Food Service/Catering Restaurants and Institutional Perspectives of the Meal.

Tools

Edwards, J. and Hartwell, H., 2000. Food Service/Catering Restaurants and Institutional Perspectives of the Meal. In: Meiselman, H. L., ed. Dimensions of the Meal: The Science, Culture, Business and Art of Eating. Gaithersburg, Maryland: Aspen Publishers Inc.,, pp. 223-244.

Full text not available from this repository.


Item Type:Book Section
ISBN:0834216418
Number of Pages:344
Subjects:Technology > Food Science and Drinks
Group:School of Tourism > International Centre for Tourism and Hospitality Research
ID Code:12213
Deposited By:INVALID USER
Deposited On:12 Nov 2009 17:44
Last Modified:07 Mar 2013 15:17
Repository Staff Only -
BU Staff Only -
Help Guide - Editing Your Items in BURO