Journal articles on the topic 'Foodservice industry'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Foodservice industry.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
Barrows, Clayton W. "The International Foodservice Industry." International Journal of Hospitality & Tourism Administration 6, no. 4 (January 12, 2006): 1–2. http://dx.doi.org/10.1300/j149v06n04_01.
Full textKim, Soyoung, Jihyun Yoon, and Joongwon Shin. "Sustainable business-and-industry foodservice." International Journal of Contemporary Hospitality Management 27, no. 4 (May 11, 2015): 648–69. http://dx.doi.org/10.1108/ijchm-09-2013-0400.
Full textAdelaja, Adesoji O., Rodolfo M. Nayga, Karen Tank, and Brian J. Schilling. "Challenges Facing the Foodservice Industry." Journal of Restaurant & Foodservice Marketing 3, no. 3-4 (December 17, 1999): 123–38. http://dx.doi.org/10.1300/j061v03n03_09.
Full textKim, Eun-Jung, and Loren V. Geistfeld. "Research Methods in Foodservice Industry." Journal of Foodservice Business Research 7, no. 2 (October 13, 2005): 87–101. http://dx.doi.org/10.1300/j369v07n02_06.
Full textGheribi, Edyta, and Nataliya Voytovych. "IMPACT OF SOCIO-ECONOMIC CHANGES FOR COMPETITIVENESS IN THE FOODSERVICE INDUSTRY." Acta Scientiarum Polonorum. Oeconomia 17, no. 1 (March 30, 2018): 23–32. http://dx.doi.org/10.22630/aspe.2018.17.1.3.
Full textDiPietro, Robin. "Restaurant and foodservice research." International Journal of Contemporary Hospitality Management 29, no. 4 (April 10, 2017): 1203–34. http://dx.doi.org/10.1108/ijchm-01-2016-0046.
Full textBilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments." Sustainability 12, no. 5 (March 6, 2020): 2050. http://dx.doi.org/10.3390/su12052050.
Full textKim, Hyeon-Ju, and Eun-Soon Lyu. "Relationship Between Foodservice Satisfaction and Customer Loyalty in Industry Contracted Foodservice." Journal of the Korean Society of Food Science and Nutrition 42, no. 8 (August 31, 2013): 1318–24. http://dx.doi.org/10.3746/jkfn.2013.42.8.1318.
Full textGheribi, Edyta. "The foodservice business in big Polish cities." Urban Development Issues 53, no. 1 (January 20, 2018): 57–63. http://dx.doi.org/10.1515/udi-2017-0006.
Full textKitterlin, Miranda, Mary Tanke, and David P. Stevens. "Workplace bullying in the foodservice industry." Journal of Foodservice Business Research 19, no. 4 (June 3, 2016): 413–23. http://dx.doi.org/10.1080/15378020.2016.1185874.
Full textHart, Christopher W. L., Gary S. Spizizen, and Christopher C. Muller. "Management Development in the Foodservice Industry." Hospitality Education and Research Journal 12, no. 1 (February 1988): 1–20. http://dx.doi.org/10.1177/109634808801200102.
Full textSun, Lou-Hon. "Pay Equity in the Foodservice Industry." Journal of College & University Foodservice 2, no. 1 (November 8, 1994): 59–65. http://dx.doi.org/10.1300/j278v02n01_06.
Full textWILLIAMS, S. E., L. P. JOHNSON, S. W. NEEL, and J. O. REAGAN. "FOODSERVICE INDUSTRY MARKET PROFILE STUDY: PALATABILITY CHARACTERISTICS OF U.S. FOODSERVICE BEEF STEAKS1." Foodservice Research International 9, no. 3 (March 1997): 193–210. http://dx.doi.org/10.1111/j.1745-4506.1997.tb00319.x.
Full textПатрушева, А. В. "ФРАНЧАЙЗИНГОВАЯ МОДЕЛЬ ВЕДЕНИЯ БИЗНЕСА В ОБЩЕСТВЕННОМ ПИТАНИИ." ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ 1, no. 44 (March 21, 2017): 137–43. http://dx.doi.org/10.21179/2074-9414-2017-1-137-143.
Full textRamli, Rafidah A., Azila Azmi, Noorsa R. Johari, and Syuhirdy M. Noor. "Minimally Processed Jackfruit: Opportunity for the Foodservice Industry." Journal of Food Research 6, no. 1 (December 6, 2016): 1. http://dx.doi.org/10.5539/jfr.v6n1p1.
Full textWoods, Mike, Natasa Christodoulidou, Burhan Yavas, and Demos Vardiabasis. "Unethical Business Practices in the Foodservice Industry." Journal of Foodservice Business Research 16, no. 4 (September 2013): 407–19. http://dx.doi.org/10.1080/15378020.2013.824284.
