Works matching DE "FOOD service management"
Results: 162
Evaluating adherence of hospital meals to Mediterranean diet: the case of a developing country.
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- Journal of Health, Population & Nutrition, 2025, v. 44, n. 1, p. 1, doi. 10.1186/s41043-025-00780-y
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ADDING SEXUAL HARASSMENT PREVENTION TO THE MENU: SEXUAL HARASSMENT PREVENTION AS A CONDITION OF FOOD SAFETY LICENSING IN THE RESTAURANT INDUSTRY.
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- Villanova Law Review, 2022, v. 67, n. 2, p. 243
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Food Waste Assessment to Evaluate Adequacy Intake among Elderly and to Apply Quality Control of Food Service Management in Nursing Home.
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- Amerta Nutrition, 2024, v. 8, n. 3, p. 416, doi. 10.20473/amnt.v8i3.2024.416-423
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Knowledge, Attitudes, and Practices Regarding Food Hygiene of Nursing Homes in South Korea.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 823, doi. 10.12944/CRNFSJ.9.3.10
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Lean Management Approach to Reduce Waste in HoReCa Food Services.
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- Resources (2079-9276), 2020, v. 9, n. 12, p. 144, doi. 10.3390/resources9120144
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Supply Chain Management in Food Chains: Improving Performance by Reducing Uncertainty.
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- International Transactions in Operational Research, 1998, v. 5, n. 6, p. 487, doi. 10.1016/S0969-6016(98)00049-5
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Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand.
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- Sustainability (2071-1050), 2023, v. 15, n. 13, p. 10213, doi. 10.3390/su151310213
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The Impact of ESG on Brand Trust and Word of Mouth in Food and Beverage Companies: Focusing on Jeju Island Tourists.
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- Sustainability (2071-1050), 2023, v. 15, n. 3, p. 2348, doi. 10.3390/su15032348
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The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9258, doi. 10.3390/su14159258
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- Article
An Evaluation of the "TrEAT Yourself Well" Restaurant Nutrition Campaign.
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- Health Education & Behavior, 2006, v. 33, n. 3, p. 309, doi. 10.1177/1090198105284875
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Catering: Criteria for Museum Catering.
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- Museum Management & Curatorship, 1990, v. 9, n. 4, p. 429
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LESSONS ON COMMON THINGA-(IIL).
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- Journal of Education, 1885, v. 21, n. 21, p. 325
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Food for Thought: Flexible Farm to School Procurement Policies Can Increase Access to Fresh, Healthy School Meals.
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- Health Matrix: Journal of Law-Medicine, 2017, v. 27, p. 463
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Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept.
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- Journal of Human Nutrition & Dietetics, 2006, v. 19, n. 6, p. 421, doi. 10.1111/j.1365-277X.2006.00730.x
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- Article
HYGIENE TRAINING OF FOOD HANDLERS IN HOSPITAL SETTINGS: IMPORTANT FACTOR IN THE PREVENTION OF NOSOCOMIAL INFECTIONS.
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- Central European Journal of Public Health, 2013, v. 21, n. 3, p. 146
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MEASURING AND MANAGING EMPLOYEE TURNOVER AT TASTEE MAX RESTAURANTS.
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- Journal of Critical Incidents, 2010, v. 3, p. 75
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"WHO GETS THE TIP?" EMPLOYER TIP THEFT LAWS AND THE CASE OF THE CELEBRITY CHEF DEFENDANTS.
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- Business Law Review (15337421), 2013, v. 46, p. 75
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Hong Kong can can.
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- Asia Weekly, 2008, v. 2, n. 35, p. 33
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- Article
INCREASED INTEREST EXPENSE AND MANAGEMENT'S EXPENSE PREFERENCE BEHAVIOUR OF PUBLICLY-TRADED RESTAURANT FIRMS.
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- Journal of Services Research, 2010, v. 10, n. 1, p. 69
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Productivity and new technology in eating and drinking places.
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- Monthly Labor Review, 1977, v. 100, n. 9, p. 9
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- Article
Optimization of Contribution Margins in Food Services by Modeling Independent Component Demand.
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- Colombian Journal of Statistics / Revista Colombiana de Estadística, 2015, v. 38, n. 1, p. 1, doi. 10.15446/rce.v38n1.48799
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식재료 오감교육활동이 유아의 식행동에 미치는 영향 - 서울 일부 지역 유아를 대상으로 -.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 1, p. 39, doi. 10.7318/KJFC/2022.37.1.39
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Examining the role of financial factors, resources and skills in predicting food security status among college students.
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- International Journal of Consumer Studies, 2014, v. 38, n. 4, p. 374, doi. 10.1111/ijcs.12110
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- Article
How to Manage HoReCa Food Waste by Using Digital Technologies?
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- Ovidius University Annals, Series Economic Sciences, 2023, v. 23, n. 1, p. 805
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- Article
Assesing the Degree of Customer Satisfaction Regarding Food Services Quality in President Restaurant of Mangalia.
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- Ovidius University Annals, Series Economic Sciences, 2015, v. 15, n. 1, p. 492
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- Article
CIRCULAR ECONOMY'S STANDARDIZED MANAGEMENT SYSTEMS. CHOOSING THE BEST PRACTICE. EVIDENCE FROM POLAND.
