Breitbarth, T., 2012. Von Äpfeln und Birnen - Diskussionsbeitrag zur Debatte „Wie nachhaltig & verantwortlich ist Gentechnik?“. CSR-Strategie Blog.

Ismail, S., 2012. Customer satisfaction of dining experience in Malaysian malay restaurants. PhD Thesis (PhD). Bournemouth University, School of Tourism.

Cade , J. E., Eccles, E., Hartwell, H., Radford, S., Douglas, A. and Milliner, L., 2012. The making of a nutrition professional: the Association for Nutrition register. Public Health Nutrition.

Shepherd, P.A., 2011. The Effects of a hospital ward eating environment on patients' mealtime experience. PhD Thesis (PhD). Bournemouth University.

Hartwell, H., Edwards, J. and Brown, L., 2011. Acculturation and food habits: lessons to be learned. British Food Journal, 113 (11), pp. 1393-1405.

Lugosi, P., 2011. Towards an understanding of hospitality and organisations. In: Council for Hospitality Management Education 20th Annual Research Conference, 11-12 May 2011, Leeds Metropolitan University, England. (Unpublished)

Hartwell, H., Lugosi, P. and Edwards, J., 2011. Culinary Arts and Sciences VII:Global, National and Local Perspectives. Poole, England: International Centre for Tourism and Hospitality Research, Bournemouth University .

Lugosi, P., 2011. Culinary arts and sciences VII: global, national and local perspectives. Poole, England: International Centre for Tourism and Hospitality Research , Bournemouth University.

Lugosi, P., 2011. From food, work and organization to the study of hospitality and organization: reconsidering the special issue of Human Relations, 61: 7 (2008). Hospitality & Society, 1 (1), pp. 85-89.

Lynch, P., Germann Molz, J., McIntosh, A., Lugosi, P. and Lashley, C., 2011. Theorising hospitality. Hospitality & Society, 1 (1), pp. 3-24.

Johns, N., Edwards, J. and Hartwell, H., 2011. Food neophobia and the adoption of new food products. Nutrition & Food Science, 41 (3), pp. 201-209.

Frempong, A., 2010. Developing authentic foodservices to support the development of tourist attractions in Ghana. PhD Thesis (PhD). Bournemouth University.

Johns, N., Hartwell, H. and Morgan, M., 2010. Improving the provision of meals in hospital. The patients’ view point. Appetite, 54 (1), pp. 181-185.

van Teijlingen, E., Simkhada, P. and Adhikary, P., 2009. Alcohol use among the Nepalese in the UK. British Medical Journal (Rapid Response), 339 (24 Oct).

Polkinghorne, M., 2009. Cereal success. Food and Drink Technology, 9 (2), pp. 2-3.

Edwards, J. and Hartwell, H., 2009. Institutional meals. In: Meiselman, H. L., ed. Meals in Science and Practice: Interdisciplinary Research and Business Applications. Cambridge: Woodhead Publishing.

Hudson, P. and Walley, H., 2009. Food safety issues and children's lunchboxes. Perspectives in Public Health, 129 (2), pp. 77-84.

Edwards, J., Williams, P., Hartwell, H. and Schafheitle, J. M., 2009. Comments on prison foodservice: England vs. Australia. Journal of Foodservice, 20 (4), pp. 153-156.

Hartwell, H. and Edwards, J., 2009. Descriptive Menus and Branding in Hospital Foodservice: A Pilot Study. International Journal of Contemporary Hospitality Management, 21 (7), pp. 906-916.

Polkinghorne, M., 2009. Goldace Trading Ltd - Greek Sun God Helps KTP with Successful Rebranding. Project Report. Swindon, England: Technology Strategy Board (TSB).

Edwards, J., Hartwell, H. and Schafheitle, J. M., 2009. Prison Foodservice in England. Journal of Foodservice, 20 (4), pp. 157-166.

Edwards, J. and Overstreet, K., 2009. What is food service? Journal of Foodservice, 20 (1), pp. 1-3.

McIntyre, C., 2008. Museum foodservice offers - experience design dimensions. Journal of Foodservice, 19 (3), pp. 177-188.

Beer, S., 2008. Authenticity and food experience – commercial and academic perspectives. Journal of Foodservice, 19 (3), pp. 153-163.

Edwards, J. and Gustafsson, I.B., 2008. The Five Aspects Meal Model. Journal of Foodservice, 19 (1), pp. 4-12.

Edwards, J. and Gustafsson, I.B., 2008. The Room and Atmosphere as Aspects of the Meal: A Review. Journal of Foodservice, 19 (1), pp. 22-34.

