nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A New Twist on Tradition: Selling the Experience to U.S. Wine Consumers
|
Barber, Nelson |
|
2008 |
6 |
4 |
p. 325-342 |
artikel |
2 |
Assessing Teaching Effectiveness in a Basic Food Laboratory Setting: Phase One - Delphi Panel Study
|
Chandler, James A. |
|
2008 |
6 |
4 |
p. 295-307 |
artikel |
3 |
A Suggested Curriculum for Associate Degree Culinary Arts Programs
|
Hertzman, Jean L. |
|
2008 |
6 |
4 |
p. 256-278 |
artikel |
4 |
Food, Beverage, and Service Quality: Does Culture Impact Satisfaction with University Food Services?
|
Ruetzler, Tanya |
|
2008 |
6 |
4 |
p. 308-324 |
artikel |
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 |
artikel |
6 |
Internet Sites of Current Interest to Culinarians and Culinary Teachers
|
Ruetzler, Tanya |
|
2008 |
6 |
4 |
p. 290-294 |
artikel |
7 |
Quality Meat Attributes Desirable to the Culinary Consumer
|
Smith, Sylvia |
|
2008 |
6 |
4 |
p. 279-289 |
artikel |
8 |
Understanding Corporate Entrepreneurship Theory: A Literature Review for Culinary/Food Service Academic Practitioners
|
Brizek, Michael G. |
|
2008 |
6 |
4 |
p. 221-255 |
artikel |