Program Web Address
hospitalitybusiness.broad.msu.edu/
Abstract
The qualities of vision, communication, trust, and perseverance are strongly identified by leaders in the lodging and food service businesses as characterizing effective leaders. The authors report on their research into essential qualities which mark the innovative industry leader.
Recommended Citation
Cichy, Ronald F.; Sciarini, Michael P.; and Cook, Caroline L.
(1991)
"Leadership in the Lodging and Non-Commercial Food Service Industries,"
Hospitality Review: Vol. 9:
Iss.
1, Article 1.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol9/iss1/1
