Works matching DE "FOOD service"
Results: 2982
Vaccination of Food Service Workers: A Novel Approach to a Community Outbreak of Hepatitis A in Louisville, Kentucky.
- Published in:
- Kentucky Nurse, 2019, v. 67, n. 3, p. 14
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- Publication type:
- Article
Dining out in Anaheim.
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- Urology Times, 2007, v. 35, n. 5, p. 42
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- Publication type:
- Article
Dining out in Atlanta.
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- Urology Times, 2006, v. 34, n. 5, p. 40
- Publication type:
- Article
San Antonio dining: Abundant choices for any budget.
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- Urology Times, 2005, v. 33, n. 5, p. 38
- Publication type:
- Article
San Francisco: A town that will tempt the tastebuds.
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- Urology Times, 2004, v. 32, n. 5, p. 38
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- Publication type:
- Article
Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial.
- Published in:
- 2021
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- Publication type:
- journal article
Swallowing their pride: Indigenous and industrial beer in Peru and Bolivia.
- Published in:
- Theory & Society, 1995, v. 24, n. 2, p. 271, doi. 10.1007/BF00993399
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- Publication type:
- Article
Fast food in France.
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- Theory & Society, 1995, v. 24, n. 2, p. 201, doi. 10.1007/BF00993397
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- Publication type:
- Article
What's cooking?
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- Theory & Society, 1995, v. 24, n. 2, p. 193, doi. 10.1007/BF00993396
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- Publication type:
- Article
Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 71, doi. 10.1080/15428052.2021.1888835
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- Publication type:
- Article
Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 507, doi. 10.1080/15428052.2019.1657337
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- Publication type:
- Article
Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition Students.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 491, doi. 10.1080/15428052.2019.1657336
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- Publication type:
- Article
Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 2, p. 77, doi. 10.1080/15428052.2018.1507857
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- Publication type:
- Article
An analysis on current food regulations for and inspection challenges of street food: Case of Florida.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 209, doi. 10.1080/15428052.2018.1428707
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- Publication type:
- Article
What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 3, p. 224, doi. 10.1080/15428052.2017.1363110
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- Publication type:
- Article
Chef Perceptions of Modernist Equipment and Techniques in the Kitchen.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 1, p. 88, doi. 10.1080/15428052.2017.1333935
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- Publication type:
- Article
Making Meals in Small Seasonal Restaurants.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 1, p. 1, doi. 10.1080/15428052.2016.1242445
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- Publication type:
- Article
Procurement Management in the German Restaurant Industry: A Comparison Between Top 100 Restaurants and Smaller Restaurants.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 360, doi. 10.1080/15428052.2017.1310072
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- Publication type:
- Article
Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 349, doi. 10.1080/15428052.2017.1310070
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- Publication type:
- Article
Women Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 320, doi. 10.1080/15428052.2017.1289133
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- Publication type:
- Article
The effect of freshness in a foodservice context.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 2, p. 153, doi. 10.1080/15428052.2015.1102783
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- Publication type:
- Article
Conformity of food service units with legislation.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 75, doi. 10.1080/15428052.2015.1080643
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- Publication type:
- Article
Assessing objective and subjective factors of culinary career success: Exploring the influence of industry certifications.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 36, doi. 10.1080/15428052.2015.1080641
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- Publication type:
- Article
The Complexity of Making a Conscious Meal: A Concept for Development and Education.
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- Journal of Culinary Science & Technology, 2015, v. 13, n. 3, p. 263, doi. 10.1080/15428052.2015.1015668
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- Publication type:
- Article
Can Consumers Taste the Difference between Canned and Bottled Beers?