Full textFareed Ismail, Ahmad, Steffen Frank Zorn, Huey Chern Boo, Sambasivan Murali, and Jamie Murphy. "Information technology diffusion in Malaysia's foodservice industry." Journal of Hospitality and Tourism Technology 4, no. 3 (September 27, 2013): 200–210. http://dx.doi.org/10.1108/jhtt-06-2011-0020.
Full textNEEL, S. W., S. E. WILLIAMS, L. P. JOHNSON, and J. O. REAGAN. "FOODSERVICE INDUSTRY MARKET PROFILE STUDY: BEEF MARKETING." Foodservice Research International 7, no. 4 (June 1994): 217–32. http://dx.doi.org/10.1111/j.1745-4506.1994.tb00222.x.
Full textKim, Min-Seong, Brijesh Thapa, and Stephen Holland. "Drivers of perceived market and eco-performance in the foodservice industry." International Journal of Contemporary Hospitality Management 30, no. 2 (February 12, 2018): 720–39. http://dx.doi.org/10.1108/ijchm-07-2016-0361.
Full textJohnson, L. P., S. E. Williams, S. W. Neel, and J. O. Reagan. "Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef." Journal of Animal Science 72, no. 6 (June 1, 1994): 1487–91. http://dx.doi.org/10.2527/1994.7261487x.
Full textMartin-Rios, Carlos, Christine Demen-Meier, Stefan Gössling, and Clémence Cornuz. "Food waste management innovations in the foodservice industry." Waste Management 79 (September 2018): 196–206. http://dx.doi.org/10.1016/j.wasman.2018.07.033.
Full textDan Reid, R., and Carl D. Riegel. "Supplier Relations and Selection in the Foodservice Industry." Hospitality Education and Research Journal 13, no. 2 (May 1989): 51–62. http://dx.doi.org/10.1177/109634808901300207.
Full textFOX, MORTON, and PAULINE J. SHELDON. "FOODSERVICE, A VITAL PART OF THE TOURIST INDUSTRY." Foodservice Research International 4, no. 4 (December 1987): 259–75. http://dx.doi.org/10.1111/j.1745-4506.1987.tb00114.x.
Full textHIEMSTRA, STEPHEN J. "ECONOMIES OF SCALE IN THE US FOODSERVICE INDUSTRY." Foodservice Research International 12, no. 2 (October 2000): 109–17. http://dx.doi.org/10.1111/j.1745-4506.2000.tb00008.x.
Full textda Cunha, Diogo Thimoteo. "Improving food safety practices in the foodservice industry." Current Opinion in Food Science 42 (December 2021): 127–33. http://dx.doi.org/10.1016/j.cofs.2021.05.010.
Full textSmith, Ruth A., Miranda Kitterlin-Lynch, Yselande Pierre, and Andrew Moreo. "Exploration of workplace bullying in the foodservice industry." Journal of Human Resources in Hospitality & Tourism 20, no. 2 (February 5, 2021): 299–317. http://dx.doi.org/10.1080/15332845.2021.1872271.
Full textC. Broz, Charles, and Rhonda K. Hammond. "Dysphagia." Nutrition & Food Science 44, no. 5 (September 2, 2014): 407–13. http://dx.doi.org/10.1108/nfs-03-2013-0035.
Full textKim, Min-Seong, Dong-Jin Shin, and Dong-Woo Koo. "The influence of perceived service fairness on brand trust, brand experience and brand citizenship behavior." International Journal of Contemporary Hospitality Management 30, no. 7 (July 9, 2018): 2603–21. http://dx.doi.org/10.1108/ijchm-06-2017-0355.
Full textVoytovych, N., and Y. Polyak. "The marketing innovation and the innovation technology in food industry enterprises." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (May 11, 2019): 9–14. http://dx.doi.org/10.32718/nvlvet-e9202.
Full text서경화, Soo-Bum Lee, and 전유정. "Development of A Performance Model of the Foodservice Industry." Culinary Science & Hospitality Research 22, no. 6 (September 2016): 132–44. http://dx.doi.org/10.20878/cshr.2016.22.6.014.
Full text서경화, Soo-Bum Lee, and 전유정. "Development of A Performance Model of the Foodservice Industry." Culinary Science & Hospitality Research 22, no. 6 (September 2016): 132–44. http://dx.doi.org/10.20878/cshr.2016.22.6.014014014.
Full textINOUE, Yoshiyuki. "Symposiums/Measures of Foodservice Industry Toward Recent Labor Shortage." Journal of Food System Research 26, no. 3 (2019): 190–93. http://dx.doi.org/10.5874/jfsr.26.3_190.
Full textAbdullah, Firdaus, Abang Zainoren bin Abang Abdurahman, and Jamil Hamali. "The Dimensions of Customer Preference in the Foodservice Industry." Verslas: teorija ir praktika 14, no. 1 (March 5, 2013): 64–73. http://dx.doi.org/10.3846/btp.2013.08.
