نتائج البحث

Chefs’ perceptions of using convenience food products versus scratch cooking.

• Authors : Dallinger, Ioana¹ (AUTHOR) ; Magnini, Vincent P.¹ (AUTHOR)

Subjects: *CONVENIENCE foods; *HOSPITALITY industry; *FOOD service in universities & colleges

• Source: Journal of Foodservice Business Research. Jan-Mar2017, Vol. 20 Issue 1, p34-49. 16p.

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Battling Obesity.

• Authors : Kennedy, Mike

• Source: American School & University; March 2007, Vol. 79 Issue 7, p18-26, 7p

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Gyms Go Gourmet.

• Authors : Caplan, Jeremy

• Source: TIME Magazine. 6/14/2004, Vol. 163 Issue 24, p79-79. 1p. 3 Color Photographs.

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CULINARY EXCELLENCE AWARDS PRESENTED.

• Source: Army Logistician. May/Jun2003, Vol. 35 Issue 3, p44. 1/3p.

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Winners announced for Connelly Award.

• Source: Army Reserve Magazine. Summer2000, Vol. 46 Issue 1, p25. 1/4p.

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The Association of the School Food Environment With Dietary Behaviors of Young Adolescents.

• Authors : Kubik, Martha Y.; Lytie, Leslie A.; Hannan, Peter J.

• Source: American Journal of Public Health; July 2003, Vol. 93 Issue 7, p1168-1173, 6p

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Homestyle & healthy.

• Authors : Hirschfeld, Jeff

Subjects: *TURKEYS as food; *FOOD service in universities & colleges; *FOOD serviceUNITED States

• Source: FoodService Director. 10/15/98, Vol. 11 Issue 10, p132. 1p. 1 Color Photograph.

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Turkey takes the prize.

• Authors : Pearl, Anita R.

Subjects: *TURKEYS as food; *SCHOOL lunchrooms, cafeterias, etc.; *FOOD serviceUNITED States

• Source: FoodService Director. 10/15/98, Vol. 11 Issue 10, p134. 1p. 1 Color Photograph.

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Fighting ‘bac’ in the cafeteria.

• Source: American School Board Journal; March 2006, Vol. 193 Issue 3, p58-59, 2p

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EATING THE WORLD: RESTAURANT CULTURE IN EARLY TWENTIETH CENTURY JAPAN

• Authors : CWIERTKA, KATARZYNA J.

• Source: European Journal of East Asian Studies, 2003 Jan 01. 2(1), 89-116.

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