McIntyre, C. and Baid, A., 2008. Indulgent Snack Experience Attributes and Healthy Choice Alternatives. British Food Journal, 111 (5), pp. 486-497.

Hartwell, H., Edwards, J. and Beavis, J., 2007. Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction. Nutrition, 23 (3), pp. 211-218.

Edwards, J., Engstrom, K. and Gustafsson, I.B., 2006. Body Mass Index (BMI), Perceptions of Portion Size and Knowledge of Energy Intake and Expenditure: A Pilot Study. Journal of Culinary Science & Technology, 5 (2/3), pp. 39-57.

Edwards, J., Engstrom, K. and Hartwell, H., 2006. Overweight, obesity and the food service industry. Journal of Food Science Technology, 5 (2-4), pp. 85-94.

Linnane, J. F., 2006. An investigation into the effectiveness of hygiene training and the application of HACCP in food service premises in Ireland. Masters Thesis (Masters). Bournemouth University.

Hartwell, H. and Brown, N., 2005. Better Hospital Food Project: Success or Failure? Journal of the Royal Society for the Promotion of Health, 125 (4), pp. 161-162.

Edwards, J., Kowrygo, B. and Rejman, K., eds., 2005. Culinary Arts and Sciences V: Global and National Perspectives. Poole, England: The Worshipful Company of Cooks Research Centre, Bournemouth University.

Hartwell, H. and Symonds, C., 2005. Catering for health: a review. Journal of the Royal Society for the Promotion of Health, 125 (3), pp. 113-116.

Hartwell, H., Edwards, J. and Symonds, C., 2005. Catering for health - a review. In: Culinary Arts and Sciences V - Global and National Perspectives, 27 June-1 July 2005, Warsaw, Poland..

Edwards, J., Hartwell, H., Reeve, W. G. and Schafheitle, J. M., 2005. The Diet of Prisoners. Project Report. London: National Audit Office.

Hall, C., 2005. Food, acculturation and international students. In: Asia Forum on Business Education, 30 November - 2 December 2005, University of Ubon Ratchathani, Thailand..

Edwards, J., Engstrom, K. and Hartwell, H., 2005. Overweight, obesity and the food service industry. In: Culinary Arts and Sciences IV, 27 June - 1 July 2005, Global and National Perspectives, Warsaw, Poland.

Hartwell, H., Edwards, J. and Symonds, C., 2005. Patient Experience and Satisfaction with Hospital Food Service. In: Culinary Arts and Sciences V - Global and National Perspectives, 27 June - 1 July 2005, Warsaw, Poland., pp. 36-46.

Creed, P. G., 2005. Quality and safety of frozen ready meals. In: Sun, D.W., ed. Handbook of frozen food processing and packaging. USA: Marcel Dekker, pp. 459-479.

Edwards, J. and Meiselman, H. L., 2005. The influence of positive and negative cues on restaurant food choice and food acceptance. International Journal of Contemporary Hospitality Management, 17 (4), pp. 332-344.

Hartwell, H., 2004. Patient experience, nutritional uptake and satisfaction with hospital food services. PhD Thesis (PhD). Bournemouth University.

Edwards, J. and Hartwell, H., 2004. A comparison of energy intake between eating positions in a NHS hospital - a pilot study. Appetite, 43 (3), pp. 323-325.

Morgan, C.W., Blake, A. and Poyago-Theotoky, J.A., 2004. The Management of Technological Innovation: Lessons from Case Studies in the UK Food and Drink Industry. International Journal of Biotechnology, 5 (3-4), pp. 334-353.

Kim, Y. P., Lee, S. H., Hemmington, N. and Yun, D. K., 2004. Competitive service quality improvement (CSQI): a case study in the fast-food industry. Journal of Food Service Technology, 4 (2), pp. 75-84.

Lee, S. H., Kim, Y. P., Hemmington, N. and Yin, D., 2004. Competitive service quality improvement (CSQI): a case study in the fast-food industry. Journal of Food Service Technology, 4 (2), pp. 75-84.

Edwards, J., 2004. A food service perspective for the meal. Food Quality and Preference, 15 (7-8), pp. 903-904.

Hartwell, H. and Edwards, J., 2003. A comparative analysis of 'plated' and 'bulk trolley' hospital food service systems. Food Service Technology, 3 (3/4), pp. 133-142.

Edwards, J., 2003. Is there such a thing as ‘reasonable’ or acceptable levels of food wastage in hospital food service? Letter to the Editor. Food Service Technology, 3 (1), pp. 23-27.

