Works matching DE "FOOD service education"

Results: 43

Hotel and Catering Case Studies (Book).

Published in:

1990

By:

Johnson, Keith

Publication type:

Book Review

Scope of the Tourism Industry and its Employment Impact in Ireland.

Published in:

Service Industries Journal, 1989, v. 9, n. 1, p. 140, doi. 10.1080/02642068900000009

By:

Baum, Tom

Publication type:

Article

Radical Teaching and the Food Justice Movement.

Published in:

Radical Teacher, 2014, n. 98, p. 1, doi. 10.5195/rt.2014.92

By:

Annas, Pamela;
Chinn, Sarah;
O'Malley, Susan

Publication type:

Article

Whose Food Revolution? Perspectives from a Food Service Training Academy.

Published in:

Radical Teacher, 2014, n. 98, p. 38, doi. 10.5195/rt.2014.82

By:

Friedensohn, Doris

Publication type:

Article

Novel antilisterial bacteriocin licheniocin 50.2 from Bacillus licheniformis VPS50.2 isolated from soil sample.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 3, p. 502, doi. 10.1111/jam.12393

By:

Berić, T.;
Stanković, S.;
Draganić, V.;
Kojić, M.;
Lozo, J.;
Fira, D.

Publication type:

Article

Teaching Food Safety Skills to Students With Disabilities.

Published in:

Teaching Exceptional Children, 2010, v. 42, n. 4, p. 44, doi. 10.1177/004005991004200405

By:

Madaus, Joseph W.;
Pivarnik, Lori;
Patnoad, Martha;
Scarpati, Stan;
Richard, Nicole;
Hirsch, Diane Wright;
Carbone, Elena;
Gable, Robert K.

Publication type:

Article

Surveying the Food Safety Training Needs of Environmental Health Specialists in the U.S.

Published in:

Journal of Environmental Health, 2010, v. 72, n. 8, p. 18

By:

Fraser, Angela M.;
Nummer, Brian A.

Publication type:

Article

Assessing Food Safety Training Needs of Environmental Health Specialists in the U.S.: Focus Group Summary.

Published in:

Journal of Environmental Health, 2010, v. 72, n. 8, p. 16

By:

Nummer, Brian;
Fraser, Angela;
Marcy, John;
Klein, Ron

Publication type:

Article

New database to locate foodservice training classes.

Published in:: Journal of Environmental Health, 1996, v. 59, n. 3, p. 30
Publication type:: Article

Taste in food education: A critical review essay.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2018, v. 26, n. 4, p. 329, doi. 10.1080/07409710.2018.1534047

By:

Leer, Jonatan;
Wistoft, Karen

Publication type:

Article

Using smart card technology to monitor the eating habits of children in a school cafeteria: 1. Developing and validating the methodology.

Published in:

Journal of Human Nutrition & Dietetics, 2005, v. 18, n. 4, p. 243, doi. 10.1111/j.1365-277X.2005.00617.x

By:

Lambert, N.;
Plumb, J.;
Looise, B.;
Johnson, I. T.;
Harvey, I.;
Wheeler, C.;
Robinson, M.;
Rolfe, P.

Publication type:

Article

Gen Y consumers' perceptions of quick service restaurant and the mediating role of purchase intentions – A case study of McDonald's in Singapore.

Published in:

2014

By:

Lim, Christine;
Loh, Sheena

Publication type:

Case Study

Locus of Control and Its Role in Determining Student Performance in Food Service Management.

Published in:

Journal of Human Resources in Hospitality & Tourism, 2002, v. 1, n. 2, p. 27, doi. 10.1300/J171v01n02_03

By:

Beldona, Srikanth;
Ismail, Joseph A.

Publication type:

Article

Interaction between innovation in small firms and their environments: An exploratory study.

Published in:

European Planning Studies, 2006, v. 14, n. 1, p. 95, doi. 10.1080/09654310500339893

By:

De Noronha Vaz, MariaTeresa;
Cesário, Marisa;
Fernandes, Sílvia

Publication type:

Article

Subject Access for a Culinary Collection: Experiments at the Longone Center for American Culinary Research.

