Works matching DE "FOOD service research"

Results: 43

Comparison of School Food Policies and Food Preparation Practices before and after the Local Wellness Policy among Indiana High Schools.

Published in:

American Journal of Health Education, 2009, v. 40, n. 3, p. 165, doi. 10.1080/19325037.2009.10599091

By:

Dong-Chul Seo

Publication type:

Article

Measuring the food environment in three rural towns in New South Wales, Australia.

Published in:

Health Promotion Journal of Australia, 2012, v. 23, n. 2, p. 129, doi. 10.1071/HE12129

By:

Innes-Hughes, Christine;
Boylan, Sinead;
King, Lesley A.;
Lobb, Elizabeth

Publication type:

Article

Five Years After the Hawai'i Smoke-free Law: Tourism and Hospitality Economic Indicators Appear Unharmed.

Published in:

Hawaii Journal of Medicine & Public Health, 2013, v. 72, n. 10, p. 355

By:

Dobson Amato, Katharine A.;
Rivard, Cheryl;
Lipsher, Julian;
Hyland, Andrew

Publication type:

Article

How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015.

Published in:

Current Issues in Tourism, 2019, v. 22, n. 13, p. 1551, doi. 10.1080/13683500.2017.1383368

By:

Higgins-Desbiolles, Freya;
Moskwa, Emily;
Wijesinghe, Gayathri

Publication type:

Article

Self-Serve Meals or Hospital-Style Meals: Which Do Innatients Prefer?

Published in:: Eating Disorders Review, 2007, v. 18, n. 3, p. 6
Publication type:: Article

Financial Potential of Listed Tourism Companies in Republic of Croatia.

Published in:

Economy Transdisciplinarity Cognition, 2015, v. 18, n. 1, p. 28

By:

BUBIĆ, Jasenka;
ŠUŠAK, Toni

Publication type:

Article

TOURIST INNS ON ROMANIA'S MODERN TOURISM MARKET.

Published in:

Studia Universitatis Babes-Bolyai, Negotia, 2015, v. 60, n. 3, p. 23

By:

COROŞ, MONICA MARIA;
POP, CORNELIA;
MICU (TĂUŢAN), DIANA ROUA

Publication type:

Article

Alimentos industrializados fontes de sódio utilizados no preparo de refeições em restaurantes comerciais de Chapecó-SC.

Published in:

Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2014, v. 9, n. 1, p. 83, doi. 10.12957/demetra.2014.7249

By:

Borjes, Lúcia Chaise;
Tasca, Fernan Junior;
Zamprogna, Patrícia Eliza

Publication type:

Article

Job Competency Expectations for Hospitality and Tourism Employees: Perceptions of Educational Preparation.

Published in:

Journal of Human Resources in Hospitality & Tourism, 2005, v. 4, n. 2, p. 53, doi. 10.1300/J171v04n02_03

By:

Tesone, Dana V.;
Ricci, Peter

Publication type:

Article

Fueling Green Dining Intention: The Self-Completion Theory Perspective.

Published in:

Asia Pacific Journal of Tourism Research, 2014, v. 19, n. 7, p. 793, doi. 10.1080/10941665.2013.806941

By:

Hu, Meng-Lei Monica;
Horng, Jeou-Shyan;
Teng, Chih-Ching;
Chiou, Wen-Bin;
Yen, Chia-Dai

Publication type:

Article

Needs Assessment for Food and Food Services and Behavioral Intention of Chinese Group Tourists Who Visited Taiwan.

Published in:

Asia Pacific Journal of Tourism Research, 2014, v. 19, n. 1, p. 1, doi. 10.1080/10941665.2012.724017

By:

Lin, Yi-Chin;
Chen, Chin-Chin

Publication type:

Article

An Importance-Performance Analysis of Dining Attributes: A Comparison of Individual and Packaged Tourists in Taiwan.

Published in:

Asia Pacific Journal of Tourism Research, 2013, v. 18, n. 6, p. 573, doi. 10.1080/10941665.2012.695281

By:

Su, Ching-Shu

Publication type:

Article

University foodservice: An overview of factors influencing the customers' dining choice.

