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                             8 results found
no title author magazine year volume issue page(s) type
1 A New Twist on Tradition: Selling the Experience to U.S. Wine Consumers Barber, Nelson
2008
6 4 p. 325-342
article
2 Assessing Teaching Effectiveness in a Basic Food Laboratory Setting: Phase One - Delphi Panel Study Chandler, James A.
2008
6 4 p. 295-307
article
3 A Suggested Curriculum for Associate Degree Culinary Arts Programs Hertzman, Jean L.
2008
6 4 p. 256-278
article
4 Food, Beverage, and Service Quality: Does Culture Impact Satisfaction with University Food Services? Ruetzler, Tanya
2008
6 4 p. 308-324
article
5 Impact of Manager Certification on Food Safety Knowledge and Restaurant Health Inspection Scores in Tippecanoe County, Indiana Binkley, Margaret
2008
6 4 p. 343-350
article
6 Internet Sites of Current Interest to Culinarians and Culinary Teachers Ruetzler, Tanya
2008
6 4 p. 290-294
article
7 Quality Meat Attributes Desirable to the Culinary Consumer Smith, Sylvia
2008
6 4 p. 279-289
article
8 Understanding Corporate Entrepreneurship Theory: A Literature Review for Culinary/Food Service Academic Practitioners Brizek, Michael G.
2008
6 4 p. 221-255
article
                             8 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands