Food Service Technology

Distance education is as effective as traditional education when teaching food safety
pp. 1-8(8)
Authors: Shanley E.L.; Thompson C.A.; Leuchner L.A.; Zhao Y.

Culinary arts and meal science – a new scientific research discipline
pp. 9-20(12)
Author: Gustafsson I-B.

Price-ending practices and cultural differences in the food service industry: a study of Taiwanese restaurants
pp. 21-30(10)
Authors: Parsa H.G.; Hu H-H..

Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies
pp. 31-49(19)
Authors: Michaels B.; Keller C.; Blevins M.; Paoli G.; Ruthman T.; Todd E.; Griffith C.J.

Fifth International Conference on Culinary Arts and Sciences Global and National Perspectives (ICCAS 05)
pp. 51-52(2)