Published in:

International Food Research Journal, 2013, v. 20, n. 3, p. 1459

By:

Nadzirah, S.;
Ab Karim, S.;
Ghazali, H.;
Othman, M.

Publication type:

Article

Delineating responsibility, decisions and compromises: a frame analysis of the fast food industry’s online CSR communication.

Published in:

Journal of Applied Communication Research, 2016, v. 44, n. 3, p. 296, doi. 10.1080/00909882.2016.1192290

By:

Ban, Zhuo

Publication type:

Article

Effects of Service Innovation on Oral Spreading and Consumption Intention in Catering Industry.

Published in:

Revista de Cercetare si Interventie Sociala, 2014, v. 47, p. 220

By:

Jeng-Hwan WANG;
Jiun-Lan HSU

Publication type:

Article

Análisis del servicio de comedor y la opinión de los usuarios en un centro penitenciario de Cataluña.

Published in:

Nutrición Hospitalaria, 2014, v. 30, n. 1, p. 213, doi. 10.3305/nh.2014.30.1.7541

By:

Sáiz Izquierdo, María Elena;
Fornons Fontdevila, David;
Medina Luque, F. Xavier;
Aguilar Martínez, Alicia

Publication type:

Article

APPLICATION OF QUASI-INTEGER PROGRAMMING TO THE SOLUTION OF MENU PLANNING PROBLEMS WITH VARIABLE PORTION SIZE.

Published in:

Management Science, 1974, v. 21, n. 4, p. 474, doi. 10.1287/mnsc.21.4.474

By:

Armstrong, Ronald D.;
Sinha, Prabhakant

Publication type:

Article

Birinci Sınıf Restoranların Kurumsallaşma Durumu Üzerine Bir Araştırma: Türkiye Örneği*.

Published in:

Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi, 2014, v. 11, n. 1, p. 6

By:

ZENCİR, Ebru;
AKOĞLAN KOZAK, Meryem

Publication type:

Article

Opportunities and barriers for smaller portions in food service: lessons from marketing and behavioral economics.

Published in:

International Journal of Obesity, 2014, v. 38, p. S19, doi. 10.1038/ijo.2014.85

By:

Riis, J

Publication type:

Article

Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 551, doi. 10.1111/1541-4337.12072

By:

Ceuppens, Siele;
Li, Dan;
Uyttendaele, Mieke;
Renault, Pierre;
Ross, Paul;
Ranst, Marc Van;
Cocolin, Luca;
Donaghy, John

Publication type:

Article

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 1, p. 54, doi. 10.1111/j.1541-4337.2012.00215.x

By:

Benkerroum, Noreddine

Publication type:

Article

Emerging Trends in the Foodservice Industry for 2008: A Survey of Members of the Texas Restaurant Association.

Published in:

TAFCS Research Journal, 2009, v. 1, n. 1, p. 39

By:

Cace, Chelsea;
Gorman, Mary Anne;
VanBeber, Anne;
Hill, Gina Jarman

Publication type:

Article

Buying, Eating, and Acting Locally.

Published in:

Appalachian Journal, 2007, v. 34, n. 3/4, p. 385

By:

Berry, Chad

Publication type:

Article

CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 57, doi. 10.1300/J385v04n02_04

By:

LaLopa, Joseph "Mick"

Publication type:

Article

Residents' choice of and control over food in care homes.

Published in:

2009

By:

Winterburn S

Publication type:

Journal Article

Residents' choice of and control over food in care homes.

Published in:: Nursing Older People, 2009, v. 21, n. 3, p. 38
Publication type:: Article

Forty days of free school meals as a tool for introducing market-based healthy school meal systems in 35 Danish schools.

Published in:

Perspectives in Public Health, 2011, v. 131, n. 6, p. 280, doi. 10.1177/1757913911419910

By:

Brinck, N;
Hansen, M Weinreich;
Kristensen, N Heine

Publication type:

Article

Development and evaluation of a food environment survey in three urban environments of Kunming, China.

Published in:

BMC Public Health, 2014, v. 14, n. 1, p. 1, doi. 10.1186/1471-2458-14-235

By:

Hua, Jenna;
Seto, Edmund;
Yan Li;
Wang, May C.

Publication type:

Article

Menu Analysis: A Review of Techniques and Approaches.