Published in:

Journal of Agricultural & Food Information, 2006, v. 7, n. 2/3, p. 35, doi. 10.1300/J108v07n02_04

By:

Jacobson, J. J.

Publication type:

Article

Oor die Estetika van Kos en die Kookkuns.

Published in:

South African Journal of Philosophy, 2006, v. 25, n. 4, p. 290, doi. 10.1080/02580136.2006.12063058

By:

Wolff, Ernst

Publication type:

Article

The integration of nutrition components into culinary programs: perspectives of experts and educators.

Published in:

Journal of Teaching in Travel & Tourism, 2018, v. 18, n. 4, p. 297, doi. 10.1080/15313220.2018.1487369

By:

Mitchell, Joseph;
Ayoun, Baker;
Lee, Yee Ming

Publication type:

Article

The Development of Culinary Arts and Food Science Into a New Academic Discipline-Culinology®.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 17, doi. 10.1080/15428052.2011.558461

By:

Cheng, Michael;
Ogbeide, Godwin-CharlesA.;
Hamouz, FayreneL.

Publication type:

Article

Lessons Learned From the Scholarly Works of Others to Stimulate Teaching and Research Ideas in the Culinary Arts and Hospitality Discipline.

Published in:

Journal of Culinary Science & Technology, 2010, v. 8, n. 4, p. 169, doi. 10.1080/15428052.2010.535774

By:

La Lopa, Joseph "Mick"

Publication type:

Article

Efficacy of HACCP-Based Food Handling Training Program for Front-Line Foodservice Workers: A Report on a Collaborative Work Between Regulatory Agencies and Academia.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 1, p. 63, doi. 10.1080/15428050701884204

By:

Ashraf, Hea-RanL.;
Atwood, Sandra;
Bloom, Jim;
Blaise, Dave;
Salazar, John

Publication type:

Article

Identifying Unethical Academic Behaviors of Students Studying Food Service, Hospitality, Tourism and Culinary Arts.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 1, p. 30, doi. 10.1080/15428050701884147

By:

Calvert, CharlesL.;
Martin, Lynda;
Beck, Jeff;
Lin, Shin Yi

Publication type:

Article

Internet Sites of Current Interest to Culinarians and Culinary Instructors.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 1, p. 71, doi. 10.1300/J385v05n01_07

By:

Frash Jr., Robert E.

Publication type:

Article

CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHER.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 1, p. 33

By:

LaLopa, Joseph "Mick"

Publication type:

Article

An Ethnographic Study of Small Business Owners/Operators Within the Food Service Industry.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 4, p. 17, doi. 10.1300/J385v04n04_02

By:

Brizek, Michael G.

Publication type:

Article

Usage of a Web-Based Food Safety Course to Teach High School Teachers.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 113, doi. 10.1300/J385v04n01_12

By:

Costello, Carol;
Kane, Michael;
Davidson, P. Michael;
Morris, William C.

Publication type:

Article

Integrating Eisner' s Arts Education Philosophy into Culinary Arts Education.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 89, doi. 10.1300/J385v04n01_10

By:

Brown, Jeffrey N.

Publication type:

Article

The Impact of Learning Transfer Outcomes on Employed Culinary Arts Graduates' Perceptions of Career Success.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 75, doi. 10.1300/J385v04n01_09

By:

Antun, John M.;
Salazar, John

Publication type:

Article

Expanding the Food Service Curriculum: Who Has Added Fine Dining to the Menu?

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 53, doi. 10.1300/J385v04n01_07

By:

Gustafson, Catherine M.;
Love, Curtis;
Montgomery, Rhonda J.

Publication type:

Article

Chef as CEO: An Analogy and Teaching Tool Robert J. Harrington.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 39, doi. 10.1300/J385v04n01_06

By:

Harrington, Robert J.