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- International Journal for Quality Research, 2020, v. 14, n. 4, p. 1115, doi. 10.24874/IJQR14.04-08
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TURİZM İŞLETMELERİNDE İÇ KONTROL SİSTEMİNİN ETKİNLİĞİNİN İNCELENMESİ VE MANAVGAT BÖLGESİNDEKİ BEŞ YILDIZLI OTELLERDE BİR ARAŞTIRMA.
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- Suleyman Demirel University Journal of Faculty of Economics & Administrative Sciences, 2011, v. 16, n. 1, p. 379
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KONAKLAMA İŞLETMELERİNDE YİYECEK - İÇECEK MALİYET ANALİZİ.
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- Suleyman Demirel University Journal of Faculty of Economics & Administrative Sciences, 2009, v. 14, n. 1, p. 313
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Morrison healthcare food services finds the key ingredients in operational excellence and great customer service.
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- Global Business & Organizational Excellence, 2007, v. 27, n. 1, p. 28, doi. 10.1002/joe.20182
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DO CUSTOMER COMPLAINTS PREDICT POOR RESTAURANT INSPECTION SCORES? THE EXPERIENCE IN ALEXANDRIA, VIRGINIA, 2004–2005.
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- Journal of Food Safety, 2007, v. 27, n. 1, p. 102, doi. 10.1111/j.1745-4565.2007.00066.x
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- Article
Assessment of organizational climate in the restaurant industry.
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- Journal of Foodservice Business Research, 2017, v. 20, n. 4, p. 447, doi. 10.1080/15378020.2016.1219168
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Workplace bullying in the foodservice industry.
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- Journal of Foodservice Business Research, 2016, v. 19, n. 4, p. 413, doi. 10.1080/15378020.2016.1185874
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Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals.
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- Journal of Foodservice Business Research, 2015, v. 18, n. 5, p. 502, doi. 10.1080/15378020.2015.1093457
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Service Blueprinting: Shifting From a Storyboard to a Scorecard.
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- Journal of Foodservice Business Research, 2015, v. 18, n. 3, p. 207, doi. 10.1080/15378020.2015.1051429
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Menu Design: A Review of Literature.
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- Journal of Foodservice Business Research, 2015, v. 18, n. 3, p. 189, doi. 10.1080/15378020.2015.1051428
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Using Smartphone Technology to Assess the Food Safety Practices of Farmers’ Market Foodservice Employees.
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- Journal of Foodservice Business Research, 2015, v. 18, n. 1, p. 1, doi. 10.1080/15378020.2015.995748
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- Article
Augmenting Foodservice Experiences through Cultural Eatertainment at Tourist Destinations.
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- Journal of Foodservice Business Research, 2013, v. 16, n. 1, p. 40, doi. 10.1080/15378020.2013.761019
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- Article
The Impact of Meal Duration on a Corporate Casual Full-Service Restaurant Chain.
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- Journal of Foodservice Business Research, 2012, v. 15, n. 1, p. 19, doi. 10.1080/15378020.2012.650591
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- Article
Appreciation of Food Safety Practices Based on Level of Experience.
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- Journal of Foodservice Business Research, 2009, v. 12, n. 2, p. 134, doi. 10.1080/15378020902910462
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Editorial Comments.
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- Journal of Foodservice Business Research, 2009, v. 12, n. 1, p. 1, doi. 10.1080/15378020802671826
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CEO Turnover in the Foodservice Industry: Is There a Relationship to Key Financial Performance?
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- Journal of Foodservice Business Research, 2009, v. 12, n. 1, p. 2, doi. 10.1080/15378020802671834
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- Article
Assessing Costs of Using Local Foods in Independent Restaurants.
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- Journal of Foodservice Business Research, 2009, v. 12, n. 1, p. 55, doi. 10.1080/15378020802672089
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- Article
Marketing Strategies of Maple Sugarhouses in the United States and Canada: A Comparative Exploratory Study.
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- Journal of Foodservice Business Research, 2008, v. 11, n. 1, p. 65, doi. 10.1080/15378020801926742
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- Article
DINESCAPE: A Scale for Customers' Perception of Dining Environments.
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- Journal of Foodservice Business Research, 2008, v. 11, n. 1, p. 2, doi. 10.1080/15378020801926551
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Changing Foodservice Systems: A Balancing Act Between Patient Satisfaction and Cost.
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- Journal of Foodservice Business Research, 2007, v. 10, n. 4, p. 63, doi. 10.1300/J369v10n04_05
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Food Terrorism: Perceptional Gaps Between Importance and Performance of Preventive Measures.
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- Journal of Foodservice Business Research, 2007, v. 10, n. 4, p. 3, doi. 10.1300/J369v10n04_02
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- Article
Restaurant Menu Analysis: Can We Go Further?
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- Journal of Foodservice Business Research, 2007, v. 10, n. 4, p. 25, doi. 10.1300/J369v10n04_03
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Research Notes: Food Service Management in Krasnoyarsk, Russia.
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- Journal of Foodservice Business Research, 2007, v. 10, n. 2, p. 109, doi. 10.1300/J369v10n02_08
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Green Practices II: Measuring Restaurant Managers' Psychological Attributes and Their Willingness to Charge for the "Green Practices.".
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- Journal of Foodservice Business Research, 2006, v. 9, n. 4, p. 41, doi. 10.1300/J369v09n04_04
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Organizational Behavior and Human Resource Management in the Global Foodservice Industry: An Introduction.
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- Journal of Foodservice Business Research, 2006, v. 9, n. 2/3, p. 1, doi. 10.1300/J369v09n02_01
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- Article