Published in:

FIU Hospitality Review, 2007, v. 25, n. 2, p. 74

By:

Taylor, James J.;
Brown, Denise M.

Publication type:

Article

Vegetarians: A Typology for Foodservice Menu Development.

Published in:

FIU Hospitality Review, 2007, v. 25, n. 2, p. 66

By:

Shani, Amir;
DiPietro, Robin B.

Publication type:

Article

AN ASSESSMENT OF THE ECONOMIC VALUE OF FOOD TOURISM TO THE IRISH ECONOMY.

Published in:

Global Business & Economics Anthology, 2013, v. 2, p. 1

By:

Moloney, Richard;
Ryan, Marie;
Kenneally, Martin

Publication type:

Article

Institutional Demand for Locally-Grown Food in Vermont: Marketing Implications for Producers and Distributors.

Published in:

Journal of Food Distribution Research, 2014, v. 45, n. 2, p. 99

By:

Becot, Florence;
Conner, David;
Nelson, Abbie;
Buckwalter, Erin;
Erickson, Daniel

Publication type:

Article

Assessing Food Safety Training Needs: Findings from TN Focus Groups.

Published in:

Journal of Food Distribution Research, 2012, v. 43, n. 1, p. 7

By:

Ekanem, E.;
Mafuyai-Ekanem, M.;
Tegegne, F.;
Adamu, U.

Publication type:

Article

Foodservice in Singapore: Retaining a place for hawkers?

Published in:

Journal of Foodservice Business Research, 2016, v. 19, n. 3, p. 272, doi. 10.1080/15378020.2016.1175900

By:

Henderson, Joan C.

Publication type:

Article

Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals.

Published in:

Journal of Foodservice Business Research, 2015, v. 18, n. 5, p. 502, doi. 10.1080/15378020.2015.1093457

By:

Ofei, Kwabena T.;
Werther, Michelle;
Thomsen, Jane D.;
Holst, Mette;
Rasmussen, Henrik H.;
Mikkelsen, Bent E.

Publication type:

Article

The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing.

Published in:

Journal of Foodservice Business Research, 2015, v. 18, n. 5, p. 489, doi. 10.1080/15378020.2015.1093455

By:

Harrington, Robert J.;
Seo, Han-Seok

Publication type:

Article

Food Allergy Knowledge, Attitudes, and Preparedness Among Restaurant Managerial Staff.

Published in:

Journal of Foodservice Business Research, 2015, v. 18, n. 5, p. 454, doi. 10.1080/15378020.2015.1093452

By:

Lee, Yee Ming;
Xu, Hui (Michelle)

Publication type:

Article

Table Scraps: An Evaluation of Plate Waste in Restaurants.

Published in:

Journal of Foodservice Business Research, 2015, v. 18, n. 5, p. 437, doi. 10.1080/15378020.2015.1093451

By:

von Massow, Mike;
McAdams, Bruce

Publication type:

Article

Eliminating Cross Cultural Variations in Consumer Perceptions of Cooked Beef Steaks.

Published in:

Journal of Foodservice Business Research, 2005, v. 8, n. 3, p. 81, doi. 10.1300/J369v08n03_07

By:

Cox, Rod J.;
Cunial, Cate M.;
Winter, Simon

Publication type:

Article

EDITORIAL COMMENTS.

Published in:

2003

By:

Parsa, H. G.;
Kwansa, Francis

Publication type:

Editorial

A MATERIAL PERSPECTIVE ON FOOD POLITICS IN A NON-URBAN CENTER. THE CASE OF ARSLANTEPE PERIOD VI A (LC5).

Published in:

2015

By:

D'Anna, Maria Bianca

Publication type:

Case Study

THE RELATIONSHIP BETWEEN LEADERSHIP PRACTICES AND RESTAURANT EMPLOYEE TURNOVER.

Published in:

International Journal of Accounting Information Science & Leadership, 2013, v. 6, n. 18, p. 40

By:

Perez, Jose;
Mirabella, Jim

Publication type:

Article

Value-in-use in a B2B food service logistic context.

Published in:

Tourism & Management Studies, 2015, v. 11, n. 1, p. 146

By:

de Castro Ferreira, Luís Miguel;
Menezes, João

Publication type:

Article