Works matching DE "RESTAURANTS"

Results: 3407

Microbiological study of spiced chicken burgers in Tripoli City, Libya.

Published in:

Eastern Mediterranean Health Journal, 2012, v. 18, n. 6, p. 653, doi. 10.26719/2012.18.6.653

By:

El Shrek, Y. M.;
Ali, M. R. M.

Publication type:

Article

The Neutropenic Diet Reviewed: Moving Toward a Safe Food Handling Approach.

Published in:

Oncology (08909091), 2012, v. 26, n. 6, p. 572

By:

FOX, NICOLE;
FREIFELD, ALISON G.

Publication type:

Article

Eating at Fast-Food Restaurants and Dietary Quality in Low-Income Pregnant Women.

Published in:

2011

By:

Fowles, Eileen R.;
Timmerman, Gayle M.;
Bryant, Miranda;
Kim, SungHun

Publication type:

Journal Article

Restaurant Eating in Nonpurge Binge-Eating Women.

Published in:

Western Journal of Nursing Research, 2006, v. 28, n. 7, p. 811, doi. 10.1177/0193945906289501

By:

Timmerman, Gayle M.

Publication type:

Article

Dinner and a Show: Your Guide to an Evening on the Town.

Published in:

Southern Theatre, 2005, v. 46, n. 2, p. 20

By:

Mizell, Leslie

Publication type:

Article

On the wild, essential energies of the forest: an Interview with Brett Bailey.

Published in:

2006

By:

Krueger, Anton

Publication type:

Interview

Atlanta eateries, neighborhoods offer something to satisfy every taste.

Published in:: Urology Times, 2012, v. 40, n. 5, p. 41
Publication type:: Article

On the menu in Chicago.

Published in:: Urology Times, 2009, v. 37, n. 4, p. 34
Publication type:: Article

Dining out in Atlanta.

Published in:: Urology Times, 2006, v. 34, n. 5, p. 40
Publication type:: Article

San Antonio dining: Abundant choices for any budget.

Published in:: Urology Times, 2005, v. 33, n. 5, p. 38
Publication type:: Article

San Francisco: A town that will tempt the tastebuds.

Published in:

Urology Times, 2004, v. 32, n. 5, p. 38

By:

Dyer, Angela

Publication type:

Article

SPIDERHOLE.

Published in:

2018

By:

Cooper, Paige

Publication type:

Short Story

Zürich Workshop 2016: Genetic Criticism.

Published in:

James Joyce Literary Supplement, 2017, v. 31, n. 1, p. 20

By:

SARTOR, GENEVIEVE

Publication type:

Article

The single-serve wine option in South African restaurants: product involvement, risk perception and information-related behavioural effects.

Published in:

Agrekon, 2023, v. 62, n. 3/4, p. 258, doi. 10.1080/03031853.2023.2277420

By:

Bruwer, Johan;
Kidd, Martin;
Vink, Nick

Publication type:

Article

Wittgenstein's kitchen: Sharing meaning in restaurant work.

Published in:

Theory & Society, 1995, v. 24, n. 2, p. 245, doi. 10.1007/BF00993398

By:

Fine, Gary Alan

Publication type:

Article

What's cooking?

Published in:

Theory & Society, 1995, v. 24, n. 2, p. 193, doi. 10.1007/BF00993396

By:

Ferguson, Priscilla Parkhurst;
Zukin, Sharon

Publication type:

Article

Beirut.

Published in:

Wasafiri, 2013, v. 28, n. 1, p. 10, doi. 10.1080/02690055.2013.744791

By:

Nair, Parvati

Publication type:

Article

Cooking or Consuming Food from Away Home after the COVID-19 Lockdown in Brazil?

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 5, p. 1081, doi. 10.1080/15428052.2022.2104772

By:

de Carvalho, Natália Caldeira;
Amaral, Cláudia Antônia Alcântara;
Liboredo, Juliana Costa

Publication type:

Article

The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers' Health.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 844, doi. 10.1080/15428052.2021.2016533

By:

Liu, Pei;
Tse, Eliza C.

