ISSN 1471-5732 (Print)
Food Service Technology – integrating the technical aspects of providing food for people
Meiselman, H.L.; Edwards, J.S.A.
About the editors
Perceptions of the first time restaurant customer
Johns, N.; Kivela, J.
Cookbooks as a social and historical document. A Scottish case study
The nutritional content of male prisoners' diet in the UK
Edwards, J.S.A.; Edwards, A.; Reeve, W.G.
Creating new product concepts for foodservice – the role of conjoint measurement to identify promising product features
Use of neural networks to predict roasting time and weight loss for beef joints
The Cambridge World History of Food
Kiple, K.F.; Ornelas, K.C.
Eating Out. Social Differentiation, Consumption and Pleasure
Warde, A.; Martens, L.