nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A City of Excess … in a Good Way
|
McMahon, Ryan |
|
2006 |
|
4 |
p. 91-93 |
artikel |
2 |
An Assessment of Middle School Children's Knowledge and Attitudes of Nutrition and Their Effects on Eating Behaviors
|
Bordi, Peter L. |
|
2006 |
|
4 |
p. 1-15 |
artikel |
3 |
An Assessment of Potential Foodservice Organizational Development Within the Privatization Process of Eastern Europe
|
Brizek, Michael G. |
|
2008 |
|
4 |
p. 79-95 |
artikel |
4 |
An Ethnographic Study of Small Business Owners/Operators Within the Food Service Industry
|
Brizek, Michael G. |
|
2006 |
|
4 |
p. 17-24 |
artikel |
5 |
A New Twist on Tradition: Selling the Experience to U.S. Wine Consumers
|
Barber, Nelson |
|
2008 |
|
4 |
p. 325-342 |
artikel |
6 |
Assessing Teaching Effectiveness in a Basic Food Laboratory Setting: Phase One - Delphi Panel Study
|
Chandler, James A. |
|
2008 |
|
4 |
p. 295-307 |
artikel |
7 |
A Suggested Curriculum for Associate Degree Culinary Arts Programs
|
Hertzman, Jean L. |
|
2008 |
|
4 |
p. 256-278 |
artikel |
8 |
BOOK REVIEW
|
|
|
2006 |
|
4 |
p. 87-90 |
artikel |
9 |
Celebrate Culinary Science and Gastronomic Knowledge!
|
Hegarty, Joseph A. |
|
2008 |
|
4 |
p. 1-7 |
artikel |
10 |
Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios
|
Edelstein, Sari |
|
2008 |
|
4 |
p. 61-74 |
artikel |
11 |
Cooking Camp Provides Hands-On Nutrition Education Opportunity
|
Condrasky, Margaret |
|
2008 |
|
4 |
p. 37-52 |
artikel |
12 |
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
|
|
2008 |
|
4 |
p. 53-60 |
artikel |
13 |
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
|
|
2006 |
|
4 |
p. 25-30 |
artikel |
14 |
FOOD AND WINE COMMENTARY
|
|
|
2008 |
|
4 |
p. 97-102 |
artikel |
15 |
Food, Beverage, and Service Quality: Does Culture Impact Satisfaction with University Food Services?
|
Ruetzler, Tanya |
|
2008 |
|
4 |
p. 308-324 |
artikel |
16 |
Impact of Manager Certification on Food Safety Knowledge and Restaurant Health Inspection Scores in Tippecanoe County, Indiana
|
Binkley, Margaret |
|
2008 |
|
4 |
p. 343-350 |
artikel |
17 |
Internet Sites of Current Interest to Culinarians and Culinary Instructors
|
|
|
2006 |
|
4 |
p. 67-68 |
artikel |
18 |
Internet Sites of Current Interest to Culinarians and Culinary Teachers
|
Ruetzler, Tanya |
|
2008 |
|
4 |
p. 290-294 |
artikel |
19 |
Menu Success
|
Antun, John M. |
|
2006 |
|
4 |
p. 51-66 |
artikel |
20 |
Quality Meat Attributes Desirable to the Culinary Consumer
|
Smith, Sylvia |
|
2008 |
|
4 |
p. 279-289 |
artikel |
21 |
The Culinary Innovation Process
|
Ottenbacher, Michael |
|
2008 |
|
4 |
p. 9-35 |
artikel |
22 |
The Institutionalization of Culinary Education
|
Harrington, Robert J. |
|
2006 |
|
4 |
p. 31-49 |
artikel |
23 |
Understanding Corporate Entrepreneurship Theory: A Literature Review for Culinary/Food Service Academic Practitioners
|
Brizek, Michael G. |
|
2008 |
|
4 |
p. 221-255 |
artikel |
24 |
Using Local Food and Drink to Differentiate Tourism Destinations Through a Sense of Place
|
Haven-Tang, Claire |
|
2006 |
|
4 |
p. 69-86 |
artikel |
25 |
WEB SITES OF INTEREST TO CULINARIANS AND CULINARY INSTRUCTORS
|
|
|
2008 |
|
4 |
p. 75-77 |
artikel |