Items where Subject is "Technology > Food Science and Drinks"
Number of items at this level: 18.
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.
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).
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.
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.
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.
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 .
Ismail, S., 2012. Customer satisfaction of dining experience in Malaysian malay restaurants. PhD Thesis (PhD). Bournemouth University, School of Tourism.
Shepherd, P.A., 2011. The Effects of a hospital ward eating environment on patients' mealtime experience. PhD Thesis (PhD). Bournemouth University.
Frempong, A., 2010. Developing authentic foodservices to support the development of tourist attractions in Ghana. PhD Thesis (PhD). Bournemouth University.
Hartwell, H., 2004. Patient experience, nutritional uptake and satisfaction with hospital food services. PhD Thesis (PhD). Bournemouth University.
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.
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.