A Prioritization Method for Sustainable Food Waste Reduction Practices.
- Published in:
- Sustainable Development, 2025, v. 33, n. 3, p. 4227, doi. 10.1002/sd.3342
- By:
- Publication type:
- Article
Works matching DE "FOOD service management"
Results: 168
1
2
Financial Control for Your Foodservice Operation (Book).
- Published in:
- 1992
- By:
- Publication type:
- Book Review
3
APPROACHING THE ADOPTION OF LEAN THINKING PRINCIPLES IN FOOD OPERATIONS IN HOTELS IN EGYPT.
- Published in:
- Tourism Review International, 2017, v. 21, n. 4, p. 365, doi. 10.3727/154427217X15094520591349
- By:
- Publication type:
- Article
4
Food Waste Assessment to Evaluate Adequacy Intake among Elderly and to Apply Quality Control of Food Service Management in Nursing Home.
- Published in:
- Amerta Nutrition, 2024, v. 8, n. 3, p. 416, doi. 10.20473/amnt.v8i3.2024.416-423
- By:
- Publication type:
- Article
5
INTRODUCTION TO THE EDITOR.
- Published in:
- National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 3, p. 224
- Publication type:
- Article
6
The barbell strategy.
- Published in:
- Marketing Research, 2008, v. 20, n. 2, p. 4
- Publication type:
- Article
7
Black-American Entrepreneurship: The Case of the Foodservice Industry.
- Published in:
- Marriage & Family Review, 1998, v. 28, n. 1/2, p. 49, doi. 10.1300/J002v28n01_03
- By:
- Publication type:
- Article
8
LESSONS ON COMMON THINGA-(IIL).
- Published in:
- Journal of Education, 1885, v. 21, n. 21, p. 325
- By:
- Publication type:
- Article
9
An importance-performance analysis of food service attributes in gastro-tourism development in Western Tourist Circuit, Kenya.
- Published in:
- Tourism & Hospitality Research, 2012, v. 12, n. 4, p. 188, doi. 10.1177/1467358413491132
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- Publication type:
- Article
10
Menu development and analysis in UK restaurant chains.
- Published in:
- Tourism & Hospitality Research, 2001, v. 3, n. 1, p. 61, doi. 10.1177/146735840100300105
- By:
- Publication type:
- Article
11
CUSTOMER MOTIVES TO PARTICIPATE AS PRESUMPTION FOR SERVICE CO-CREATION.
- Published in:
- Journal of Economics & Management Research, 2017, v. 6, p. 15, doi. 10.22364/jemr.6.2017.02
- By:
- Publication type:
- Article
12
Environmentally friendly practices among restaurants: drivers and barriers to change.
- Published in:
- Journal of Sustainable Tourism, 2012, v. 20, n. 4, p. 551, doi. 10.1080/09669582.2011.621540
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- Publication type:
- Article
13
Improving the accuracy of DEA efficiency analysis: a bootstrap application to the health care foodservice industry.
- Published in:
- Applied Economics, 2010, v. 42, n. 27, p. 3547, doi. 10.1080/00036840802112497
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- Publication type:
- Article
14
A Study of Management of Food Service In The Catering In India.
- Published in:
- Special Education, 2022, v. 2, n. 43, p. 2324
- By:
- Publication type:
- Article
15
Creating Reciprocal Value Through Operational Transparency.
- Published in:
- Management Science, 2017, v. 63, n. 6, p. 1673, doi. 10.1287/mnsc.2015.2411
- By:
- Publication type:
- Article
16
Optimization of Contribution Margins in Food Services by Modeling Independent Component Demand.
- Published in:
- Colombian Journal of Statistics / Revista Colombiana de Estadística, 2015, v. 38, n. 1, p. 1, doi. 10.15446/rce.v38n1.48799
- By:
- Publication type:
- Article
17
Handbook for Safe Food Service Management -- Second Edition.
- Published in:
- Journal of Environmental Health, 2005, v. 67, n. 6, p. 29
- Publication type:
- Article
18
Library Corner.
