Items where Subject is "Technology > Food Science and Drinks"

Up a level
Export as [feed] RSS 1.0 [feed] Atom [feed] RSS 2.0
Group by: Creators Name | Item Type | No Grouping
Jump to: B | C | F | G | H | I | L | O | S | V | W | Y
Number of items at this level: 18.

B

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

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.

C

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.

F

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

G

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

H

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 .

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.

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

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.

I

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

L

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.

O

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

S

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

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

V

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).

W

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

Y

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.

This list was generated on Tue Jul 29 01:31:39 2014 IST.