Publication type:

Article

Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs' Perspectives.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 2, p. 238, doi. 10.1080/15428052.2021.1929634

By:

Cifci, Hatice;
Gok, Ilkay;
Atsiz, Ozan;
Cifci, Ibrahim

Publication type:

Article

Creative Process and Culinary Experiences in Michelin-Starred Restaurants.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 2, p. 97, doi. 10.1080/15428052.2020.1808137

By:

Vargas-Sanchez, Alfonso;
López-Guzmán, Tomás

Publication type:

Article

Factors Affecting the Production and Presentation of Local Dishes in Restaurants Operating in Touristic Destinations.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 5, p. 439, doi. 10.1080/15428052.2020.1787286

By:

Nebioğlu, Oğuz

Publication type:

Article

Main Regional Foods Offered in Northeast Brazilian Restaurants and Motives for Their Offer.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 5, p. 390, doi. 10.1080/15428052.2020.1777920

By:

Assunção Botelho, Raquel Braz;
Araújo, Wilma Maria Coelho;
Zandonadi, Renata Puppin

Publication type:

Article

Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 4, p. 270, doi. 10.1080/15428052.2019.1582446

By:

Carvache-Franco, Mauricio;
Carvache-Franco, Orly;
Carvache-Franco, Wilmer;
Orden-Mejía, Miguel;
Zamora-Flores, Fátima;
Macas-López, Cristina

Publication type:

Article

Dining Out: Restaurants and British Society in the 1930s.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 3, p. 177, doi. 10.1080/15428052.2018.1552902

By:

Lyon, Phil

Publication type:

Article

Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 3, p. 192, doi. 10.1080/15428052.2018.1563933

By:

Fusté-Forné, Francesc

Publication type:

Article

Calculating restaurant failure rates using longitudinal census data.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 4, p. 350, doi. 10.1080/15428052.2018.1459999

By:

Healy, J. J.;
Mac Con Iomaire, Máírtín

Publication type:

Article

Providing sodium information on a restaurant menu: a case study from the restaurant at Kellogg Ranch part I.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 4, p. 326, doi. 10.1080/15428052.2018.1443616

By:

Kapoor, Sandra;
De Villa-Lopez, Belinda

Publication type:

Article

What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 3, p. 224, doi. 10.1080/15428052.2017.1363110

By:

Ginani, Verônica C.;
Araújo, Wilma M. C.;
Botelho, Raquel B. A.;
Akutsu, Rita C. C. A.;
Zandonadi, Renata P.

Publication type:

Article

Making Meals in Small Seasonal Restaurants.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 1, p. 1, doi. 10.1080/15428052.2016.1242445

By:

Wellton, Lotte;
Jonsson, Inger M.;
Walter, Ute

Publication type:

Article

Procurement Management in the German Restaurant Industry: A Comparison Between Top 100 Restaurants and Smaller Restaurants.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 360, doi. 10.1080/15428052.2017.1310072

By:

Zeller, Markus;
Drescher, Franziska

Publication type:

Article

Crowdfunding in Restaurants: Setting the Stage.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 3, p. 223, doi. 10.1080/15428052.2016.1225539

By:

Honisch, Eric;
Ottenbacher, Michael

Publication type:

Article

A Qualitative Study on Process Aspects of Complaining in Restaurants.

Published in:

Journal of Culinary Science & Technology, 2015, v. 13, n. 4, p. 330, doi. 10.1080/15428052.2015.1058204

By:

Ozdemir, Bahattin;
Caliskan, Osman;
Yilmaz, Gokhan

Publication type:

Article

Gastronomic Use of Fish in Restaurants of the South of Brazil.

Published in:

Journal of Culinary Science & Technology, 2015, v. 13, n. 2, p. 159, doi. 10.1080/15428052.2014.952483

By:

Kormann da Silva, Michelle;
Goulart Rocha, Fernando;
Amaral, Fabiana Mortimer

Publication type:

Article

Molecular Gastronomy in Spain.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 279, doi. 10.1080/15428052.2014.914813

By:

García-Segovia, P.;
Garrido, M. D.;
Vercet, A.;
Arboleya, J. C.;
Fiszman, S.;
Martínez-Monzo, J.;
Laguarda, S.;
Palacios, V.;
Ruiz, J.