Edwards, J. and Meiselman, H. L., 2003. Changes in Dietary Habits During the First Year at University. Nutrition Bulletin, 28 (1), pp. 21-34.

Edwards, J. and Gustafsson, I.B., eds., 2003. Culinary Arts and Sciences IV. Global and National Perspectives. Poole, England: The Worshipful Company of Cooks Research Centre, Bournemouth University.

Beer, S., Edwards, J.R., Fernandes, C. d. O. and Sampaio, F., 2003. Gastronomy tourism product development in coastal upland areas of the European Atlantic. Journal of the Academie voor de Streekbonden Gastronomie, special edition, 2003, pp. 7-35.

Edwards, J.R. and Rominger, O. E., 2003. Gastronomy: the final product of the agri-food chain. In: Prospects for the Third Millennium: Second International Conference, 9-11 October 2003, Cluj, Romania. University of Agriculture and Veterinary Medicine..

Hartwell, H. and Edwards, J., 2003. Notational analysis in hospital food service. In: CHME Conference, 23-24 April 2003, Sheffield Hallam University, England.

Wanhill, S. and Rassing, C. R., 2003. Promoting local food works, but you should tell the restaurants. In: Local food and tourism. World Tourism Organisation and Cyprus Tourism Organisation, Madrid, Spain. (Unpublished)

Hartwell, H. and Edwards, J., 2003. A comparative analysis of plated and bulk trolley hospital food service systems. In: Culinary Arts and Sciences IV - Global and National Perspectives, 23-27 June 2003, Orebo University, Sweden..

Edwards, J., Meiselman, H. L., Edwards, A. and Lesher, L., 2003. The influence of eating location on the acceptability of identically prepared foods. Food Quality and Preference, 14 (8), pp. 647-652.

Beer, S., Spacey, J. and Perry, V., 2003. An investigation into the market relationship that underpins the alternative food economy. In: Edwards, J. S. A. and Gustafsson, I. B., eds. Culinary arts and sciences IV: global and national perspectives 2003. Poole: The Worshipful Company of Cooks Research Centre, Bournemouth University, pp. 381-391.

Beer, S., Spacey, J. and Perry, V., 2003. An investigation into the market relationship that underpins the alternative food economy. In: Culinary Arts and Sciences IV - Global and National Perspectives, 23-27 June 2003, Orebo University, Sweden..

Murphy, J. L., Badaloo, V.A., Chambers, B., Forrester, T.E., Wootton, S. A. and Jackson, A.A., 2002. Maldigestion and Malabsorption of Dietary Lipid During Severe Childhood Malnutrition. Archives of Disease in Childhood, 87, pp. 522-525.

Knowles, T. and Hartwell, H., 2002. Food Safety in the Hospitality Industry. Food Service Technology, 2 (3), pp. 151-152.

Grant-Braham, B., 2002. Hooray for Country House Hotels. Hospitality in Focus (6), pp. 24-25.

Hudson, P. and Hartwell, H., 2002. Food safety awareness of older people at home: a pilot study. Journal of the Royal Society for the Promotion of Health, 122 (3), pp. 165-169.

Mann, T., Reeve, W. G. and Creed, P. G., 2002. A comparison of the acceptability to student consumers of three food products retailed at three 'quality' levels. Food Service Technology, 2 (1), pp. 13-18.

Edwards, J., Hartwell, H. and Smith, A.P., 2002. Background Briefing: Feeding Older People in the Community: A Food Service Perspective. In: Royal Society for the Promotion of Health Conference 'Wholesome, Appealing and Balance'., May 2002, London. (Unpublished)

Edwards, J. and Hartwell, H., 2002. Fruit and vegetables - attitudes and knowledge of primary school children. Journal of Human Nutrition and Dietetics, 15 (5), pp. 365-374.

Edwards, J., 2002. Provision of Food in Hospital. In: Nutrition and Patients: a Doctor's Responsibility/ a report of a working party of the Royal College of Physicians. London: Royal College of Physicians.

Beer, S., Edwards, J.R., Fernandes, C. and Sampaio, F., 2002. Regional food cultures: integral to the rural tourism product. In: Hjalager, A. and Richards, G., eds. Tourism and gastronomy. London: Routledge, pp. 207-223.

Edwards, J., Edwards, A. and Reeve, W. G., 2001. The Nutritional Content of Male Prisoners' Diet in the UK. Food Service Technology, 1 (1), pp. 25-33.