Publication type:

Article

Out of the Shadows and into the Light.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 31, doi. 10.1300/J385v04n01_05

By:

Cullen, Michael

Publication type:

Article

Using Mode 2 soft systems methodology in the teaching and assessment of the 'practical' content in undergraduate hospitality degrees.

Published in:

Journal of Hospitality, Leisure, Sport & Tourism Education (Oxford Brookes University), 2008, v. 7, n. 2, p. 34, doi. 10.3794/johlste.72.173

By:

Turner, Mike

Publication type:

Article

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia.

Published in:

BMC Public Health, 2012, v. 12, n. 1, p. 837, doi. 10.1186/1471-2458-12-837

By:

Dagnew, Mulat;
Tiruneh, Moges;
Moges, Feleke;
Tekeste, Zinaye

Publication type:

Article

Improving Competitiveness of Small- and Medium-Sized Enterprises (SMEs) in Agriproduct Export Business Through ANP: The Turkey Case.

Published in:

Agribusiness, 2013, v. 29, n. 4, p. 524, doi. 10.1002/agr.21320

By:

Ada, Erhan;
Kazancoglu, Yigit;
Sagnak, Muhittin

Publication type:

Article

La gastronomía como precursora del patriotismo.

Published in:

Hospitalidad ESDAI, 2010, n. 18, p. 139

By:

González Reza, Adriana María

Publication type:

Article

Genetically Modified Foods: A Strategic Marketing Challenge for Food Service Operators.

Published in:

Journal of Foodservice Business Research, 2003, v. 6, n. 4, p. 89, doi. 10.1300/J369v06n04_05

By:

Nelson, Robert R.;
Poorani, Ali A.;
Crews, Justin E.

Publication type:

Article

Profile of a California FCS Teacher.

Published in:: Journal of Family & Consumer Sciences, 2006, v. 98, n. 1, p. 64
Publication type:: Article

Students Develop New Foods for School Lunch.

Published in:

Journal of Family & Consumer Sciences, 2004, v. 96, n. 1, p. 25

By:

Lindquist, Michele

Publication type:

Article

OPERATION OF FOOD SERVICE CENTERS IN STATE UNIVERSITIES AND COLLEGES IN REGION III, PHILIPPINES: A BASIS FOR AMANUAL ON FOOD SERVICE OPERATION.

Published in:

International Journal of Organizational Innovation, 2015, v. 7, n. 4, p. 119

By:

Manalang-Canlas, Elsie

Publication type:

Article

The Effect of Food Safety Education and Work Experience on Knowledge, Attitudes, and Practices of University Students.

Published in:

Journal of Hospitality & Tourism Education, 2011, v. 23, n. 1, p. 18, doi. 10.1080/10963758.2011.10696995

By:

Hertzman, Jean L.;
Kitterlin, Miranda;
Farrish, John;
Stefanelli, John

Publication type:

Article

Food for Thought: Investigating food and beverage curricular in Australian hospitality degree programs.

Published in:

Journal of Hospitality & Tourism Education, 2010, v. 22, n. 1, p. 32, doi. 10.1080/10963758.2010.10696967

By:

Robinson, Richard N. S.;
Breakey, Noreen M.;
Craig-Smith, Stephen J.

Publication type:

Article

A Survey of the Control Process in Foodservice Laboratory Classes.

Published in:

Journal of Hospitality & Tourism Education, 2004, v. 16, n. 1, p. 47, doi. 10.1080/10963758.2004.10696784

By:

Harrington, Robert J.;
Mandabach, Keith H.;
VanLeeuwen, Dawn;
Rande, Wally

Publication type:

Article

COOKING SCHOOL LESSON.

Published in:: Journal of Education, 1889, v. 29, n. 9, p. 135
Publication type:: Article

Effect Of Food Distribiution Training On The Amount Of Food Residuals In Tehran Boali Hospital In 2010.

Published in:

Payavard Salamat, 2012, v. 5, n. 5, p. 78

By:

Jamalodin, Tabibi Seyed;
Reza, Maleki Mohammad;
Mahsa, Ghazi Asgar

Publication type:

Article