- Published in:
- Journal of Environmental Health, 2004, v. 67, n. 5, p. 33
- Publication type:
- Article
19
Every Kitchen's Dirty Little Secret: Cardboard-Bacteria Superstore and Roach Motel.
- Published in:
- Journal of Environmental Health, 2003, v. 65, n. 7, p. 24
- By:
- Publication type:
- Article
20
Food Service Software and Hardware Under Development.
- Published in:
- Journal of Environmental Health, 2000, v. 63, n. 4, p. 43
- Publication type:
- Article
21
HYGIENE TRAINING OF FOOD HANDLERS IN HOSPITAL SETTINGS: IMPORTANT FACTOR IN THE PREVENTION OF NOSOCOMIAL INFECTIONS.
- Published in:
- Central European Journal of Public Health, 2013, v. 21, n. 3, p. 146
- By:
- Publication type:
- Article
22
A REVIEW OF THE LITERATURE PERTAINING TO THE RELATIONSHIP BETWEEN LEADERSHIP PRACTICES AND EMPLOYEE TURNOVER.
- Published in:
- Consortium Journal of Hospitality & Tourism, 2008, v. 13, n. 1, p. 49
- By:
- Publication type:
- Article
23
REASSESSING CAREER ADVANCEMENT OBSTACLES FOR WOMEN IN THE HOSPITALITY INDUSTRY.
- Published in:
- Consortium Journal of Hospitality & Tourism, 2007, v. 11, n. 2, p. 27
- By:
- Publication type:
- Article
24
Restarting Schools and Managing Through the Pandemic.
- Published in:
- District Management Journal, 2021, v. 28, p. 50
- By:
- Publication type:
- Article
25
Cooling of Foods in Retail Foodservice Operations.
- Published in:
- Food Protection Trends, 2013, v. 33, n. 1, p. 27
- By:
- Publication type:
- Article
26
Understanding Menu Psychology: An Empirical Investigation of Menu Design and Consumer Response.
- Published in:
- International Journal of Hospitality & Tourism Administration, 2005, v. 6, n. 1, p. 1, doi. 10.1300/J149v06n01_01
- By:
- Publication type:
- Article
27
Training Issues: A Pilot Study of the Florida Randolph-Sheppard Program for Vision-Impaired Foodservice Managers.
- Published in:
- International Journal of Hospitality & Tourism Administration, 2003, v. 4, n. 1, p. 51, doi. 10.1300/J149v04n01_03
- By:
- Publication type:
- Article
28
The Perceived Importance of Job Attributes Among Foodservice Employees in Hong Kong Hotel Industry.
- Published in:
- International Journal of Hospitality & Tourism Administration, 2001, v. 2, n. 2, p. 57, doi. 10.1300/J149v02n02_04
- By:
- Publication type:
- Article
29
Hong Kong can can.
- Published in:
- Asia Weekly, 2008, v. 2, n. 35, p. 33
- Publication type:
- Article
30
Quality Management of the Food Cold Chain System based on Big Data Analysis.
- Published in:
- International Journal of Performability Engineering, 2020, v. 16, n. 5, p. 757, doi. 10.23940/ijpe.20.05.p9.757765
- By:
- Publication type:
- Article
31
ADDING SEXUAL HARASSMENT PREVENTION TO THE MENU: SEXUAL HARASSMENT PREVENTION AS A CONDITION OF FOOD SAFETY LICENSING IN THE RESTAURANT INDUSTRY.
- Published in:
- Villanova Law Review, 2022, v. 67, n. 2, p. 243
- By:
- Publication type:
- Article
32
Does Service Employees' Appearance Affect the Healthiness of Food Choice?
- Published in:
- Psychology & Marketing, 2015, v. 32, n. 1, p. 94, doi. 10.1002/mar.20765
- By:
- Publication type:
- Article
33
Productivity and new technology in eating and drinking places.
- Published in:
- Monthly Labor Review, 1977, v. 100, n. 9, p. 9
- By:
- Publication type:
- Article
34
Knowledge, Attitudes, and Practices Regarding Food Hygiene of Nursing Homes in South Korea.