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 286, doi. 10.1080/15428052.2013.798563
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- Publication type:
- Article
Tipping Practices in Food and Beverage Operations: A Longitudinal Study.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 241, doi. 10.1080/15428052.2013.769871
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- Publication type:
- Article
Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 80, doi. 10.1080/15428052.2012.728979
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- Publication type:
- Article
From Label to Practice: The Process of Creating New Nordic Cuisine.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 36, doi. 10.1080/15428052.2013.754296
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- Publication type:
- Article
Managing the Culinary Innovation Process: The Case of New Product Development.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 4, doi. 10.1080/15428052.2012.754724
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- Publication type:
- Article
Editorial.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 1, doi. 10.1080/15428052.2013.754298
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- Publication type:
- Article
Methods, Instruments, and Parameters for Analyzing the Menu Nutritionally and Sensorially: A Systematic Review.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 4, p. 294, doi. 10.1080/15428052.2012.728981
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- Publication type:
- Article
Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West , by Stephen Fried.
- Published in:
- 2012
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- Publication type:
- Book Review
Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 75, doi. 10.1080/15428052.2012.651024
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- Publication type:
- Article
The Influence of Extracurricular Foodservice Work Experience on Culinary Graduate Industry Experience.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 19, doi. 10.1080/15428052.2012.650603
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- Publication type:
- Article
Development of a Method for Controlling Trans Fatty Acids in Meals—MCTM.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 1, doi. 10.1080/15428052.2012.650601
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- Publication type:
- Article
Efficacy of Preservation Methods Used for Wine by the Glass Programs in Restaurants.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 212, doi. 10.1080/15428052.2011.627234
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- Publication type:
- Article
Leadership Styles for Foodservice Managers.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 3, p. 177, doi. 10.1080/15428052.2011.602300
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- Publication type:
- Article
Development of Functional Meals with Bifidobacteria.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 77, doi. 10.1080/15428052.2010.491414
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- Publication type:
- Article
Food Safety Practices Lacking in Independent Ethnic Restaurants.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 1, doi. 10.1080/15428052.2011.549041
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- Publication type:
- Article
Using Fibonacci and Phyllotaxis to Advance the Field of Culinary Arts & Sciences.
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- Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 44, doi. 10.1080/15428052.2011.561152
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- Publication type:
- Article
'Cradle to Grave': An Analysis of Sustainable Food Systems in a University Setting.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 4, p. 180, doi. 10.1080/15428052.2010.535747
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- Publication type:
- Article
Factors Affecting the Foodservice Satisfaction of Food Contractor Operations-A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 158, doi. 10.1080/15428052.2010.511111
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- Publication type:
- Article
Is the Chemical Chef Dividing Culinary Arts and Gastronomy?
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 73, doi. 10.1080/15428052.2010.511095
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- Publication type:
- Article
Comparing the Sensory Characteristics of Doughnuts Made With Trans-Fat-Free Canola Shortening, Trans-Fat-Free Palm Shortening, and Trans-Fat Vegetable/Soybean Shortening.
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- Journal of Culinary Science & Technology, 2010, v. 8, n. 1, p. 57, doi. 10.1080/15428052.2010.494533
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- Publication type:
- Article
Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception.
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- Journal of Culinary Science & Technology, 2009, v. 7, n. 2/3, p. 132, doi. 10.1080/15428050903313440
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- Publication type:
- Article
Food, Beverage, and Service Quality: Does Culture Impact Satisfaction with University Food Services?
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 308, doi. 10.1080/15428050802523552
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- Publication type:
- Article
Understanding Corporate Entrepreneurship Theory: A Literature Review for Culinary/Food Service Academic Practitioners.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 221, doi. 10.1080/15428050802516002
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- Publication type:
- Article
Need for 'Positionality' in Culinary Science and Technology Research.
- Published in:
- 2008
- By:
- Publication type:
- Editorial
Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model.
- Published in:
- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 206, doi. 10.1080/15428050802339090
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- Publication type:
- Article
Influence of Previous Experiences on Consumers' Reading and Use of Nutritional Information on Food Packages. A Questionnaire Study Involving Structural Equation Modeling.
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- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 192, doi. 10.1080/15428050802339058
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- Publication type:
- Article