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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.

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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.

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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.

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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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.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..

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.

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.

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.

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..

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..

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.

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

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

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

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 .

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

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.

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

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.

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

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.

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

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..

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.

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,.

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

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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.

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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.

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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)

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

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

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

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

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