| How relevant are Hofstede’s dimensions for inter-cultural studies? A replication of Hofstede’s research among current international business students K Eringa, LN Caudron, K Rieck, F Xie, T Gerhardt Research in Hospitality Management 5 (2), 187-198, 2015 | 108 | 2015 |
| Critical success factors in yield management: A development and analysis CN Hansen, K Eringa Progress in Tourism and Hospitality Research 4 (3), 229-244, 1998 | 53 | 1998 |
| Chinese students’ perceptions of the intercultural competence of their tutors in PBL K Eringa, Y Huei-Ling Real learning opportunities at business school and beyond, 17-37, 2009 | 25 | 2009 |
| Workplace innovation and organizational performance in the hospitality industry J Stoffers, K Eringa, J Niks, A Kleefstra Sustainability 13 (11), 5847, 2021 | 18 | 2021 |
| Achieving preferred customer status in the Dutch plastics recycling industry K Eringa, R Groenveld Research in Hospitality Management 6 (2), 177-188, 2016 | 10 | 2016 |
| Managing word-of-mouth communication in Michelin starred restaurants in the Netherlands SA Gehrels, S Kristanto, K Eringa Jurnal Manajemen Perhotelan 2 (2), 2006 | 10 | 2006 |
| Assessment en development centers voor studenten K Eringa, J Rietveld, W Zwaal Wolters Noordhoff, 2000 | 9 | 2000 |
| A visual analysis of a cultural tourism destination K Eringa, S Zhou Research in Hospitality Management 5 (1), 85–92-85–92, 2015 | 6 | 2015 |
| Predicting hospitality management students’ intention to enter employment in the hospitality industry on graduation: a person–environment fit perspective R Zhang, K Eringa Research in Hospitality Management 12 (2), 103–113-103–113, 2022 | 5 | 2022 |
| The types of organizational culture of middle-sized restaurants in the Netherlands suitable for placing Indonesian student trainees DC Widjaja, K Eringa, S Gehrels Jurnal Manajemen Perhotelan 3 (1), 26-33, 2007 | 4 | 2007 |
| Sensorial Marketing and the Ecuadorian Cuisine VCP Paredes, K Eringa | 2 | 2022 |
| Workplace Innovation and Organizational Performance in the Hospitality Industry. Sustainability 2021, 13, 5847 J Stoffers, K Eringa, J Niks, A Kleefstra s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | 2 | 2021 |
| La Cuisine Pied Noir: wandering in “nostalgia-scape” RM Wieshammer, K Eringa Research in Hospitality Management 12 (3), 215-224, 2022 | 1 | 2022 |
| Uyghur Migrant Restaurants in the Netherlands K Eringa | 1 | 2018 |
| Uma análise visual de um destino turístico cultural K Eringa, Z Shenghan Revista Hospitalidade, 241-261, 2015 | 1 | 2015 |
| How to develop student-centred management cases K Eringa, PY Jin Research in Hospitality Management 3 (1), 39-49, 2013 | 1 | 2013 |
| Assessment & Development Centers in a Problem-based Learning Environment: Building interfaces between Business and Education W Zwaal, K Eringa Educational innovation in economics and business V: Business education for …, 2000 | 1 | 2000 |
| The Integration Of Service Management Principles In A Business School Curriculum K Eringa, H Otting Educational Innovation in Economics and Business V: Business Education for …, 2000 | 1 | 2000 |
| Sensory marketing and gastronomy: the case of Ecuadorian haute cuisine restaurants K Eringa, VCP Paredes Research in Hospitality Management 12 (3), 235-246, 2022 | | 2022 |
| Services and Sustainability. A Travellers’ Guide.: Publisher: Stenden University (ex CHN University), The Netherlands. August 2007. Paperback. 133 pages. ISBN 978-90-809-7945-1 … M Altan, F Bosker, E Cavagnaro, K Eringa European Journal of Tourism Research 1 (2), 158-160, 2008 | | 2008 |