Publication type:

Article

Put a Cork in it: Attitudes Toward Corkage Fees in BYOB Situation Restaurants.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 3, p. 242, doi. 10.1080/15428052.2014.904830

By:

Taylor, D. Christopher;
Barber, Nelson A.

Publication type:

Article

Menu Choice: Satisfaction or Overload?

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 275, doi. 10.1080/15428052.2013.798564

By:

Johns, Nick;
Edwards, JohnS. A.;
Hartwell, HeatherJ.

Publication type:

Article

How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 96, doi. 10.1080/15428052.2012.728983

By:

Piqueras-Fiszman, Betina;
Varela, Paula;
Fiszman, Susana

Publication type:

Article

Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 80, doi. 10.1080/15428052.2012.728979

By:

Bouty, Isabelle;
Gomez, Marie-Léandre

Publication type:

Article

Science and Technology for New Culinary Techniques.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 66, doi. 10.1080/15428052.2013.755422

By:

Ruiz, Jorge;
Calvarro, Julia;
Sánchez del Pulgar, José;
Roldán, Mar

Publication type:

Article

Trends and Innovations in Bread, Bakery, and Pastry.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 56, doi. 10.1080/15428052.2012.728980

By:

Martínez-Monzó, J.;
García-Segovia, P.;
Albors-Garrigos, J.

Publication type:

Article

Creativity and Innovation Patterns of Haute Cuisine Chefs.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 19, doi. 10.1080/15428052.2012.728978

By:

Albors-Garrigos, J.;
Barreto, V.;
García-Segovia, P.;
Martínez-Monzó, J.;
Hervás-Oliver, J.L.

Publication type:

Article

Restaurant Man , by J. Bastianich.

Published in:

2012

By:

Pavesic, DavidV.

Publication type:

Book Review

Water Consumption in Meat Thawing under Running Water: Sustainability in Meal Production.

Published in:

Journal of Culinary Science & Technology, 2012, v. 10, n. 4, p. 311, doi. 10.1080/15428052.2012.728982

By:

Martinelli, SuellenSecchi;
Cavalli, SuziBarletto;
Pires, PedroPaulo;
Proença, LúcioCosta;
Proença, RossanaPacheco da Costa

Publication type:

Article

Health Department Websites as a Source of Restaurant Food Safety Information.

Published in:

Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 40, doi. 10.1080/15428052.2012.650606

By:

Choi, Jinkyung;
Almanza, Barbara

Publication type:

Article

Efficacy of Preservation Methods Used for Wine by the Glass Programs in Restaurants.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 212, doi. 10.1080/15428052.2011.627234

By:

Jacob III, DanielJ.;
Neal, JackA.

Publication type:

Article

Restaurant Viability: Operations Rating of Contributing Success Factors.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 2, p. 71, doi. 10.1080/15428052.2011.580707

By:

Mandabach, KeithH.;
Siddiqui, MohammadAshar;
Blanch, GregoryF.;
VanLeeuwen, DawnM.

Publication type:

Article

Effects of Sound Pressure Levels and Sensitivity to Noise on Mood and Behavioral Intent in a Controlled Fine Dining Restaurant Environment.

Published in:

Journal of Culinary Science & Technology, 2010, v. 8, n. 4, p. 191, doi. 10.1080/15428052.2010.535756

By:

Novak, ChristopherC.;
La Lopa, Joseph;
Novak, RobertE.

Publication type:

Article

Value Negotiation for Healthy Food Selection in Restaurants.

Published in:

Journal of Culinary Science & Technology, 2010, v. 8, n. 4, p. 242, doi. 10.1080/15428052.2010.536725

By:

Sualakamala, Sophie;
Huffman, Lynn

Publication type:

Article

Food Intolerances, Food Allergies, and Restaurants.

Published in:

Journal of Culinary Science & Technology, 2009, v. 7, n. 4, p. 259, doi. 10.1080/15428050903572672

By:

Borchgrevink, CarlP.;
Elsworth, JefferyD.;
Taylor, StefanieE.;
Christensen, KatharineL.

Publication type:

Article