- Published in:
- Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 823, doi. 10.12944/CRNFSJ.9.3.10
- By:
- Publication type:
- Article
35
Catering: Criteria for Museum Catering.
- Published in:
- Museum Management & Curatorship, 1990, v. 9, n. 4, p. 429
- By:
- Publication type:
- Article
36
The Development and Implementation of a Software Tool and its Effect on the Quality of Provided Clinical Nutritional Therapy in Hospitalized Patients.
- Published in:
- Journal of the American Medical Informatics Association, 2009, v. 16, n. 6, p. 802, doi. 10.1197/jamia.M2894
- By:
- Publication type:
- Article
37
Assessing Foodservice Management: A Study of Social Homes in Palangka Raya, Indonesia.
- Published in:
- Malaysian Journal of Medicine & Health Sciences, 2024, v. 20, p. 91, doi. 10.47836/mjmhs20.s9.15
- By:
- Publication type:
- Article
38
Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept.
- Published in:
- Journal of Human Nutrition & Dietetics, 2006, v. 19, n. 6, p. 421, doi. 10.1111/j.1365-277X.2006.00730.x
- By:
- Publication type:
- Article
39
CIRCULAR ECONOMY'S STANDARDIZED MANAGEMENT SYSTEMS. CHOOSING THE BEST PRACTICE. EVIDENCE FROM POLAND.
- Published in:
- International Journal for Quality Research, 2020, v. 14, n. 4, p. 1115, doi. 10.24874/IJQR14.04-08
- By:
- Publication type:
- Article
40
It is not how long it is, but how you make it long – waiting lines in a multi-step service process.
- Published in:
- System Dynamics Review (Wiley), 2001, v. 17, n. 4, p. 333, doi. 10.1002/sdr.225
- By:
- Publication type:
- Article
41
Effect of a Manager Training and Certification Program on Food Safety and Hygiene in Food Service Operations.
- Published in:
- Environmental Health Insights, 2010, n. 4, p. 13, doi. 10.4137/EHI.S4717
- By:
- Publication type:
- Article
42
PRODUCT INNOVATIVENESS AND ITS IMPACT ON HEALTH RELATED IMPORTANCE OF FOOD IN THE CATERING BUSINESS.
- Published in:
- Acta Scientiarum Polonorum. Oeconomia, 2016, v. 15, n. 2, p. 75
- By:
- Publication type:
- Article
43
Food chain management for sustainable food system development: a European research agenda.
- Published in:
- Agribusiness, 2008, v. 24, n. 4, p. 440, doi. 10.1002/agr.20172
- By:
- Publication type:
- Article
44
The portion size debate.
- Published in:
- 2017
- By:
- Publication type:
- journal article
45
Food and Beverage Marketing to Children and Youth: Trends and Issues.
- Published in:
- Media Psychology, 2006, v. 8, n. 2, p. 165, doi. 10.1207/S1532785XMEP0802_6
- By:
- Publication type:
- Article
46
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:
- Publication type:
- Article
47
Working Lunch.
- Published in:
- Architectural Design, 2002, v. 72, n. 6, p. 38
- By:
- Publication type:
- Article
48
The Evolution of the Diet Model in Managing Food Systems.
- Published in:
- Interfaces, 1992, v. 22, n. 5, p. 59, doi. 10.1287/inte.22.5.59
- By:
- Publication type:
- Article
49
A MATHEMATICAL PROGRAMMING SYSTEM FOR FOOD MANAGEMENT APPLICATIONS.
- Published in:
- Interfaces, 1975, v. 6, n. 1, p. 13, doi. 10.1287/inte.6.1pt2.13
- By:
- Publication type:
- Article
50
Lean Management Approach to Reduce Waste in HoReCa Food Services.
- Published in:
- Resources (2079-9276), 2020, v. 9, n. 12, p. 144, doi. 10.3390/resources9120144
- By:
- Publication type:
- Article