Hartwell, H. and Edwards, J., 2001. Awareness amongst older people: the role of a community food initiative. In: UKPHA 9th Annual Public Health Forum, 27-29 March 2001, London. The Royal Society for the Promotion of Health,.

Creed, P. G., 2001. Chilling and freezing of prepared consumer foods. In: Sun, D. W., ed. Advances in food refrigeration. Leatherhead, Surrey: Leatherhead Publishing, pp. 438-471.

Edwards, J. and Hewedi, M.M., eds., 2001. Culinary Arts and Sciences III. Global and National Perspectives. Poole, England: The Worshipful Company of Cooks Research Centre, Bournemouth University.

Beer, S., 2001. The Dynamics of the International supply of beef and sheep meat to the UK. East Sussex: Nuffield Farming Scholarships Trust.

Edwards, J., Edwards, A. and Reeve, W. G., 2001. Feeding Male Prisoners in the UK. In: Culinary Arts and Sciences III, April 2001, Global and National Perspectives, Cairo, Egypt..

Beer, S., 2001. Food and society. In: Eastham, J., Sharples, E. and Ball, D., eds. Food supply chain management: issues for the hospitality and retail sectors. Oxford: Butterworth Heinemann, pp. 21-36.

Murphy, J. L., Robinson, E.N., Forrester, T.E., Wootton, S. A. and Jackson, A.A., 2001. Gastrointestinal Handling and Metabolic Disposal of C-Labelled Tripalmitin During Rehabilitation From Childhood Malnutrition. British Journal Of Nutrition, 85 (6), pp. 705-713.

Beer, S. and Fraser, S., 2001. Genetic modification: the ultimate food service technology. In: Edwards, J. S. A. and Hewedi, M. M., eds. Culinary arts and sciences III: global and national perspectives 2001. Poole: The Worshipful Company of Cooks Research Centre, Bournemouth University, pp. 88-98.

Beer, S. and Fraser, S., 2001. Genetic modification: the ultimate food service technology. In: Culinary Arts and Sciences III - Global and National Perspectives, 17-20 April 2001, University of Cairo, Egypt..

Edwards, J., 2001. Hospital Food Service -A USA Perspective. Journal of the Royal Society for the Promotion of Health, 121 (4), p. 209.

Edwards, J.R. and Rominger, O. E., 2001. Potential importance of consumer research for the Romanian agri-food market: a study of four different apple varieties. In: Culinary Arts and Science III - Global and National Perspectives, 17-20 April 2001, University of Cairo, Egypt..

Hartwell, H. and Edwards, J., 2001. A comparative analysis of the plated and cafeteria hospital catering systems. In: UKPHA 9th Annual Public Health Forum, 27-29 March 2001, London. The Royal Society for the Promotion of Health..

Mann, T., Reeve, W. G. and Creed, P. G., 2001. The effect of branding level and retailer on student consumers' perceptions of food quality. In: Culinary Arts and Science III - Global and National Perspectives, 17-20 April 2001, University of Cairo, Egypt.

Crowhurst, D. G. and Creed, P. G., 2001. The effect of cooking method and variety on the sensory quality of rice. Food Service Technology, 1 (3/4), pp. 133-140.

Creed, P. G., 2001. The potential of food service systems for satisfying consumer needs. Innovative Food Science and Emerging Technologies, 2 (3), pp. 219-227.

Hartwell, H. and Edwards, J., 2001. A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion. Journal of the Royal Society for the Promotion of Health, 121 (4), pp. 236-242.

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.

Creed, P. G., 1998. A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure. PhD Thesis (PhD). Bournemouth University.

Blackwell, L. R., 1997. The Role of olfactory cues and their effects on food choice and acceptability. PhD Thesis (PhD). Bournemouth University.

Ersser, S. J., 1997. Dermatology nursing literature and the future of dermatology nursing. British Journal of Dermatology Nursing, 1 (4), pp. 4-5.

Oberoi, U., 1989. Quality assessment of a service product. PhD Thesis (PhD). Dorset Institute of Higher Education.

Stanton, C., 1988. Proteolysis - induced changes in meat collagen during conditioning. PhD Thesis (PhD). Dorset Institute of Higher Education.

Walker, A., 1988. The transfer of technology. PhD Thesis (PhD). Dorset Institute of Higher Education.

Young, H. M., 1986. Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending. PhD Thesis (PhD). Dorset Institute of Higher Education.

Braham, B., 1986. The Complete Book of Pub Catering. In: Fuller, J., ed. The Complete Book of Pub Catering. Coulsdon, Surrey: Virtue & Company Ltd., pp. 80-93.