Full textMason, D. M., and C. W. Shanklin. "An Environmental Issues Impacting the Foodservice Industry Resource Manual." Journal of the American Dietetic Association 95, no. 9 (September 1995): A40. http://dx.doi.org/10.1016/s0002-8223(95)00495-5.
Full textHarris, Kimberly J., and Mark A. Bonn. "Training Techniques and Tools: Evidence from the Foodservice Industry." Journal of Hospitality & Tourism Research 24, no. 3 (August 2000): 320–35. http://dx.doi.org/10.1177/109634800002400302.
Full textCrafts, Dan, and Loanna Thompson. "Career Advancement Obstacles for Women in the Foodservice Industry." Journal of College & University Foodservice 2, no. 3 (January 8, 1996): 5–14. http://dx.doi.org/10.1300/j278v02n03_03.
Full textMENDENHALL, TOBY J., TOMBOSSA D. NEGUSSE, STANLEY G. SOLOMON, and RANDY R. PRICE. "DESIGN OF A VEGETABLE WASHER FOR THE FOODSERVICE INDUSTRY." Foodservice Research International 5, no. 1 (February 1988): 43–65. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00119.x.
Full textMARTIN, ROY E. "NEW SEAFOOD PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS." Foodservice Research International 5, no. 2 (May 1988): 125–37. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00125.x.
Full textHUDSPETH, JOE PHIL. "NEW POULTRY PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS1." Foodservice Research International 5, no. 2 (May 1988): 139–43. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00126.x.
Full textMANDIGO, ROGER W. "NEW PORK PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS." Foodservice Research International 5, no. 2 (May 1988): 145–50. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00127.x.
Full textLim, Soon Chow. "FOODSERVICE WAGING WAR AGAINST COVID-19 CRISIS AND THE OPPORTUNITY." Journal of Tourism, Hospitality and Environment Management 5, no. 19 (June 10, 2020): 41–49. http://dx.doi.org/10.35631/jthem.519004.
Full textZakaria, Zainuddin, Wan Ramlah Wan Nawang, Zuraini Jusoh, and Mohamad Ariff Kamaludin. "The Influence of Job Demand, Respect, and Rapport on Work Engagement of Employees in the Foodservice Sector." Environment-Behaviour Proceedings Journal 4, no. 12 (December 31, 2019): 367. http://dx.doi.org/10.21834/e-bpj.v4i12.1933.
Full textLiu-Lastres, Bingjie, and Han Wen. "Are we missing the boat? Examining managers’ perspectives on employee wellbeing in the foodservice industry." Journal of Qualitative Research in Tourism 2, no. 1 (May 21, 2021): 60–67. http://dx.doi.org/10.4337/jqrt.2021.01.04.
Full textFirdaus, Abdullah, and Agnes Kanyan. "Managing relationship marketing in the food service industry." Marketing Intelligence & Planning 32, no. 3 (April 29, 2014): 293–310. http://dx.doi.org/10.1108/mip-10-2012-0116.
Full textScarpatl, Stan, and Frank Lattuca. "Training the Handicapped as a Resource for the Foodservice Industry." Hospitality Education and Research Journal 13, no. 1 (February 1989): 37–46. http://dx.doi.org/10.1177/109634808901300105.
Full textQU, HAILIN, and STEPHEN J. HIEMSTRA. "ECONOMIC INTERDEPENDENCE AND STRUCTURE OF THE FOODSERVICE INDUSTRY 1977-1991." Foodservice Research International 7, no. 4 (June 1994): 199–216. http://dx.doi.org/10.1111/j.1745-4506.1994.tb00221.x.
Full textKitterlin, Miranda, Lisa Moll, and Gabriela Moreno. "Foodservice employee substance abuse: is anyone getting the message?" International Journal of Contemporary Hospitality Management 27, no. 5 (July 13, 2015): 810–26. http://dx.doi.org/10.1108/ijchm-11-2013-0522.
Full textKim, Minseong, and Svetlana Stepchenkova. "Does environmental leadership affect market and eco performance? Evidence from Korean franchise firms." Journal of Business & Industrial Marketing 33, no. 4 (May 8, 2018): 417–28. http://dx.doi.org/10.1108/jbim-02-2017-0046.
Full textYoo, Se Ran, Suk Won Lee, and Hyeon Mo Jeon. "The Role of Customer Experience, Food Healthiness, and Value for Revisit Intention in GROCERANT." Sustainability 12, no. 6 (March 18, 2020): 2359. http://dx.doi.org/10.3390/su12062359.
Full textDeMicco, Fred J., and Raphael R. Kavanaugh. "The Influence of Age Stereotypes On The Managerial Decision Processes of Hospitality Management Students." Hospitality Education and Research Journal 12, no. 2 (February 1988): 293–306. http://dx.doi.org/10.1177/109634808801200230.
Full text