| 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
|
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