| 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
|
Journal description