Preparing foods to meet nutritive and eating quality requirements-Reference-Cited by-同舟云学术

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Preparing foods to meet nutritive and eating quality requirements

Published:1982-01 Issue:1 Volume:1 Page:19-25
ISSN:0278-4319
Container-title:International Journal of Hospitality Management
language:en
Short-container-title:International Journal of Hospitality Management

Author:

Hunt C.

Publisher

Elsevier BV

Subject

Strategy and Management,Tourism, Leisure and Hospitality Management

Reference22 articles.

1. An Experiment in Hospital Catering Using the Cook-Freeze System;Anon,1970

2. The Housebound Elderly - Technical Innovations on Food Service;Armstrong,1980

3. Hazard analysis critical control points for quality control of entrees in hospital food service systems;Bobeng,1976

4. Nutritive value of chilled meals;Bognar,1980

5. Cook-Freeze Catering Systems;Boltman,1978

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The status of research in the lodging industry;International Journal of Hospitality Management;1987-01

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