Program Web Address
www.du.edu
Abstract
The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model.
Recommended Citation
O'Halloran, Robert M.
(1995)
"A Case Study in Crisis Management: Le Petit Gourmet Catering,"
Hospitality Review: Vol. 13:
Iss.
2, Article 2.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol13/iss2/2
