Font Size: a A A
Keyword [Food service]
Result: 21 - 40 | Page: 2 of 3
21. Outsourced Food Service Operations and the Impact on the Army's Expeditionary Capability: A Qualitative Case Stud
22. Customer service experience: A quantitative analysis of frontline employees' and customers' perceptions in the fast food industry
23. Perceptions of Organizational Change Among Minority Owners of Small Businesses
24. The effect of risk management training on food safety violations among Utah's retail food service facilities
25. Do students and food service managers at Northern Illinois University have similar perceptions of foods offered in the dining halls
26. Assessment of Food Safety Knowledge and Practices of College Students with Food Service Experienc
27. The nature and status of training in university-level food service enterprises
28. Evaluation of the food service for adolescent boys in Mogale Child and Youth Care Centre in Gauteng, South Africa, 2012
29. The Impact of Education on Risk Factors Documented During Food Service Inspections
30. Food safety knowledge of food service employees
31. Do school food service supervisors in southeast Texas recognize the factors that motivate their employees
32. An assessment of the effectiveness of mandatory food safety education and training programs offered for food service workers in three Pennsylvania counties
33. Sustainable food service practices: Is it good for the waistline
34. A systems theory analysis of outsourcing food service functions in the United States Coast Guard
35. Evaluating the effectiveness of two instructional techniques for teaching food safety principles to food service employees
36. Impact analysis of training food service personnel relative to food safet
37. Perception of food safety hazards and related factors by food handlers from food service establishments in Mexico
38. U.S. tourism demand: Seemingly unrelated regression equation models
39. IDEOLOGICAL PRODUCTIONS IN THE FOOD SERVICE INDUSTRY (POPULAR CULTURE, SEMIOTICS, ADVERTISING, RESTAURANTS)
40. Evolution of food quality demand in the food service industry in China: The case of duck
  <<First  <Prev  Next>  Last>>  Jump to