food Network channel.	It's widely spread and have 4.8 stars on Netflix.	Giada Pamela De Laurentiis is an Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home. She also appears regularly as a contributor and guest co-host on NBC's Today	To learn what is the next step to be successful in the restaurant industry.
83	5/6/2015	80	TV show	Ramsay's Kitchen Nightmares Series Three. Dir. Jay Hunter. Perf. Chef Gordon Ramsay. Shock, 2006. TV Series.	Publish in 2011	It's widely spread and have 4 stars on Netflix.	Gordon James Ramsay, Jr, OBE is a Scottish born British chef and restaurateur.His restaurants have been awarded 15 Michelin stars in total and currently hold 14.	To explore what can be possible to go wrong in the restaurant business.
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