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Articles
A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle‐school foodservice operations
Charles Feldman, Edgar Alonso Briceno-Pinar, David W. Konas, Martin Ruskin, Jeffrey Toney, Shahla Wunderlich,
- 264-274
- 7 December 2009
Examination of the reliability and validity of an instrument for measuring service quality of restaurants
- 280-286
- 7 December 2009
Use of allyl isothiocyanate sachet to preserve cottage cheese
Maria Paula Junqueira Conceição Gonçalves, Ana Clarissa Dos Santos Pires, Nilda de Fátima Ferreira Soares, Emiliane Andrade Araújo,
- 275-279
- 7 December 2009
The following is a list of the most cited articles based on citations published in the last three years, according to CrossRef.
Hospitality spaces, hospitable moments: consumer encounters and affective experiences in commercial settings
- 139-149
- 19 March 2008
free access
The determinants of gastronomic tourists' satisfaction: a second-order factor analysis
- 164-176
- 24 April 2008
THE ACUTE HOSPITAL FOODSERVICE PATIENT SATISFACTION QUESTIONNAIRE: THE DEVELOPMENT OF A VALID AND RELIABLE TOOL TO MEASURE PATIENT SATISFACTION WITH ACUTE CARE HOSPITAL FOODSERVICES
- 1-14
- 14 September 2005
free access
The Five Aspects Meal Model: a tool for developing meal services in restaurants
- 84-93
- 12 July 2006
