ISSN 1471-5732 (Print)
Publisher: Wiley-Blackwell
Distance education is as effective as traditional education when teaching food safety pp. 1-8(8) Authors: Shanley, Ellen L.; Thompson, Colleen A.; Leuchner, Lisa A.; Zhao, Yanyun
Culinary arts and meal science – a new scientific research discipline pp. 9-20(12) Author: Gustafsson, Inga-Britt
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, Hsin-Hui ‘Sunny’
Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies pp. 31-49(19) Authors: Michaels, Barry; Keller, Cheryll; Blevins, Matthew; Paoli, Greg; Ruthman, Todd; Todd, Ewen; Griffith, Christopher J.
Fifth International Conference on Culinary Arts and Sciences Global and National Perspectives (ICCAS 05) pp. 51-52(2)
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