Cornell Hotel and Restaurant Administration Quarterly -- Table of Contents (November 1960, 1 [3])

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Contents: November 1960, Volume 1, No. 3 [Index by Author] Other Issues:

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To see an article, click its [PDF] link. To add articles to your marked citations, check the boxes to the left of the titles you want, and click the 'Add to Marked Citations' button. To see one abstract at a time, click its [Abstract] link.

: An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 1-2. [PDF]

Robert A. Beck: hat can management expect from the unions in the next one to five years? rends in nion-Management Relations
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 4-7. [PDF]

Benjamin B. Naumoff: Practice and Procedure of the N.L.R.B. affecting the Hotel Industry
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 8-10. [Abstract] [PDF]

Nicholas Unkovic: Negotiating Techniques or Employer Representatives at the Bargaining Table
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 11-13. [PDF]

Samuel Ganz: The Fair Labor Standards Act What it provides How it is administered
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 16-20. [PDF]

: How to Develop and Communicate Wage Payment Systems in the Hotel, Restaurant, and Service Industry
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 21-28. [PDF]

Robert L. Bliss: PLAN your Public Relations Program: A public relations counsel outlines a program of successful community service for hotel men
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 29-31. [Abstract] [PDF]

Donald Greenaway: NRA's Executive Development Program: Over 1,000 food service executives have participated in this program during the past three years. More seminars are being planned
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 32. [PDF]

Gerald W. Lattin: AHA's Supervisory Training Program: Over 2,000 trainees have completed this program in the past 14 months. A course instructor sums up the program and gives his evaluation
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 33-37. [PDF]

: Continued from page 20
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 37. [PDF]

Arnold Strohkorb: What We Can Do to attract and keep better personnel
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 38. [PDF]

Matthew Bernatsky: What Can We Do to attract and keep better personnel?
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 39-40. [PDF]

: Continued from page 38
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 41-43. [PDF]

D.J. Kallin: "Opportunities Unlimited": The Personnel Director of "The World's Largest Hotel" outlines his procedure for employee development
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 44. [PDF]

: The Essentials of Good Table Service
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 46-79. [PDF] [References]

Cornell Hospitality Quarterly

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